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I have been contemplating why this recipe called for a rack after 4 days and I don't know why. Perhaps a more experienced Brewer could interject. Here is what I do know. The recipe is from Straub Brewery and it's called Straubweizen. It's infusion style and I stepped it for 75 minutes at 150°F...

It's bubbling nicely. I got the recipe from beersmith and the only reason I racked it in 4 is because the recipe called for it. Usually I never rack, I just bottle.

Ooooh. Thank you. As soon as I locked it , it started bubbling. The recipe called for four days in primary. The bubble activity was approximately 45 seconds a bubble when I racked it.

It was a little bubble cluster from the thief so I could taste it.

No. I figured if it tasted ok I'd just roll with it.

Thank you. I'll make it Sunday.

Thank you. Now I'll consider names.

Ok, I dry hopped it and she's closed up. How long should I wait to bottle?

Oops learning this phone

It's sweetish and sour at finish. Interesting

No liquid in airlock when I checked but I popped the lid anyway and found a beautiful Amber color without blemish and it smells delightful. I immediately put vodka in the lock. It should be ok to taste?

My racking cane failed so I had to improvise. I think I got a lot of air in the wort. Had to manually pump into carboy. Will I be ok? Lots of foam, lots. Following a perfect fermentation with external temp solid 57°F. I'm bummed. It was for Octoberfest.

Umm. Got me there. It wash grain and syrup. Maybe sour beer? I just told the guy at brewcraft I wanted to make a sour. He filled the order. I'm thinking maybe barleywine? He'll idk. It was different than beer making but similar. I asked him how long to ferment and hesaid min 6 months before you...

I brewed my first Sour 9 months ago. After one week on the cake I racked rack a carboy, wrapped it in a blanket and stashed it. Today I infused it with apricot. How long should I wait to bottle it? I only bottle carbonatr at this point. Thank you in advance for experience based advice.

Dr. Marshall Stoller at UCSF Urology 400 Parnassus ave. San Francisco(415) 353-2200/2452 (hope you never need him though) He is a man of few words but he has Magic hands. He deemed me in the top 2 worst he has ever seen case wise.

I got sick. My distal ureter shriveled up and created a reflux so my kidney absorbed without draining for over 2 years they think. Now my ureter is stainless. Doc recommended I drink beer, says it helps with the urinary tract. I guess it helps keep the system clean, helps avoid stones and he...

I brewed an IPA and forgot I stored it in my basement in the primary bucket. Airlock is in tact and it's been sitting in my San Francisco basement over a year I'm afraid. Temp between 48 and 68 f depending upon time of year. Should I bottle it or toss it?

You guys are all great thanks I used slurry starter 150ml AND 1 packet of safe ale 05 when I go in the basement there is a wonderful aroma and the basement stays at about 65 degrees sans temperature control because I am in San Francisco. I just happened to pick a record heat wave in the...

I brewed 2 batches yesyerday. It was 91 degrees and I had a hard time getting the wort below 80f. Finally I pitched and carried the product down in the basement. Within 1 hour the air locks were buzzing. 24 hours later, no bubbles. What should I do?

The product turned out just ok. It's drinkable very cold. None of them popped so far