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I have a couple sours that’ll be ready to bottle soon. Does anyone have a suggestion for a yeast strain that can function in the harsh, low pH of a sour?

Anyone get something brewing related under the tree..?

This was given to me by a friend 3 years ago and has collected dust ever since. Everything in the photo goes as a unit… not going to piece it out. Available for pickup in Twin Cities, MN or will ship of you cover the cost.

Working on a Flanders Red… did a primary with US-05 and just transferred to the secondary for the long wait. Pulled the pack of Roeselare Blend out of the mini-fridge in the brew cave and it was flippin’ frozen..!! Not solid but a pretty stiff slush. Warmed it back to room temp and I’m going...

Made a 5 gallon sour using a typical lambic recipes with Wyeast Roeselare Blend 12 months ago. Everything went well and made a nice, tart base that I just added 8lbs of mashed cherries. My question is... should the bugs still be viable and wake up or would it need re-inoculating..?

I'm planning on entering a few beers in a competition and have a bit of a quandary... I brewed a straight-forward English Porter (13C). On a whim, I dropped about a dozen medium oak cubes in the carboy about a week before kegging. My intent was to give it a from-a-cask-like flavor. It does...

Was cleaning out a carboy and jug I use for a blowoff when I accidentally bumped them together .... NAILED IT..!

Hey... I think I have an infected Hefe but not entirely convinced. Ive been brewing all grain for several years and have only had one batch that was a no-brainer dump but this one, I'm not sure. I brewed a typical Hefe 5 gal recipe with 60/40 wheat/barley, oxygenated with O2 and used WLP300...

Hey... I think I have an infected Hefe but not entirely convinced. Ive been brewing all grain for several years and have only had one batch that was a no-brainer dump but this one, I'm not sure. I brewed a typical Hefe 5 gal recipe with 60/40 wheat/barley, oxygenated with O2 and used WLP300...

putting together a temp control system and will be using a fermwrap for saisons... is it safe to wrap a blanket around the fermwrap to keep the heat in..?

Coulda found a better use for it I suppose

Was wondering if anyone has some input on 3724.... I've used it for saisons with good success and was thinking about pitching a dubbel or trippel onto the yeast cake of 3724 from a saison... anyone tried this before..?

Prohibition patriots....

An interesting read... http://www.npr.org/blogs/thesalt/2013/09/17/223345977/auto-brewery-syndrome-apparently-you-can-make-beer-in-your-gut

These are some pics taken with an optical stereo microscope of a part of a Fuggles cone from my garden... looks sorta like a Hoppy Butterfly.. lol You can make out the lupilin glands at the base of the leafs surrounded by little, yellow globules of the 'good stuff' 7x magnification...

Not to difficult..!

So... back in late May, I brewed a fairly simple saison... pitched Wyeast 3724 (Belgian Saison) and kept it around 80F for 2 months. Three weeks ago, I kegged directly from the primary, carbed and bottled... tasted great..! Exactly what I was shooting for... crisp, 'Belgian-y' flavor with a...

Could be worse..!

Got tired of mashing in a pot then pouring into a bucket-strainer rig... one misstep too many resulting in a mess on the floor and burned toes..! Here's the manifold I put together...

This beer won it's category at the recent UMMO but, both judges said that it had a nutty profile but would benifit from more complexity and more malt character. One also said that it was slightly solventy on the nose. I'm looking for some input on how to tweak this recipe to address these...