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If it is, it's two from two and I'm not impressed. Only 5 days into fermentation, and it's a Berliner weisse. Any clues?

Awww, just brewed a Berliner weisse last week! Yours looks super clear! Any tips/advice for clarity? And what was your process(secondary/conditioning etc.?) Cheers, Jono

And watermelon wheat. Very proud of this one, first ever partial mash.

Brown ale!

Thanks for the reply, much appreciated! Cheers, Jono

Recently brewed a strong ale and she got infected. Took my chances and bottled most of it, but reserved around 1/2 a gallon, in an attempt to create some kind of rogue sour ale of sorts. I added some cherries, port, vanilla and cinnamon to the infected beer and have left it to do its thing...

Thanks mate, will have a gander.

Hey guys, I'm looking at getting a small wine barrel to age some beer in. I haven't decided on a recipe yet, but I'm gonna go with a porter. I've been looking through the smoke/ wood aged recipes on HBT but can't seem to find any recipes that are actually using a barrel. My questions are...

Hey guys, sorry to do this to you all, I'm sure you've seen/heard it s hundred times, but it's my first time and I'm freaking out! So, yesterday I posted this https://www.homebrewtalk.com/f163/infected-brew-409438/ Now, being that I'm freaking out, I couldn't just leave it be, so I opted...

Thanks guys, I will keep my eye on it over the next few days. I didn't take a gravity reading before adding the hops, but will do in the future. I did however draw off a sample, no signs of sourness or any off flavours, tastes and smells awesome in fact. Also, I did notice the bubbles dissipate...

I did think this could be the case, because I added a lot of hops, but as I researched a bit more it seemed less likely to be the case. Cheers

Hey guys, just noticed this batch of beer is infected(I think). I dry hopped about three days ago after the krausen has fallen and it had no signs, now I'm looking at this :s what are your thoughts? Just bottle it up(has only been 11 days fermenting in primary) or ride it out? Cheers

Could you substitute the lactic acid for citric acid?

So, I just cracked one of my latest brews, and it wasn't quite what I expected... The recipe was supposed to be for a golden ale(more common here in Aus then over in the states I think) and after opening, the colour was definetly not what I was hoping for, I'd say its somewhere between an amber...

Hi guys, currently brewing a mango IPA, anything I should know about brewing with mango? I've already brewed the IPA and plan to rack onto the mango after two weeks then bottle after a further weeks fermentation. I'm using 1KG Boiron Mango puree(100% mango) for a 5 gallon batch. Cheers

Hi dudes! Just brewing up this brown ale I conjured up, what are your thoughts? Boil time: 45 mins Batch size: 5 gal Primary fermentation: 28 days(no secondary) Yeast: Safale S-04(no starter) 7.5 pound Amber LME Grain: 17.6oz pale 17.6oz biscuit 8.8oz chocolate Adjuncts...

Hey guys, this one just became available to drink and am stoked on how it turned out! So much so, I thought I'd share(my first time), any feedback is welcome. This brew has really nice bitterness and is a bit sweeter then your average IPA, but I think that pairs nicely with the lower...

Haha, I dunno. Did we? And yeah I am getting it from a homebrew shop, so next time I'll see if they can mill it. Cheers mate

Ahh I see, and I've actually been following this method, which is why I was dissappinted by such low OG's. Cheers

Cool, cheers. And mind my ignorance, BIAB is?