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I typically dry hop in the primary for 5 to 7 days. The only issue with just dumping them in the fermenter is that you probably lose a little beer with increased sediment, but you probably get a better infusion of the hop oils by not having them in a bag. I have done both and they work work fine.

After reading your post, I have been doing research. Here is one example of BYO of referring to Brett beers as sours. Brett Basics Brettanomyces is a souring agent and will produce both lactic and acetic acids. It will normally only produce a relatively low level of acetic acid and...

I would go further and say that a three tiered system with distributors is not necessary. Distributors should have to provide a service worth buying by breweries, not be mandated by law. We don't need more laws on beer or alcohol.

I think BeerSmith is worth the $18 just for getting your mash volumes right. That is not to say it will solve every issue, but it takes a lot of guess work out of it.

I did my first brew with my induction burner last night in my basement brewery. Other than taking a little longer to heat the strike water and messing up my volumes in BeerSmith, it worked really well. I will definitely do more five gallon batches using BIAB and my induction burner. I will...

I do all FWH for my beers. I really like the bitterness I get with it. I basically FWH my bittering addition and then hop burst 5-mins before flame out. I think it produces all around good beers. Like most things brewing related, whatever technique you adopt, if you make good beer, you are...

That was originally my intent. I wanted the Roselare blend or the white labs American farmhouse, but my LHBS let me down. Any ideas on what I will get with the wlp 650? Or temps/Times for fermentation? Sent from my HTC One using Home Brew mobile app

I brewed a 15-gallons saison batch that I was planning on splitting. I planned on 5-gallons for a sour and 10-gallons for my regular saison. Unfortunately, I dropped my glass carboy full of wort for the sour. The other 10-gallons finished out with the Belle Saison at 1.001. I decided to go...

I bought an induction burner at Costco last week for $55. It is 1800 watts and heats to 450. It is a little small, but with insulation it should be fine. I will also use a heat stick to bring it up to a boil. They don't show the burner on their website. I found it when I was look for...

I am using the same one in my keezer. It works well. Sent from my HTC One using Home Brew mobile app

The speidel is a great fermenter, but they have increased in cost about $30. It is a tough call at that price. It is the only fermenter I use and I really like it.

This is my first attempt at a sour. I was planning on using WLP670 American Farmhouse Blend, but my homebrew shop was out (in spite of it being in inventory on their website). I had to make a last minute decision on the WLP 650. Is it even worth brewing this or should I dump and wait on the...

On that note, the 525SS are on sale all over the place right now. http://www.homebrewfinds.com/2014/02/reader-tip-perlick-525ss-3399-shipped.html

I wasn't sure about the lacto and pedio. Will they be ok as well or will just the Brett survive?

I don't see anyone advocating for the Polysulfone QDs. I think they are a great option. I have them for all of my valves. They work very well and are not hot during brewing. For homebrewing, I think they are a great option.

I have slowly replaced all of my cheaper taps with perlicks. The cheap ones will stick if not used for a few days.

One thing I like about brewing is having control over the beer I drink. I know that I like to have 2 or 3 beers in a night, so I brew mostly session ales that are around 4-5%. I really don't like the idea of missing out on time with my wife and kids by being drunk or buzzed on a regular basis...

I brewed a Rye Saison recipe yesterday that I was planning on doing a primary fermentation with the brett bruxellensis wlp 650. Unfortunately, my glass carboy full of wort broke when it slipped out of my hands. I have the starter on a stir plate with a temp controller at 90F. I won't be...

Star San is basically an acid. As you add wort it becomes diluted and has very little effect on your wort. If you left a lot of Star San in you bucket, I guess it could drop your PH and have some negative effect, but I would have to be a lot.

I would leave it alone and keg it. Next time leave it in your primary until you get to your final gravity or it stabilizes. You have a lot more yeast available on the primary yeast cake. You can also swirl the fermenter and/or raise the temp slightly to the get the yeast back into solution...