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Hello, So a friend of mine with Celiacs asked me to brew a dark GF beer without sorghum. My initial thought was an oatmeal stout of sorts, but soon after I realized that there really aren't any GF malted oats, so I'm trying to think of other alternatives. I thought I could simply...

Haha yeah I agree, totally made me think of Festina Peche as well. I definitely want to drink the peach beer, maybe I'll have to have a sneaky bottling session when my gf isn't home... ;)

OK, so I gave my whole situation a lot of thought yesterday, and I'm starting to think that I'm an idiot for a couple of reasons: 1. I'm not 100% sure, but there is a chance that I may have switched stoppers from the Berliner weisse carboy to the apricot/peach wheat secondary - which could...

should my berliner weisse be forming a pellicle like I see in #2 at some point?

Also, do images 1 & 3 (particularly 1) not look like lactobacillus to you guys? What else would make a milky white film like that? When image 1 was taken, no yeast was pitched at that point, just lactobacillus.

I am a million percent positive, as both the wheat and saison yeasts came in a wyeast packet, and I made a starter for both, and the Berliner weisse lacto & European ale yeast came in White lab vials that I just chucked into the fermenter without making a starter. And the Berliner weisse glass...

I never bleached the racking cane / tubing that I used to transfer the apricot/peach wheat, but I also haven't used it for anything since. Didn't use it for the saison, I just poured the saison from the chilled boil kettle into the fermenter. Yeah... I am going to ride out the saison for sure...

Haven't tasted the apricot wheat (middle picture). I'm tempted to because the idea of a sour peach/apricot American wheat beer sounds yummy, but my SWMBO thinks whatever is in it could kill me. Didn't use any instruments or anything other than my own two hands with the Berliner Weisse after...

Hello fellow brewers, I come to you in the darkest hour of my brewing career. I've brewed about 10 or so batches so far without any major hitches, aside from overcarbonation. But in the past two weeks, I've lost TWO different 5gal batches to infection - I THINK it's lactobacillus. I don't...

So... the next question I gotta ask is, and I say this without any spite... How big / how many refrigerators do you guys own?! Can your fridge space possibly keep up with your brewing pace? Mine certainly can't. Do you refrigerate certain styles of beer, and not others?

Yeah all the bottles were enjoyed after >24h of refrigeration. I'm still thinking/hoping it's not an infection because there are no off-tastes - the beer is delicious! My only guess is that I suck at adequately mixing priming sugar into my 5 gallons of beer, and that the uneven distribution is...

I've opened a bunch already, but didn't notice any overcarbonation until about a week ago. I've opened about 3 bottles since then and they all have been overcarbed. I don't recall seeing any sort of rings - and there were no offtastes or anything of that nature.

Hellooo, So, once again, I have created an overcarbed beer. It's particularly frustrating because I thought I followed all the rules this time - I made sure my beer was fully attenuated, took careful gravity readings, added the correct amount of priming sugar for the style, and adequately...

Hi all, Me and the SWMBO are going to Budapest in a month, and naturally I'm thinking of what sort of Hungarian-esque homebrews I can make to commemorate the trip. I've been told Hungary isn't particularly known for beer, but that they are well known for their wine. Irrespective, I am...

Hello homebrewtalk community, So, about 2 weeks back I brewed a big ass 1.110 barleywine. I threw this behemoth on top of the Wyeast 1318 yeast cake from a 1.034 bitter, and it fermented extremely aggressively (blowoff + Fermcap S was barely able to contain the beast). I didn't wash or...

Sorry to resurrect a REALLY old thread, but I was planning on making a licorice stout myself, and I totally forgot to purchase some brewer's licorice from austin homebrew supply. My LHBS only has licorice root, which didn't seem to add much licorice flavor to my beer when I used it last time -...

I'm definitely worried about everything else, but as a homebrewer I gotta have my priorities ;). I think I'll just give every bottle a rinse, and drink them in a glass like I always do. Yeah the pantry is definitely a problem too, but we took the necessary precautions for that.

Hello everyone, I hope my title isn't too misleading - NO this is not a recipe thread for a specialty beer made with bug spray :drunk:. Rather, I wanted to see if any of you fine homebrewers out there have found yourself in the predicament I now find myself in. Basically, we're getting...

Of course, commemorating the catastrophe is the best part. Well, it's at least more fun than cleaning up. So I see, my fears about the cracks being a problem aren't totally unfounded. The cheapskate in me doesn't want to recycle them, but I guess it might be a good idea to err on the side...

Hello fellow homebrewers! So I had my first homebrewing accident so to speak. I dropped my bottle tree when it was holding about 45 or so bottles. Miraculously, only two bottles broke (and one of the bottles that broke only had a damaged opening). I cleaned it up and it wasn't a big...