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I just made my wife a sour. I am not a fan of sours at all. My local shop told me that I would need to keep the bucket for sours only now. But the question is. Is all the equipment that it touch soured now or only the primary fermentation bucket. So far I has touched, the primary bucket, SS...

Thanks everyone

So I just used the brewers friend refractometer calculator. The starting brix is 16. Currently it is 8. The adjustment shows fg of 1.013. So it should be complete right?

I am using a refractometer. This might be the issue. Since my hydrometer broke I have been using the refractometer. Instead. How do I adjust for the alcohol. I am doing brewers best extract kit holiday ale.

I have made several batches all with out incident. My last three batches all stalled during secondary. All 5he variables seem to be the same. 5he only difference is the type of beer being brewed. Is there anything I can do to ensure full fermentation. It is currently stuck at 1.030 needing...

It's an Irish red.

I have a batch that has been in secondary for about 3 months is it too late to keg it? Should I dump it?