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So, this might seem like a really basic question, but I've yet to make any sour beer, so what the hell... Based on all the stuff I'm reading, it sounds like an essential component to making quick sours (Berliners, Gose's, etc) is to keep the wort at a high temp (90 degrees or so) for the...

First time adding fruit to a beer....and for that matter, first time ever brewing a Berliner. I added about 5 lbs of fresh raspberries straight into the fermenter. How long should I keep them in there? And do they ever go bad or mold? Or does the Lacto and alcohol in general prevent that sort...

Hey guys.... Question here about a Berliner Weisse that doesn't seem to be souring at all. Some background: we brewed exactly one week ago and added a vial of Lacto Delbrueckii once the wort cooled down to about 85 degrees. We didn't boil, per the recipe we followed. However, after pulling...

Hey guys, making a smoked Berlinner Weisse and the recipe says to either introduce your culture of Lacto or a bottle of a sour (I was gonna add dregs from a Consecration and an entire can of Evil Twin's Nomader Weisse - which is also quite sour). Do you think this will be enough to strongly...

Had a question about Lacto mixing. So, I'm brewing my first wild beer, a smoked Berlinner Weisse, and as part of the recipe it says to mix in the dregs of another highly sour beer. My question is: would it matter if I added dregs from, say, the Evil Twin Nomader Weisse and the dregs of a...

Sorry for another gravity-related question, but here's my dilemma / question: I'm making a double IPA that was in primary 14 days and has been in secondary for 10 days. OG was 1.084 and the current reading is 1.020. I know that beer is typically finished fermenting when your readings stop...

A little background: I'm brewing a DFH 90-minute / Zombie Dust hybrid IPA with all grain. 5 gallon batch. The recipe called for 10 days in primary and 10 in secondary. Then proceed with bottling as normal. My question is this: it's the 20th day and I'm still getting bubbling in my airlock...

Random question.... So I just finished brewing an all-grain batch and I went to store it in my garage fridge to let it cool. My dilemma is that I have to leave the house in about 30 minutes. I'll be gone for close to 3 hours. Will I be ok to transfer to my carboy at that point (around 8:30...

Quick Disclaimer: I'm relatively new to homebrewing.....Currently have my 5th batch in the fermenter. Things have gone really well thus far, but I'm ready to step up and make a big imperial stout. My question, and this would go for imperial IPA's too, or any high gravity beer for that matter...

Disclaimer, I'm brewing like my 4th batch of beer ever .... I'm following the recipe for that chocolate covered beaver nuts stout, and it says to get 11.75lbs of "domestic two row." At my homebrew spot today, the main dude was out and there was a fill-in who was a bit clueless. All I saw there...

Before I ask my question, just wanted to say that I tried to look through previous "cold-crashing" threads but I didn't find my answer. This may seem very obvious, but...... When you cold-crash, you're obviously chilling the beer quite a bit. Then, afterwards, when you bottle, you're...

I keep reading that a lot of people seem to think one packet of a typical liquid yeast (in this case it's London YEast ESB 1968) is not enough to inoculate a 5-gallon batch. Dude at my home brew spot said that you can always pitch more yeast at any point of the fermentation process, but I wanted...