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looking for cuvee de tomme and fou foune. i have voodoo and troegs available as well as any other PA brewery

just bought a top tier. its still on its way here actually. i was wonderimg if anyone knows roughly bow much they weigh and how easy they are to move. i often brew at my buddies and was just trying to figure out if i could drive this fella across town. the setup i got is for 2 burners with...

My buddy moved to victoria Australia for work and can't find any decent beers or breweries in the area. Can anyone help me point him in the right direction? He's also a fantastic homebrew taste tester..... ;0

inspired by Sour in the Rye 6 gallons Grains: 6 lbs Rye Malt 4 lbs Munich 10 4 lbs Pilsner 8 oz. Caramel 40 2 oz. Chocolate Malt 1 lbs Rice Hulls Boil Additions: Columbus 15-20 IBU's (I had some aged columbus so i only used an ounce, there are better options for a beer like...

I was wondering if anyone could explain to me what would happen to ph levels in fermenting beer if sugar additions are made? I'd like to sour mash a beer and then ramp up the abv a little with some sugar additions. I really have no clue what will happen to the ph when this is done or how to...

I'm toying around with the idea of brewing a really high abv sour and looking for advice on how to make sure it gets funky/sour at alcohol levels that typically kill off brett and bugs. I came up with the idea when drinking a dfh fort, which is an 18%abv raspberry beer. I thought it would be...

I can't seem to find much info on pedio so i thought i'd ask a few questions to some of you veterans. First off how come only wyeast offers a straight pedio pitch? Neither white labs nor ECY or any other lab I know of provide a straight pitch of pedio. Also is there a way to culture pedio at...

After reading through wild brews several times, studying the madfermentationists blog, and getting inspiration from others on this site who have tried a 100% spontaneous fermentation I went for it. I brewed a basic lambic recipe on 10/13/2013 let is sit with the lid cracked over night and today...

I just tasted my first cheddar and it turned out pretty awesome. I bought a mesophlic culture when i made it then found it that it's essentially just a form of lactobacillus. I was wondering if anyone has used a lactobacillus culture similar to the ones used for beer to make cheddar. I've...

Found these pods on one of my plants this year. From what I read on here before those are pollen sacs and my plant is most likely a hermaphrodite. Just wondered if someone could confirm this? Also when I've read about this before it was typically on Columbus plants. Are these the most common for...

Over 2 years ago I brewed a beer that I intended to be fashioned after Dogfish Head's World Wide Stout. I brewed a big R.I.S. to around 1.100 and pitched it on top of an enormous yeast cake of 1056. I followed the standard yet advanced procedure of staggered sugar additions and pitching a second...

Over 2 years ago I brewed a beer that I intended to be fashioned after Dogfish Head's World Wide Stout. I brewed a big R.I.S. to around 1.100 and pitched it on top of an enormous yeast cake of 1056. I followed the standard yet advanced procedure of staggered sugar additions and pitching a second...

I talked to a hopunion rep this weekend. He had a display setup and talked quite a bit to me about the production increases of some of the big hops. I checked out the brewers cuts he had on display and asked if i could have any and he hooked me up. (the ones on display were simcoe, amarillo...

I've seen several articles on this site about the proper way to slant yeast but haven't found one that shows the process of streaking yeast onto a plate and selecting individual colonies. This is the method I use. It's not flawless and it certainly has room for improvement but it's cheap and...

I've seen several articles on this site about the proper way to slant yeast but haven't found one that shows the process of streaking yeast onto a plate and selecting individual colonies. This is the method I use. It's not flawless and it certainly has room for improvement but it's cheap and...

I brewed the base for a kriek last summer.I ended up getting way better efficiency than i anticipated and it came in at 1.064. I'm now getting ready to add cherries in a month or so and if i did my calculations right the kriek will be in the neighborhood of 10% abv if i add the 6lbs of cherries...

I recently cultured up some pacman yeast from a few bottles of yellow snow and brewed a pale ale with it. I just washed it and put it in cold storage for later use. Rogue claims to reuse their yeast up to 8 times before pitching fresh. Should I assume the yeast I washed is on its last leg and go...

pulled some wild yeast off raspberries in my back yard over the summer and finally ended up brewing a 3 gallon batch of wheat beer with it. it's been about 2 weeks and i pulled a sample to taste. It smells sour with a little funk to it but that doesn't come through in the taste at all. I assumed...

Everytime I brew I try to make it different whether it be new ingredients, techniques, or equipment. Recently I've been brewing in different locations to try and take advantage of local water and change of scenery. I hate lugging around all my equipment so I try to take as little as I can get...

I've been trying to answer my own question on here for about 2 days now. I have a blichmann burner and i'd like to build a cheap mash temp controller for it. I keep seeing things like the brewtroller and stuff like that but is there a specific and inexpensive setup anyone can recommend for this...