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How do I pasteurize?

Most kits simplify things and give a 5oz pack of priming sugar. Sometimes, and depending on the temp of your wort, it's too much. Best thing is to use the Northern Brewer's calculator...

Have you ever used brettanomyces? Brett pitched in the secondary can add some interesting flavors and it'll eat through anything and lower your gravity even as low as 1.000. If you find your beer is undrinkable think about racking to a secondary fermenter you don't mind being occupied for at...

Here's a possible infection from a witbier. I fermented half with ale yeast, the other half with wine yeast and blended. The photo is from the blend. I let it sit after blending for eight days to make sure everything was stable. The taste and gravity are the same as when I blended. Any...

The knocks on the Beer Store which people have mentioned recently in this thread are all true - old IPAs and overpriced - but their selection is simply amazing! Plus, they get Belgian stuff that I've never seen anywhere else, especially sours. It's the type of place that's worth a long drive...

Yes, no brett.

Could it still be brett if the gravity stayed stable for eight days? I'm guessing it's a lactic bacteria. Seemed like a pellicle to me. This beer with some sour wouldn't be the worst thing. I was hoping to keep it clean but as long as it tastes good it doesn't really matter. The 1 gallon of...

Sadly I bottled it this morning. If it doesn't work then that's okay. I'll drink them quickly if needed.

Is this a lacto infection? I was going to bottle my wine yeast blend and discovered this. I blended 8 days ago and let it sit just to make sure it didn't attenuate anymore before the wine yeast killed the ale yeast. The taste is the same and so is the gravity. Should I still bottle?

No problem! You'll find that the Philly area is one of the best places for beer in the country. Another suggestion is Capones on Germantown Pike in East Norriton. They have around 40 taps and their selection is always incredible. So worth a visit and they get the Plineys from time to time.

http://www.northernbrewer.com/priming-sugar-calculator/ I use it religiously and have to prime with honey.

My parents live a mile from the Beer Store so I go there fairly often. It's almost too big a selection. When you walk in it's hard to focus because it's so overwhelming. And that's not counting the 12 or so taps they have for a pint in store or take away growler. If there's heaven on earth...

Welcome to the area! Are you looking for bottle selection or draft? In Southampton (15 minute or so drive for you) there's the Beer Store. Biggest selection of bottled beer you'll find anywhere, possibly the world. It'll make your head spin! They do have Russian River...

So you're saying 1 gravity point equals .5 volumes of CO2? I just want to make sure. I've never blended sours before but I want to in the near future.

After being on the blood orange pulp for two weeks, I reracked my saison today. Nice tartness and flavor from the pulp and the red color is pretty cool. Can't wait to get this carbonated!

5 gallons of Witbier 4591

Sign me up!

Yesterday I blended my two halves, one with WLP001 and the other with K1116 wine yeast. I went with a 50/50 blend which I thought tasted better than the individual halves. The bitterness has subsided and the citrus/peach flavor is really dominant in the blend. I ended up using 1.5 gallons...

I have 2.5 gallons of a saison in a secondary with 5 lbs of blood orange pulp. I didn't use zest because I'm interested to see how pulp creates flavor and why use blood oranges if you don't get the red color? I simmered the pulp at 160 degrees for 10 minutes in a tiny bit of water. All went into...

I'm in the same boat, small amount of people effected so they'll wait until everyone else is back on before they do anything here. My power line has been laying under a branch in my yard since Wednesday morning. Our township got hit hard.