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It's basically Special B, just a tad heavier on the stone fruit flavors.

Catch-22 is one of my favorite books. Don't hesitate. I'm thinking of opening up S. It's more or less produced by JJ Abrams. Presumably he had the idea and did a lot of outlining and planning before having someone else (Doug Dorst) actually write it. The idea is that a novel (Ship of Thesus)...

I love the fact that you didn't just say, "It turned out sour," but you went out of your way to say, "it is this type of beer" and gave a link to the Wikipedia article for "sour beer". Indeed, it is highly likely that it turned out sour as a result of poor sanitation and/or repitching the yeast...

I'm afraid I don't know HK very well. The ingredient choice that comes to mind would be tropical fruit, but that's not something your friend could travel with. I haven't had much beer on this continent that's worth carrying halfway across the globe either. To me that pretty much leaves souvenirs...

Interesting how? Packaged beers? Exotic ingredients?

There are various ways of dealing with the breakable nature of glass carboys, including milk crates, carriers, and neoprene covers. That last one is probably the closest to what you're suggesting, as well as one of the most expensive - might as well go stainless at that point, methinks. These...

It's a Sacc strain that was long mistaken for Brett. Never having used it, I don't know if it will provide anything to your brew in this situation like a true Brett strain would, but Trois is not Brett. If it does contribute anything to your brew, there's no reason it would need to be added in...

I used to be active in a Wuhan homebrewers group on QQ, but I haven't used QQ in a long while, and unfortunately I'm not involved in any homebrew groups on wechat.

I'm not a doctor, but I'm pretty sure that upwards of 1500 calories of beer a day is more of a concern than the tiny amount of radiation we absorb in our daily lives, even discounting the alcohol in the beer. What was your purpose in starting this discussion? It's pretty clear to see that ten...

It's not fuzzy or hairy. It looks more like a pellicle than mold to me, but I guess it could be non-fuzzy mold? I'm skeptical that mold could be growing on the surface of a beer that's over 4% alcohol. What's the minimum ABV to stave off mold? When I inserted a straw into the fermenter, chunks...

Both batches look like this and there's some distinct acetone smell in the ferm chamber. Time to water the garden? Sigh...

You're mistaking brett for beavers again. Honestly, it's a common enough mistake because they both start with the /b/ phoneme, but brett is actually a microscopic fungus while beavers are semi-aquatic mammals about the size of a bread box. If you find yourself struggling to distinguish brett and...

You can add more yeast. Any idea how hot the wort was when you pitched the yeast?

There really is something to this idea. He and his friends are under the age where they can legally have booze, but they're choosing to drink anyway. It's worth considering to set some guidelines with him so that he's able to drink in a safe way (i.e. at home and not driving afterward, limit his...

It's grammatically ambiguous. Context clues - such as "the beer was almost finished" when it's clearly already kegged (contrast with "the beer was almost ready," which would clearly indicate that it had not been consumed where finished could indicate completion of the fermentation process or the...

It seems the 'missing' beer may have walked (or perhaps stumbled) off in a variety of directions after the wedding rehearsal dinner it was brewed for...

This morning, after about eight hours of infusion, I took a taste. Distinct notes of bacon-like smoke. I'm not sure how I feel about it... This tea seems like it would be a good way to make a Rauchbier or smoked porter. Not much tannin yet. It stands to note that the tea bag is dangling near the...

I moved the mead to 4.5L jugs a few weeks ago and they've cleared up to read-a-newspaper-through-the-glass levels in that time. Both batches definitely finished at 8p. There's a bit of acidity which counters the sweetness well, and it's not crazy sweet. Although it's not a perfect brew, I'm sure...

Sounds like infection, and it's not (exclusively) your bottles, since it's batch by batch and not bottle by bottle.

What's the ratio of gushers to low-med carbonated bottles? Is it possible that your priming sugar is getting disproportionately mixed into some bottles via stratification in the bottling bucket? How do you sanitize? Do you clean before sanitizing? Have you tried a deep clean of everything...