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Can you point to where those are? I'm genuinely curious and may give it another shot. Logsdon is walking distance from me, I know Dave and his family fairly well and he was active in our club for a while though he's long retired. For those that don't know, Dave started Wyeast with his...

Boy is there good news for her. The modern NEIPA is basically an incredibly aromatic hoppy wheat beer (or oats, depends on your school of thought). With some very good filtering, there is next to no bitterness/burn as the sweetness/mouthfeel balances out what little isomerized alpha acid, and...

I always take the path that it's easy to blend acidity in, it's really hard to blend it out. So I aim for about 3.50 - 3.70 (to say nothing of TTA) for most of my fermentations. This way you can do whatever you need to make the beer great from a hopping/mashing perspective, and if your LAB...

Yeah, it will. I routinely mash at 156-158 for 50 minutes before rising to 165 (mash out). I like my final product to finish somewhere around 1P / 1.004, technically on its third fermentation in the bottle. 3711 / French saison is an incredible attenuator, it also leaves a more silky...

I made a resolution this year to try corking some of my beer - mostly cork and cage. The bottles are not cheap but I started hanging onto the thick 375's that my local brewery uses, built up enough to bottle half my batches. My usual routine is keg half, bottle half in 12oz longnecks and cap...

On a TYB261 prop... It finally happened. This was a brand new sanitized ball jar, with freshly cooled DME starter. Now I'm worried about the other prop I made and pitched with this wort. After hundreds of fermentations, real mold. And if the title was confusing...

I realize that, the first photo went into edit mode and didn't save... the color was identical though will full pours.

Bottling is what kept me from wanting to homebrew for years, living in an apartment. So when I finally had the space in my home to start the hobby I went straight to kegging and used a small keezer to do it. To that end, I've always done pressurized, co2 transfers of most beers including IPAs...

I like Sweetcell's Option D, beer that has already had it's krausen fall but is still active, so you don't have to worry about headspace. I'm assuming you are trying to bring the beer up to the neck / past the widest point on the shoulder, to eliminate headspace and surface area? This is...

And it was going along so well... Anyway if the beer is good, then you just have to be patient and build up the young lambic. It's nice to try to emulate the same recipe and keep the culture diverse, bug farm will certainly do that. I wasn't 100% sure if you meant that you intended to blend...

How would you describe those pellicles? Are they a thin white film? I agree, I get pellicles in almost all of my long term fermentations at some point. But when I said "monstrous," I chose the word carefully - my point was that when you practically have a SCOBY mother sitting on top of your...

The "stall" is only really problematic if fermentation doesn't kick back up, and vigorously enough to finish in a reasonable timeframe (ideally not 8 freakin' weeks), and fully attenuated like a Saison commands. By that I mean, the stall is just a pitstop, it's the petering out after that's...

I am going to do a side-by-side fermentation (1 gal each) of (1) 2nd gen 3724 slurry (2) heavily propped up WLP 565 (3) combination of both This will all be loosely foil'd in a temp controlled closet, pitch at 67 for 24 hrs, free rise to 78 thereafter. (I have never found the "open"...

Fruit is a really common source for (purposefully) harvested yeast and bacteria, there would be no way of knowing exactly what could have inoculated the beer from this fruit without a much, much, much closer look. At 3.3pH and 5% abv I wouldn't worry too much, but depending on your IBUs you...

I hear ya, I lived that life before buying my house. I used to put 5/6 gallon carboys under my shirts on coathangers. The nice thing about an aged beer like this is that it can weather some extended fluctuations in temp if you don't have it controlled while it ages. It will do fine at 60...

Reached out to Jeff about this blend, he has no plans currently to prop it for sale again. I just finished my summer Berliner brew with TYB Brett von Berliner. It's almost out of primary so I'll bottle a few and keg or fruit the rest. I used American Noble Mosaic with it after souring, it's...

If that brett is going to take the beer from 1.004 to 1.001 it's pretty far from done making good beer at the former gravity. Let it hit a stable FG for a couple weeks or a month, then prime and bottle. If it's a sluggish strain you might pick a different strain for bottling, or pitch some...

Yeah! Hundreds! The 55-110L barrels need a break in, usually end up too oaky the first couple fills. Then there's the brett, dregs, and spontaneous experiments that are instructive, but not worthy of kegging, fruiting, or bottling. Lastly there is so much of a wildcard nature to mixed Ferm...

My point is I encourage everyone who reads into significant vs insignificant to forget about P values, just do an A-B test for themselves. If they are thinking about ridding yourself of a held technique, like fermenting lagers cool, at least split a batch and try them side by side. If you're...

I'll go back to my post, wherein a majority of our college educated (even one Ph.D in biology) in the brew club are now outsourcing their methodology to Brulosophy, citing them as THE reason they no longer follow _______ practice, using it as an excuse to make shortcuts. Most people aren't...