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I'm a bit puzzled bythe long fermentation times some are mentioning. To me Berliner Weisse should be clear, crisp, dry, sour and refreshing. While some historic Berliners had a combination of bugs, including Brett from barrels, modern ones (Kindl Weisse) are only soured with pediococcus, which...

Thanks, folks. It is fading some. And it's not offensive, quite enhanting, actually. Just wierd in the level of intensity. In fact, think I'll go chill one dwn a smidge... Dan

I recently brewed a saison which I wanted to give an American accent. I used some older Styrian Goldings for my bittering hop, but I used a fairly big dose of Columbus/Tomahawk as the finishing hop. The brew is quite tasty except that it has a huge orangey aroma and flavor at first. Admittedly...

I'm Dan, in Richmond, VA. Been brewing over 30 years. Every time I search for anything brew related, HomeBrewTalk forums pop up in Google with useful info. Thought it's about time I just join the chatting and sharing.