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Last week brewed a bavarian style hef using 8lbs of extract (4 of wheat and 4 of pilsner) with WLP300 liquid yeast. I brewed last Friday, pitching the yeast on last Friday night. By Saturday morning it was going and roared through the weekend. I let it ferment hot, like 75 deg and above (I wants...

Relatively new homebrewer here, I'm on batch 18 since November of 2010. Finally getting a sense of how my beers age (I bottle condition everything, no room yet for kegerator). I'm still an extract brewer, but I started to notice that some of my beers age into this weird flavor I dont like...

Has anyone experimented with intentionally fermenting in the 75-80deg range? Right now I have a Bavarian Hef with WLP300 that I put in my non-AC'd living room and it ripped and roared around 76-78deg. Burnside Brewing, one of my favorite local houses, has a beer called 'The Fruity Monk'...

Last night tried a bottle of this http://widmerbrothers.com/beer/#kill-devil-brown-ale and it was amazing!! I really want to do a 5gal extract clone. Based on the ingredients listed at Widmer, I feel confident in going to my local brew store and working up something close, except the yeast...

Enter me!

Did anyone ever figure out if the yeast in the dregs of Sierra Nevada Kellerweiss is the primary fermenting yeast?

I'm wondering if anyone's ever read any articles or studies about health benefits of live beer (i.e. homebrew) as opposed to the normal pasteurized beer. It seem's there'd be benefits to consuming beer still containing yeast and live cultures.

thanks everyone for the feedback! What I did was first make just a normal wheat beer, 7lbs of wheat malt extract with normal beer yeast and then waited liked 4 days until that fermented out. Then I added 7lbs of blackberries and dumped in the half gallon starter that contained the brett and...

I'm on my first sour! It's a blackberry lambic. I started with an extract wheat beer, then added 7lbs of frozen blackberries (that I picked!) as well as a culture starter (started 2 days prior) of the liquid Belgian Sour Mix (brett) and a liquid vial of lacto. After like a week or so of that...

My brewpot is a nice tri bottom brewpot with integrated thermometer and spigot. Then on the inside of the spigot I have a bazooka. The problem is that I can never seem to get a full drain using the bazooka and Im wondering about going to a false bottom instead. Thoughts on this? Thanks!

Alright, this contest got me off the fence...I did paid registration just now so I could reply and be entered into the contest :-)