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You might be the first to make an American version in that classic American craft version that stuffed extra C hops in the recipe. I might have to break your heart that you aren't the first to come up with a wheat stout. I have a recipe from All About Beer from like 2010 I've been meaning to...

It's not really worth gauging this by anybody else's opinion. For a really long time sour beer drinkers in the US overwhelmingly wanted as sour as possible and brewers were happy to oblige. There are plenty of sour beers sitting on shelves like that still today. Like everything else, craft...

Kinda weird that there is no mention of their fruiting process. The "traditional" approach is to let the beer ferment out and age until you're happy with it and then add fruit. Let the fruit sit until you're happy with it and then package. Aging on fruit can be anywhere from a few weeks to...

If you spray starsan or soap around the valve and the connection to the regulator, do you see bubbles at either? That would tell you if you have a leak at either seal. I have a stainless CO2 tank that is real finnicky about both seals being just right. The valve needs to be snuggly open or it...

Here in Denver Coors is everywhere, but you're more likely to see Banquet than regular Coors lager or Coors Light. It's not an awful beer, especially fresh. There are craft breweries making worse light lagers out there, if we're being objective about beer quality. It's Coors-adjacent, but the...

Williams Brewing has them in 2 oz increments. Farmhouse Brewing Supply has them in 4 oz increments. Both appear to be in stock.

Ideally you should look for frozen tart/pie cherries and add those. They produce the most cherry flavor and tend to avoid the cherry cough syrup flavor. Although tart cherry juice is made from the same cherries, something about the way they extract the juice brings out that cough syrup flavor...

Yeast choice is important here. Of all the hazy beers made with chico variants, they don't taste the same. Those slightly less attenuative and flocculant strains are part of the flavor and mouthfeel of those beers. Many specialty grocers carry unmalted wheat berries. You may also find bulgur...

While you can seal up the hole with food grade sealant, keep in mind the parts will contract slightly with heat so you'll need to test your seal at both faucet temperature and at whatever the hottest you go for sparging. I would dry everything out beforehand and seal it from both front and back.

If it's flash pasteurized and started fermenting fairly quickly either the orchard has a problem with their pasteurizer or some dirty jugs.

I wouldn't be much concerned to begin with but in a sour beer wouldn't even waste time doing anything.

Just having a bit of fun with your question. You have some honest and good answers here.

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Both the podcast and the brulosophy experiment are brutally wrong. I have no idea why anybody pays attention to them and the twenty vagrants in their garage. Start with the premise that yeast given the most healthy and complete diet and compare them to yeast given a diet primarily of sugar, the...

Looks like he went pro judging by the link in his sig. Maybe you could swing by and see if it's on tap.

If you pitched yeast, you can leave it bulk aging for as long as you want but this is optional. In these circumstances, you only need to keep your cider in a fermentation vessel while there is ongoing fermentation and until you've got all the sulfur, if any, out of the cider. You can accelerate...

I've seen people say it's out in distribution. Probably depends upon how quickly stores in your area can make space for a holiday beer while there's still oktoberfest and pumpkin beer on the shelf.

How warm did you ferment this beer? If the bottles seemed carbonated at room temperature and then a few weeks later seem undercarbonated at fridge temps, it is likely just an issue with not using the right amount of priming sugar under the circumstances. Priming sugar calculators typically...

This is what happens when people try to force an old home to meet new build expectations of large open rooms. I'd guess this was an owner remodel where they worked room by room which explains why some of the rooms look like they still need a lot of work. I'd also guess that main floor had a...

This blanching in vodka thing is both unnecessary and extremely dangerous. There isn't a brewery in the world doing this before adding fresh fruit, Shiner included. I suspect Shiner adds the pecan and peach addition after filtering out yeast. The beer is too sweet and the peach flavor is too...