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Last year I did a sour mashed berliner weisse heating the mash to kill of anything "bad" and then throwing in some uncrushed 2-row for lacto. I covered the surface with saran wrap then put the lid on the mash tun (kettle) and kept it in a warm oven for 48 or so hours. I'm still hanging onto a...

Pitched the yeast in my first lager last Sunday. I used s-23, but unfortunately did not do my reading on dry lager yeast before buying it (and no brewshop nearyby), so I only had one packet for a 1.052 Vienna lager. It fermented at mid 50s, which sounded like the optimum temp for this particular...

I had an amber ale extract kit sitting around that I got from a friend. I had some time and ended up using it a while back, and probably not paying too much attention to sanitation. I took a peek a while ago and had a thin pelicle on it, though I'm not sure what exactly it was. I figured I would...

Anybody ever try to do a stout or porter smash? I realize that the darker malts we usually use in addition to base malts would have no diastatic power after the roasting process, but the idea occurred to me when I started pondering using a darker (as far as base malts are concerned) base malt in...

Has anyone had experience with, and noticed significantly more cloudiness in a sour mash over a traditional mash? It was 50/50 wheat and pilsner, if that makes a difference, with only a very short protein rest. Could the extra cloudiness be from the wheat alone?

I recently made a sour mashed berliner Weiss fermented using US-05. I'm planning on brewing an oatmeal stout soon, and wondered if anyone had any thoughts on reusing the yeast from the BW for the stout. Because it was sour mashed, and there was no lacto involved after the boil, that is not an...

Anyone tried anything like this? I'm always flip flopping between wanting to brew traditional beers, and totally off the wall things. I'm not sure that this is anything I would want to try, but I was curious if anyone else had had any thoughts along these lines. I figure you could get a base...

I have a wheat wine that finished very high (1.036) and added some amylase enzyme as directed along with some Lalvin EC-1118. A couple of days later, there has been no airlock activity, and the gravity has not budged a bit. Is it possible that there are proteins from a high percentage of wheat...

Here is what I've got so far for my winter warmer. The taste I'm more or less shooting for with this is: Imagine being snowed-in in an old cabin in the woods, fire going and probably some old cigar smoke lingering on the furniture. Now put that scene in your mouth. A bit of a hodge-podge I...