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In recent years I've noticed a trend with local homebrew shops. I'm curious if this problem is just in my area or widespread. I live in one of the biggest metroplexes in the U.S., and there used to be a ton of shops. But slowly they all seem to be closing or even converting into bars and not...

I've seen a lot of stuff out there about taking tons of measurements and using a spreadsheet to determine "wort correction factor" and that you shouldn't trust the reading at all until you do. Is this something I should do as well? Have you guys done this?

That sounds like a really great way to do it! I'll try this!

I actually have one, I think that same one, that I never really trusted because of hearing stuff like that. It sounds like that's what I need to use. The sample should also cool down a lot faster. As far as boiling off, maybe it will help to grab a bigger sample and let it cool a few minutes...

Yeah, I mean its dissolved in solution, so you wouldn't think it would. Maybe my efficiency is low, I just figured I'd be missing my FG target if it was.

Hey guys, I've got a few batches under my belt with an eBIAB setup I bought and I've been trying to take a lot more samples throughout the process to find out what my efficiency is. My last batch was a while ago so I don't quite remember exactly the numbers I was getting, but basically: I'm...

So I live in a smallish loft type apartment. I've got enough space to do some electric BIAB and JUST barely enough space to store my bottles and equipment. I built a SOFC last year and while it works great, I have no where to store it but out in the open. That bare pink insulation foam was a...

La Fin Du Monde clone. My first ever attempt at a Trappist style ale. Very tasty and not too far off the mark IMO, though not perfect. Color needs to be a tad lighter and I the flavor a little drier. But I think it'll dry out after a month or so of bottle conditioning.

Beautiful!!! I can't wait to build something like this one day. Money and space are my enemy.

Welcome back! I'm kind of in the same boat. Been out of the game for almost 5 years and just recently started back up. I started with some straightforward extract recipes to reacquaint myself and am now getting back into all-grain. Went the eBIAB route this time.

St. Bernard Winter Warmer with cinnamon and nutmeg, among other spices. Super pleased with how this one turned out. Picture doesn't do the deep copper/ruby color justice.

I'll keep it in the mid to upper 60's through primary fermentation, sometimes letting it rise to room temperature once activity dies down to let it clean itself up. I only drop it down to the forties to cold crash it for a day or so and drop everything out of suspension to try and clear it...

I've only ever used regular old sacc. It's sounding like producing something on the level of Duchesse is going to require a blend of different organisms and maybe even blending mature and young batches? Not to mention a ton of aging. The recipe I got was basically just kettle souring with lacto...

That answers a ton of questions. I'm starting to think maybe I should lower the bar a bit and start with a gose or something to get used to this whole sour beer thing. It seems like a duchesse is something I'll need to work up to.

Getting geared up to attempt my first sour. A Duchess de Bourgogne clone for my dad who is in love with that beer. I've never done a sour before but I feel pretty confident in the kettle souring process, but there's a few things I'm a little fuzzy on. I'm definitely using a starter for the...

I've got four gallon jugs that I rotate two at a time with. Two in the SOFC while the other two re-freeze in the freezer. If your house is in the mid-70's, two jugs (one in each chamber) is more than enough to keep it in optimum ale range. I swap them out every morning, but I'm pretty sure...

First one in about 5 years, Chinook IPA. Northern Brewer recipe. Turned out pretty ok.

I haven't ventured into the world of kegging quite yet, but I'm pretty sure there's equipment you can get to bottle and cap from the keg and not lose the carbonation (or lose very little of it)

I recently got in back in touch with an old friend from years ago who informed me that he still had some bottles of homebrew that I gave him back in 2011/2012. If its the brew I think it is, its a vanilla stout, and I remember it being freakin delicious after 6 months of bottle-aging. It might...

Welcome, fellow Dallasite! A lot of knowledgeable folks on here who are always eager to help.