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The sour smell is probably surfer. Byproduct of a good boch yeast. Looks good.

Let me clarify. I was told to do it this way. I didn't even think about it until I heard more about this method.

There is no one way to brew there are many ways. Just comes down to what works for you. Today I kegged my first batch (20 gal). I've researched and read for awhile. And pretty much most people prefer the set it and forget method or a form of. But today I was to hook up to the liquid side...

Brewed an extract MaiBoch back on 08/18/12. It finished fermenting 08/28/12. I performed a diacetyl rest. And have had it at 38 F for a month now. The recipe calls for 8 weeks at 38 F. Do you think I can go ahead and keg it carb it up and just let it sit the rest of its time carbed in a keg. I...

I usually make a bad a$$ controller out of the stc 1000 but I didn't know they worked with 220 v

I already have several freezers with controllers, controlling temp for fermentation. I just bought a commercial freezer that was used for bags of ice. It's around 40 CuFt. My only problem is a 220 v freezer not a 110 v. So you can't just plug it into a Johnson controller. Anyone have any ideas.

Code please. Can't wait to see how they turn out

Is there a definitive book on brewing sours. I'd just like to research and halfway know what I'm doing before I start.

All I ever use is white labs and never make a starter. I just pitch right out of the vial. And have never had any problems out of 12 carboys with liquid yeastI had issues with a high gravity boch and under pitched. But other than that. They all took about 36 hours.

That's similar to our pale ale. We are making 10 gallon batches. And for ease of use just use white labs yeast 001. Just pitch it in after letting it sit at room temp for a few hours and seal it up and it'll ferment. We found using centennial hops ends up with a citrus note at the end. I think...

I only have a few brews under my belt and half of them did this. So I asked the very same question. As long as its still fermenting leave it alone. It's still a good barrier against infection. Once it stops you can swap them out with new sanitized equipment. Or as long as the liquid in the blow...

I'm kegging into 5 gallon cornies. I have a commercial freezer set up. It'll hold around 200 gallons worth if I do it right. My question is, Is it better to stand them up or can I lay them down while they are carbing. I didn't know if the more surface area while they were laying down was bad...

So would it be wise to test the ph before a boil. Or is that just a waste of time. We use water from a friend that owns a water company. It's purified 7 ways. Ozonation, carbon, reverse osmosis and so on.

Yooper maybe you can help me understand it better. Not arguing, I just don't understand and want to learn. I get the ph idea. But whether its steeped in 10 gallons or a much smaller amount. Wouldn't the ph be relatively the same. And what types of beers does the ph come into factor as part of...

All our brews are extract for the time being. We start with a 13 gallon pre-boil volume. And steep at 150-160. And add our lme once it returns to a boil after the steep. We've never had any off flavors or twangs. I wonder if it really makes a difference in flavor if you steep 1.5 per pound of...

We have a couple of businesses we own so we order from a distributor for anchor. Anyone can order minimum order is $800. Also helps to have a tax id number

Perhaps a farmhouse ale. Generally uses high fermenting temps. Cascade would work well with its citrus notes. It's never too hot to brew. We're 35 miles east of Dallas. Where did you get your rhizomes. I'd be interested in growing but didn't know how anything would do here in the Texas heat.

I've been looking around for a kettle with at least 55 gallon capacity. Whether its a pot or ss drum it doesn't matter. Does anyone have any suggestions on places to check out or your experiences with any large brew kettles.

Brew 10 gal batch of our own recipe for an American Pale Ale. Bottled 10 gallons of an Irish Red also.

We just bought a little over 6,000 bottles from a manufacturer. Ends up being .04 a bottle? Got tired of paying $16.