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What was your recipe and process? That would help a lot to see what the issue is

Cleaning the stinking bag! I brewed extract for about a year and then decided to switch to all grain. Being in a small apartment and after some research I decided to go BIAB. I really can't see a downside to it. You can make all of the same beer just as well as a 3 vessel system.

When did you move the fermenter to the fridge? If you hadn't reached your FG yet, that would certainly prevent it from happening. Maybe set it somewhere it could start fermentation again and give it a swirl to rouse the yeast.

What temperature are you measuring your preboil gravity at? And are you using a hydrometer or refractometer? Is your post boil gravity coming in just as off?

Lemon zest works well. I would also suggest some grains of paradise for some spiciness. Last year I fermented a Saison relatively low (65-68) and it ended up a bit too spicy. I think that if you fermented 75+ it would be good.

In!

Sounds good. Sorachi Ace hops are awesome. I just brewed a citrus blonde and man do they shine! I don't really have any criticism. Just to be sure to use fresh zest. If I'm adding the zest at flameout I'll usually make it with 5-10 min left in the boil.

+4 Berliner Weisse = 18079

Well, a few days later and the smell has definitely mellowed out a bit. It has more of a lemony scent to it. The taste hasn't changed much. Still very sour, nothing in there that makes me gag, which is good I suppose. I got a little nervous so I made a second starter Saturday night (screw it...

I was planning on doing the same for my wedding next summer. My fiancé is from Russia (didn't buy her online) so I was definitely planning on a batch of RIS! A solid choice is a good blonde ale. I just brewed one up using Amarillo, Citra and Sorachi Ace hops. It goes down way easy and is cheap...

Sure it'll work. People do partial mash brewing all the time! Fermenting - None Bottled - AHS Blue Moon Clone, Andes Chocolate Mint Stout, Citrus Blonde On Deck - Bazinga's Berliner Weisse Down The Road - Belgian Tripel, Citrus Blonde V2

Swamp cooler for sure. Get a cheap storage tub at Walmart or somewhere, put your fermenter in it, fill with water (about 1/4-1/2 way up the fermenter works) and add ice/frozen water bottles as needed to drop the temp. I put at shirt on my Carboy to whisk the water up it as well. Fermenting -...

I've really got to get out of this little apartment and into a bigger place with some outdoor space! All of these pics are giving me cabin fever. Not to mention how damn hot it gets in here when I brew....

I usually use it more often than not. I figure what's the harm in it? Better safe than sorry. Sent from my iPhone using Home Brew

So I decided recently to brew my first sour, a Berliner Weisse. This past Wednesday I went and made myself a lacto starter using hot water and some crushed grain. Put that mixture into a mason jar and left it covered with aluminum foil in a warm area (80-90). The first couple of days it...

My inner engineer is bothering me... If you started with 5 gallons if 1.091 wort and added 1 gallon of grape juice at 1.070, wouldn't that actually bring down your adjusted OG? ((5 gal)(1.091) + (1 gal)(1.070))/6 = 1.087 OG. With a FG at 1.014 I think that would put you at 9.6%, no? Sent...

If you're doing 1 gallon and want to try all grain, I would suggest giving BIAB a try As for an apple ale, I've never brewed one, but if I were to try it I'd add some apple cider to the primary. Maybe 75/25? Sent from my iPhone using Home Brew

Sounds like your efficiency is different from your recipes. Either bump up the amount of grain to make up for the lower efficiency or do something to bump it up (finer crush, sparge, etc.) Sent from my iPhone using Home Brew

Sounds like a measurement error. I'm calculating that if you boiled off 2 gallons you should be sitting around 1.044. Sent from my iPhone using Home Brew

Seems like a high percentage of crystal to me. If cut it back to a total of ~10% of the grist. Also, adding the Amarillo at 40 minutes is not the most efficient addition. You won't get as much bittering as you would at 60, and you won't get much flavor/aroma like you would at 20 or less. I...