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Just had a very nice email conversation with the guys from Wyeast and though it would be good to share it: "Me: I just bought 2 packs of 3278 - Belgian Lambic BlendT propagators and don't know how to use them. Can I pitch them straight into a 5gal batch? Do I have to make a starter? If so...

I'm planning to brew my first pLambic/sour beer next month using Wyeast Lambic blend 3278. But since I've never used liquid yeats and have never done a sour beer before I need some tips. I bought the propagator from Wyeast. How should I start it? Can I prepare the starter with pure cane...

Any of you tried usign Columbus hops for flavor/aroma? How much for a 5gal batch? What's the aroma profile, if any? Everywhere I look Columbus is only used for bittering or dry hopping. But no comments on the aroma profile even when dry hopping. I'm planning on brewing a robust porter...

On my previous batches I was getting a lot of uncrushed grains due to the mill that I use so this time I passed the grains twice in the mill. My mill also produces a lot of dust/powder that is causing this impression of too fine crush. Underneeth most of the grain were broken into 3 to 4 parts...

Guys, I now this has been asked before over and over but I'm on my 4th AG batch and can get my efficiency higher than 60%. Last night I tried to improve my crushing by passing the grains twice in the mill but the result was the same. I think I may have a problem with my false bottom. Can you...

Mine is Roten Fuss Bier, or Red Foot Beer in german. The area where I live in Brazil is known for having a red colored dirt and the people who usualy work at the land (farmers and etc.) are known as Pé Vermei (or Red Foot) since their feet gets a redish color from working bare foot. I choose...