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I brewed up a starter of 001 on Thursday of last week in anticipation of brewing a Pliny The Elder clone on Saturday. Well I threw my back out on Friday and took the whole weekend to recover. I was able to decant the starter wort off the yeast and do another 1500 mil starter on Sunday. I've been...

Glass is better for long term aging and brewing sours due to the lack of oxygen permeability and the fact that it can be sanitized thoroughly. Acetobactre will cause an overpowering vinegar flavor if it gets too much oxygen. You can still use plastic but you should label every piece of plastic...

As far as over pitching that depends on what your OG will be. The majority of the esters and polyphenols are formed early in the fermentation so I would keep them separately from the very beginning. I'm not sure if the difference in temperature is enough to make a difference but that's the whole...

I'm brewing a Flanders Red for a Homebrew club barrel aging project we have going. It was agreed upon in the meeting that we would use a low fermentation temp to keep esters low (wlp500 abbey ale yeast) so that our barrel bugs could shine through. WELL it's winter and the heater is going almost...

I owe my buddy big! All he will take is 5 gallons of my best Coors Light clone. I have never even thought about trying this as I don't like it and I know it's difficult but like I said my buddy got me out from between a rock and a hard place. At least at these temps a lager should be pretty...

Just bottle it and taste it when it's all ready. It's only one gallon of beer so you can learn from your mistakes. It's doubtful it's infected because more than likely it would taste sour.

You may have fermented to cold.

Well after adjusting for fermenting wort I'd say you're right where you should be at 1 week in. No adjustments needed.

Wits smell like bananas!

I opened up the valve with the wife in the car hoping for just a little spurt but I forgot there was no regulator on the tank and it nearly deafened us both. Not my proudest moment :o

Even though I live on the beautiful California coast it is now getting odwn into the thirties at night and in the morning. My fermentation fridge is outside (SWMBO's orders) and now it wont even get up into the low 60's where I need it to be for ales. Would putting a 60 watt light bulb in there...

Sierra Nevada Celebration. Sure it's hop heavy but the bottle will make it look like you tried to stick to the holiday theme and then you can just drink it all yourself. That's what I did last year!

Yeah I meant Red Hoptober. This recipe sounds close, let us know how it turns out!

Then found a blonde ale kit that I purchased a month ago at 11:00pm on Sunday night. FML.

A Danish Style Red Lager from our local Figueroa Mountain Brewing Co. It's quite good!

Tried to brew this yesterday and got pretty good numbers right up until I went to pitch my yeast starter and I smelled malt vinegar. Sure enough the starter was infected with acetobacter. Now my wort is sitting in the fridge hopefully not getting fermented by whatever else got in there while it...

So I added pectic enzyme before fermentation started as the directions stated but when I transferred to secondary today (2 weeks) its still not clearing at all. Can I add more pectic enzyme during the secondary stage or am I going to have to wait till its all finished (I'm at 1.000 I started at...

I'm excited to try this recipe! Probably the most expensive and hardest to track down ingredient bill I have ever seen... but... It's all in my hand and ready to brew as soon as I get more fermentation space opened up!

So.. carry the one and... awww sh*t. Basically it's the same....

I guess that's what I wanted out of it, to stay in suspension and dry out the beer as much as possible.