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Assuming the amount of time it's allowed to sour is the same, does it matter if the sour mash is added to the primary or the secondary? Also, for those that have done a sour mash for their stouts, what volume of sour mash do you recommend for a 5 gl brew? Thanks, Mike

1) I'm not sure what you're asking here. 2) Carbed beer does not need to be moved to the fridge 'til you're ready to consume it. Just make sure that wherever you do store it is temp and light controlled. You don't want to move the beer to the fridge 'til after bottle conditioning has...

First, my pick: Ranger in 6 Second, my thoughts on the Yankee's. I dislike the Yankee's because they have the money to spend. Not because they spend the money. Call it envy, not rage. I dislike Yankee fans that have no connection to New York. I have no problem with being a fan of a...

I agree with moosetav and MBG. Get the skills before you go for the thrills. However, if you truly want to take an engineers approach to brewing, I think that you would get much more enjoyment by brewing all grain. I'm not saying extract won't give you great base beers to experiment with...

Here is my recipe for a Scottish Strong Ale. 3 lb Amber DME 4 lb Light DME 1 lb Carmel 75 L 2 oz Chocolate 2 oz Black Patent 4 oz Roasted Malt 2 tsp Gypsum 3 oz Fuggles 2 @ 60 ½ @ 30 ½ @ 10 1 Tbs Irish Moss @ 10 Irish Ale Yeast 3/4 c Dextrose & 1 tsp ascorbic acid @ bottling...

I agree that you should be fine. Leave it alone for a bit longer and you should see some additional activity. Just make sure that you have the proper amount of air in your air lock, the lid to your bucket(Sounds like you're using a bucket) is secure, and that there is nothing clogging the air...

Hey brewers, I am doing a feasibility study for a grad school entrepreneurship class. My partner and I (both homebrewers) have chosen to investigate the concept of a multifaceted homebrew supply operation. Our goal would be to provide high quality homebrewing supplies and education at an...