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Sorry for the noob ? But will the honey at the bottom of a poorly mixed brag got ferment out with no intervention or should I stir it up? Thanks for the help

I was wondering if a 100% Brett Lambic would be possible. Ferment with Brett b trios then pitch yeast slurry from my lambic. I think it would be good but was wondering if anyone has tried? If not sound like time to experiment. Jon

I know typically lambics mature over years but I just tasted mine after 9 months and I can't possible believe it can get better. Tart with mineral funk like font. Lambics. My fear is it will change over time. I know I'm working on the bugs schedule but I would like it to be stable at this...

I love rye and my new favorite style is the wee heavy. I was thinking about modifying the BYO recipe for Oskar Blue Old Chub. 14# 2 row (change to Maris?) 18 oz eng dark crystal 12 oz Munich 10 3.5 chocolate (pale?) 3 # rye malt Challenger @ 60 for 35 ibu (northern brewer? ) Mash 155...

I have a wheat wine that needs to age some is there any benefit to aging in bulk vs bottling and aging? Thanks Jon

looking to make an IPA in the near future and would like some suggestions on great hop combinations. was thinking about cascade, amarillo, sorachi for a citusy IPA? thanks for the advice. jon

hello all, just recently starting brewing and i've landed upon small batch brewing (basic brewing vids) but i've coupled that with short boiling due to extract brewing. I just do greater hop additions late to up the IBU. first try 3 gal wheat beer with saaz fermented with three...