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As you know, The flavor of the water has a direct correlation to the flavor of your beer...bad water, bad beer! As far as saving the batch....the only thing I can think of is whenever you serve the beer, serve it as a radler. Mix it 50-50 with some citrus soda and see if that masks the flavor...

So assuming that you are an extract brewer, I would change this recipe only slightly. When I design recipes for myself as well as for customers, I prefer to keep the grain bill as simple as possible. The more grains you have in your beer, the less you can actually taste. So my revision would...

I need this!

Souring a smaller amount of the wort would probably be your best bet as it is much easier to control the temperature as well as to limit the amount of oxygen that gets in. There's also the question of whether or not you want to risk your entire batch becoming infected with something other than...

well three ounces sounds about right for sure...I would still stick to the 5 day dry hopping though, like I said before ive made some pretty gross beers largely by letting it go to long during dry hopping. Cheers!

So let me get this straight....you put 1 pound of hops in your fermenter for dry hopping?! To me that seems like a massive overkill and something that might produce some very grassy off flavors, but hey....it might be really good too! As for the hop bags, Ive never done it that way but it might...

For the first use all you would need to do is use some form of sanitizer such as a star san of iostar just to be safe. After your first brew, use the PBW to help clean out all the organic matter that has collected in the fermenter, and then make sure to sanitize and rinse the fermenter after...

I would add the fresh fruit to secondary in order to get a little aroma out of it. Maybe try to slightly muddle the pear halves in the fermenter before you rack the beer in order to get a little more out of it.

looks like the "chunky" one just has a pellicle on top of it. It should be fine as long as it smells/tastes like lactic acid. If it smells like human waste, puke, etc...toss it ASAP

I had a similar issue involving dry hopping too long...ended up keeping the beer on the hops for around 10 days and even that produced a really strong vegetal flavor It does slowly go away with age, however. And I do agree that it could be phenolics from the saison yeast as well. As with most...

The lacto is on the husks of the grain, so it doesn't matter if it is milled or un-milled. I've had success with milled grain...it works just fine!

No Co2. I don't keg yet so I don't have Co2 on hand and I read that putting plastic wrap in the top of the mash is the next best thing. But as the sour mash gets bigger, the likelihood of aerobic microorganisms taking over increases unless you put a layer of Co2 on top of the mash to keep the...

Quick update on the dubbel: We have been drinking it for about 2 weeks now and it is our best beer to date. The sour flavor really came through and complimented the grain bill and yeast nicely. It is very one-dimensional as one would expect when dealing with lacto, but we wanted a quick and...

Brew day! We cleaned the pellicle off of the top and tasted it....Delicious! Really clean lactic flavor, zesty lemon as well. Very tart for 48 hours. I am very pleased with this method as of right now...I dont know how its going to do in the beer and whether it will get covered up by the yeast...

It's 24 hours into the souring process and I'm not really sure if it's going well or not. I've been monitoring the temperature and its been around 105 F for the entire time. I've also noticed some bubbles in the plastic wrap, must be the carbon dioxide that the lactic acid fermentation gives...

My Room mate and I decided to experiment with a partial sour mash Belgian Style Dubbel...This will be our first attempt at a sour mash and I just wanted to document what I was doing for others to see how we did it and learn from our mistakes. In all my research, I realized that there is a...

What type of system do you have? How confident/experienced of a homebrewer are you? Well as far as I can tell you have the steps correct....however, in order to heat up the mash as the directions say, your tun needs to be able to withstand being on some direct heat source (AKA a burner). If...