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At risk of bumming everyone out, I’m posting this as it might save someone's life. Last week I witnessed a friend having severe case of delirium tremens https://en.wikipedia.org/wiki/Delirium_tremens when he took a day off drinking. He had a full on freak out that ended with a seizure, hitting...

This recipe has haunted me since I saw it and I figure it would be a perfect beer to have on cask at a Halloween party: http://barclayperkins.blogspot.ca/2016/08/lets-brew-wednesday-1939-william.html 1939 William Younger XXX pale malt 5.25 lb 64.42% crystal malt 60L 0.50 lb 6.13% mild...

I feel like brewing something English and putting it in a cask but I won't be able get to the LHBS and only have my backup pack of US-05 in the fridge. Does anyone have any experience with cask conditioning using US-05? Does it work out ok? Are you able to get it to clear and pour bright...

Hello all, I put a few ounces of oak chips and wyeast brett b in a corny keg a couple of yeast ago. I've filled it with beer and let sit for a 3 or 4 months in my basement, then carbed and put in the keggerator to drink, then refilled without cleaning and repeated the process. Its worked...

I brewed a standard hefeweizen (50:50 pils:wheat) using wy3068 and fermented cold as per Jamil's recommendation (pitched at 15C). I kegged it after 10 days and its been in the fridge for 4 days. Today I pulled a sample and its got an eggy sulphur note that I'm not a fan of. What is the best...

I work in an office and today we had a late Friday afternoon meeting and management bought a few cases of beer. And not ****ty beer, it was beer from the brew pub 2 blocks away that has recently opened a second brewery and is now selling bottles (a pale ale, a black ipa and a red ale). One of...

In september I looked through the left over grain and hops I had and put together something I hoped would be Orval-like. After primary fermentation, I chilled and racked clear beer into a keg with wy5112 Brett B and left it in my closet for 3 months @ 19C. A few days ago I poured a sample...

This has been posted about a thousand times but all have been "wouldn't this be awesome" and I haven't seen a * scientific discussion * of this: http://file.scirp.org/Html/1-2100535_33912.htm Firstly, I don't see this as even possible: Can s.cerevisiae even survive in the stomach? Assuming it...

I have a keg that had wlp 645 I just emptied, if I starsan the stainless and boil the rubber parts will it be purged of the nastiness that is white labs brett C? Can I put the keg back into regular rotation? I have a pack of wyeast Brett B I'd like to use in the keg but I don't want to cross...

Maybe this is a really dumb question, but is it possible to grow up plants from seeds found in dried whole flower hops? The bag of mt hood I recently bought is full of them. Anyone know if Mt Hood even produces viable seeds? And yes I know the resulting plant could be male.

I had a failed 1.035 english mild (FG was too high) so I racked it onto a Roeselare cake 6 months ago. Now its a lightly soured mild or a low gravity oude bruin. I really like it as its a refreshing sour beer you can drink multiple 20oz pours. My wife has hated any expensive commercial sour I...

In the last couple years I've used liquid yeast exclusively (The LHBS store carries wyeast packs that are less than a week old) but I had a pack of Nottingham in the fridge to use as back up if something went wrong. Now it is about to expire and I'd like to make something with it. What styles...

Ok, there are some very mainstream Canadian beers that are not represented by the BJCP style guide so I thought I'd write a first draft of the style guidelines. Most of this is just a cut and paste job with a search and replace with Canadian spelling ("flavour" is spelled with a "u"!!!!) and...

I just pulled a sample off a porter that was infected with bret C 4 months ago. Its sitting in a keg at 20C/68F and has developed a lot of CO2 and also a horrible electrical fire and acetaldhyde odour and taste. is this normal for bret C or do i have some other sort of infection? If normal...

Are there any fans of Ron Pattinson's beer history blog http://barclayperkins.blogspot.ca and the "Let's Brew Wednesday" recipes? I've brewed a few of the recipes and I often have questions but unless you jump on a post when its still new, any discussion quickly fizzles out so I thought I'd...

I'm no sparge BIAB mashing a really small mild right now with 4.5lbs of basemalt (pauls mild and briess 6row), .5lbs baird's C75 and .75lbs of flaked oats in 26qts of water. Its gonna sit for at least 3 hours at 67C/153F. ...so really really thin mash. I've done 7lbs in 26qts but nothing this...

I bought a kegging setup a little more than a year ago and the regulator is getting into the red (about 500psi tonight). Its a big tank about the same size as a corny keg, maybe 20lb keg? How much more can I get out of it? I'd imagine the pressure will drop really quickly towards the end...

I have a 1.102 RIS that has been in a keg with white lab's Brett C for 3 months now and it has zero noticeable brett character. At 70+ IBUs and all that roasty malt, I'm thinking it will take a long long time so I'm planning on bottling and storing warm for a few years. I'd like to brew...

I have 2 second year hops (cascade and willamette) growing in large rubbermaid storage containers. For a trellis I run lines to the upstairs balcony. When the hops reach the top (only about 8ft) I let out more line and hang the bines over the railing. As of tonight, both lines of Willamette...

There are countless threads documenting the lie that is 5-Stars 5.2 mash stabilizer, but what about other 5-Star products? According to the literature, Star San is "Accepted by U.S.D.A. as a General Sanitizer in all Departments" but has anyone tested it? Its probably not as straight forward as...