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Hi, I'm trying to blend Saison Yeast, White Wine Yeast from a local winery, Brett, Pedio and Lacto for my personal farmhouse yeast blend and I'm quite in the dark for the ratios of each microorganism, could you guys help me? I'm not finding enough info online, I would like to make like a WLP670...

Hi, I'm building a stainless steel false bottom 3/32" holes 5/32" center pattern and I have only available 18 gauge s.s. Plate, I've read that the standard is 16 gauge, will there be any problem with the 18 gauge?

Hi! I'm thinking of brewing a tripel and a dubbel and there's this new yeast from fermentis safbrew abbaye, what do you thing of this yeast? Has anyone tried it? Should I use this yeast or should I just use wlp500 traditional Trappist white labs yeast?

Hi, I tried to make dark candy sugar and it turned out very very bitter and kind of like burned in flavor, color is about 17 SRM so it isn't very dark, is it ok for candy sugar to be bitter? Or is it supposed to be like raisins and plumbs? I'm brewing a Belgian dubbel and I don't know if I...

Hi! I'm thinking of brewing a premium bitter (not ESB) and I was hoping you could tell me what you think of my recipe 5 gal batch OG: 1.048 Bitterness: 30 IBU's SRM: 13 9lb-Maris Otter Muntons .85lb-Crystal 75 Northwest .03lb-Roasted Barley (for color) Briess .53 oz Target-60min...

Hi! I'm thinking of brewing a premium bitter (not ESB) and I was hoping you could tell me what you think of my recipe 5 gal batch OG: 1.048 Bitterness: 30 IBU's SRM: 13 9lb-Maris Otter Muntons .85lb-Crystal 75 Northwest .03lb-Roasted Barley (for color) Briess .53 oz Target-60min...

Hey! I have a hefeweizen in primary and I don't know if I should transfer to secondary, I'm not looking for a kristalweizen but the exact opposite, I want the hazy stuff, should I rack or just leave it there for two weeks at 60.8 F (BYO recommendation), Thanks

Hi, I was just wondering the minimal amount of grain for a 5 galon batch in a range of 5 to 7 abv, APA, IPA, Brown ales, Oatmeal stouts, etc

Hey i have a mash tun with a false bottom like the one in sabco equipments, there is a 0.44 gal of water under the mashtun and I loose about .06 gal of worth that remain in the mash tun every time it brew a batch, those .44 gal that are not in contact with the grain should be added extra? Or...

Hey, I brewed an oatmeal stout and I just transferred to secondary and it krausen again, I'm kind of worried hehe

Hey, I'm thinking about brewing up a hefeweizen using 35% wheat malt and 65% Pilsen what do you think? The papazian recipe for hefeweizen calls for 70% pils and 30% malted wheat

Hey! So I brewed up some 5gal batches of oatmeal stout and brown ale using Maris otter as base malt, using about 11 pounds of grain per batch and I'm having a hard time matching my numbers, basically for the two recipes I used 70% of Maris otter malt and i was supposed to get an OG of 1.060 for...

Hey, i brew up a honey ale, 30% orange blossom honey, I added maltodextrin at the beginning of the boil, after the first week of fermentation there was no precipitation, I added gelatin to clear out the green beer, when I transferred to secondary I grabbed a sample for tasting, sweet and citric...

Hey i pitched my honey ale and it was really fermenting, it went a day fermenting really vigorously and then it stopped I took a reading and it's gravity is about 1.015 aprox what should I do? Sorry for my crappy English, I'm Mexican

Hey guys I'm making three variants of weizen the first one with traditional hallertauer hops, the second one with magnum hops and the third one with ek goldings hops and I'm looking for some commercial wheat beer with these three hops to discuss my results, any ideas?