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HAZARD Homebrewing's HAZtoberFest BJCP Competition is open for registering your beers today! We have a cap of 200 entries, so register today before it is all filled up! http://brewcompetition.hazardhomebrewing.org/ All 23 styles of beer are accepted (no meads or ciders, sorry!) and...

That seems like a fair price. I imagine you could get them cheaper if you were really shopping around but if I needed one and hadnt seen any good deals lately, I would be willing to pay $39 for one if it holds pressure.

Yes but depending on how sour you want it, you will have to add hot water to bring it up to temp every once and awhile (every 8 hours with my mash tun) Ive heard of many people doing the plastic wrap to keep O2 out since they cant flush with CO2

My homebrew club, HAZARD Homebrewing, is putting on our first annual BJCP/AHA sanctioned competition. Registration started today and I want to invite anyone and everyone to enter their beers! Register Here: http://brewcompetition.hazardhomebrewing.org/ Facebook Page for the event...

Here is a write up I did on sour mashing for our homebrew club website. It's got plenty of PRETTY PICTURES TOO! http://www.hazardhomebrewing.org/2013/03/25/how-to-sour-mash/

Without grain in the mash tun, there is no beer To add to the discussion, my HB club is full of amazing brewers. Recently at a MicroBrew Festival we were voted 2nd place for People's Choice, beating out national breweries like Rouge, Sierra Nevada and Southern Tier.

Not any more than most people who followed the recipe. The OG listed is assuming 64% efficiency for some reason. Even the OP talks about having an OG > 1.070. It must just be a typo and I hadn't noticed when making the starter.

Yeah, there is some body added by using DME that just sugar and lemonade would not have. You can not use it if you dont have it, just add another pound of sugar.

I imagine that an ale yeast that was suddenly added to a pretty acidic mixture would not be happy and do no more fermentation.

All the kolsch beers I have brewed had about 30%-40% wheat used. I think a real simple grain bill (Pilsner Malt and Wheat) would give you a simple but good beer with that yeast.

I dont think it would technically be a hefeweizen if it wasn't using a hefe yeast. The kolsch would be a good yeast to use (most kolsch beers have a similar percentage of wheat as a hefe) but you would still have a kolsch, not a hefe.

I brewed up 10 gallons of this this weekend. I made my starter based on the OG listed in the recipe (1.058) but ended up getting an OG of ~1.074. Oops. It was fermenting within 6 hours. This is my first time using 3711 and I am surprised by how the krausen doesn't blow up like other yeasts...

Lalvin EC-1118 Champagne Yeast works well in an acidic environment if you do this: Rehydrate yeast by combining 1 cup warm water with 1 tbsp of lemonade concentrate and just a couple yeast nutrient pellets with Lalvin EC-1118 Champagne yeast, Allow to sit for at least a half hour. You should...

Have you had any issues in recent batches of beer or was this starter your first?

Did you censor a flying dragon penis thing? WHAT'S BEHIND THE BLACK BOX?!

+1 to stabilizing the lemonade to prevent fermentation. There are some great recipes for hard lemonade on this site, too.

What is that in the last picture? It looks like an upside down metal goblet.

I find that really surprising and imagine the unlikelyhood of having THREE packets of yeast that were no good. Didn't you say the WYeast had swelled up? That is a sign of the yeast being active, isn't it?

I received a response from Gary at AHA: "That’s an issue I have not come across. It may depend on whether or not you are making a profit from the fee or if you are just covering the course materials cost." At this point I have decided that if I do the class, it will be through the local...

I am willing to bet that you wasted a bunch of yeast there. It either fermented out while you were at work, or sleeping, or it just didn't start yet. Patience is the key, trust me!