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Are you using the same yeast for pales and IPAs as you do for stouts and porters?

Some sources claim that in the past, porters likely picked up some funk and/or acidity from the time they spent in barrels. Most of the beer I brew is fermented with wild yeast and bacteria and for the most part it tastes surprisingly clean for the first month or two, and then maybe goes through...

Early on in my brewing days, I also had a 6 month old and during that time I made several smaller batches of beer by mashing in at a variety of temps ranging anywhere from room temp to 130 F in a brew kettle that I would place in a 170-180 degree (F) oven overnight. 7-8 hours later the mash temp...

Sorry to resurrect this thread since you’ve probably already tried the Active Element Brewery Detergent. In case you haven’t, I find that it works just as well as PBW. Personally, it is my go to detergent for cleaning carboys and bottles.

Hey, I have a couple friends who want me to brew some gluten free beer for them. they like Bards and Redbridge sorghum beers so I know the bar isn’t set unreasonably high, but I have no experience with sorghum and little experience with LME as I mostly do all grain BIAB batches. I mainly brew...

Thanks guys, this helps a lot. I agree, that most attempts at “fixing” beer generally just make matters worse. I’m honestly not sure what’s in my house culture since I originally harvested it a few years ago from a beer that I inoculated soley with whatever yeast/bacteria were on some wine...

Hey, first post here so go easy on me. I have been brewing mostly wild fermented and mixed culture beers for about 6 years. I am aware of all of the standard answers about headspace and oxidation as well as the fact that these matters aren’t always so clear when it comes to mixed culture beer. I...