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I need some help. I have done very little with sour beer, only beginning this year. Here is a photo of a one gallon batch of Berliner Weisse, first fermented on Gigayeast Quick Souring Lactobacillus & Wyeast 1007. After primary, racked on to tart cherries and added WLP 655. Has been in...

1.024 is very high for a 1.053 OG. If indeed this is a hydrometer reading, I would stir up the yeast in the hopes of dropping the gravity more before bottling. If you did your reading with a refractometer, you will need to do a conversion (or get a hydrometer).

Rubber, burnt rubber, Bakelite flavors can come from a few sources. Rubbery, Tarry, Plastic flavors can be from yeast production. I have gotten the burnt rubber as well as a striking match flavor from beers that have a funky fermentation, very sulfury (this is more of a DMS thing)...

It looks like a yummy recipe. I think the hard task would be to find how to categorize the beer in a BJCP competition. It looks like a pale ale with the ingredients but the bitterness is too low for a pale ale. It also looks like it could be an American wheat, but you would need to lower the...

After PBW cleaning my glass bottles, I put them in the oven at approx. 340ºF for 60 minutes. That kills everything. I make sure that they all have aluminum foil "lids" so that they remain sterile until I fill them (basically the time it takes for them to cool down, then I begin the bottling...

Other than the yellow spots and small amount of browning, the plant is very healthy, approx 4-5 meters length/height. I have much more hop cones this year with signs of rich, yellow lupulin.

Thanks for the replies! So, my Mt Hood has a hop viroid. The question now is what is the life span of the hop plant?

Have you made your trip yet, and if so, what did you pick up?

I only use acid malt to adjust pH and find that for a 5 gallon (21 liter) batch I only need 2-4 ounces (30-60 g).

If it is a calcium deficiency, that problem won't be solved until the fall when I can treat the soil. I am going to increase my watering to daily as opposed to leisurely to see if that will help. All my other hops look great (Columbus, Cascade, Nugget) except for the Mt Hood, and all of my...

I have been reading various threads and info on hops issues. I can't find a photo online that looks exactly like mine, so I am posting here. My Mt. Hood bines are now 3 years old. They are doing very well, considering. The older, lower leaves, however, have yellow spots, and some of the...

I am just now enjoying an English-American (English crystal malt, American 2 row, English and American hops, Windsor yeast) bitter I call The Marshall Plan. I have only used Windsor yeast once before, two years ago. I have a distinct anise flavor to my 1.035 OG bitter, and I am pretty sure...

Also, add to your list: Jack's Abby (they are in Framingham, MA, but their beers are pretty common in Boston). Wormtown Brewery (Worcester, MA) I would have recommended Pretty Things, but unfortunately, they have closed. Sniff, sniff. One good pub is Sunset Grill & Tap in...

Blue Moon may claim to be a Belgian Wit, but it tastes nothing like a wit. They use a very neutral yeast . I would think adding fresh orange zest would give a really nice aroma and flavor.

Last summer I brewed the Rhubarb Weisse that appears in a Zymurgy issue. But was sour, but not really super sour, and after a while the sourness faded. Adding sugar won't do much as it will just be consumed by the yeast to produce more alcohol.

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How about making meads (melomels) using honey and all the fresh fruit? Some results from studies indicate that bread yeast makes pretty tasty meads.

Looks really yummy. Haven't brewed a mild yet.

This is an exact quote from post #3.

Most beers of average strength end up in the 1.008 to 1.012 final gravity range, give or take. I don't think I have ever had a beer go down to 1.000. Meads and ciders yes, but not beers.