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Greetings, I am a newly minted homebrewer with 12 all-grain batches under my belt. I am a full time student and worker. I also play in a band, and I want us to hand out beers (not inside bars or anything) with our info on the label - cool gimmick, eh? Maybe? Well anyways I don't have much time...

Well, maybe you might pick a low attenuating yeast? On my first brew I used Danstar Windsor - dry yeast, never read it mentioned on these forums but it is supposed to have pretty low attenuation - and washed it into a jar. The beer was too sweet and eventually got an acetobacter infection...

OK, update. My Tripel IPA is experiencing the same issues as the trappist-style. Belgian esters during ferment, gone by bottling. I'm sure now, because of the same unmistakable earthy/cranberry/cherry-ish tart flavor, it's the brett. This yeast mixture of wlp500 and ommegang's brett B. ate it...

The trappist taste is gone and it's not coming back. BUT one thing I didn't mention was that I threw in dregs from ommegang aphrodite(? it's the one with brett B) during fermentation - you know, since it is a trappist style ale and that can be part of the style? The disappearing taste is turning...

Please someone tell me that there is a way for me to have fresh heather shipped to me? I am simply not going to use the dried. I found a floral company online called galloway heathers and it's pretty neat, but I'd be buying a nursery plant in the pot and at 5 euros for 3 I don't think I can...

So I brewed my first trappist-style ale in May. I bottled in the 31st. WLP500 made some delicious banana and pineapple aromas while fermenting at around 80F. I've only been brewing for 6 months and have a low-tech AG thing going, 3 gallon batches and 65-70% efficiency. Anyhoo I got around 1.056...

My initial thought was that, like any other yeast strain, wheat beer yeasts were cultured and domesticated because they produced desirable flavors. Also, I understand that in some cases the yeast defines the style. BUT do wheat beer yeasts do things with the wheat malt that your classic ale...

After reading this thread I popped the bung on my first batch of edwort's apfelwein (4 days in) and dumped in the bottom dregs from my wl653 vial that I kept from a berliner- added warm water and shook it up first. I know, I know - horribly underpitched. BUT first of all it's still chock full of...

SOOOOOO, I want to clear out my carboys full of brew that should ideally sit for a while to attain its most desirable characteristics. What is really the difference between leaving it in the carboy for 6 months and priming/bottling and letting it sit for 6 months? FG is at 1.004 and I can't...

So my first bw is at about 2 and a half weeks. Homemade lacto, raw malted 2-row in the fermenter. It sounded like soda pop in the fermenter. Decoction mash with additional carawheat. Innoculated 3 days after lacto infection with danstar munich wheat and white labs brett L. Pellicle about a week...

Sooo..... I am trying to digest lots and lots of info on this (to me) daunting task of lambik and sour brewing. I am just starting out brewing and really want to experiment/fail miserably/learn as much as I can. NOW, I think I understand how to start a wild lacto from grain hulls for...

Greetings! This is my first post and first thread. I am in secondary on my first brew - an oaked IPA - and I am looking at the yeast sediment thinking that I should harvest it. It is right now at around 35 degrees underneath an inch of wort in a concrete cellar. Anyhoo, I was reading threads...