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hey folks wife and I both want to make some wine. (pro brewer and have been homebrewing for 10 years) but we cant really agree on a wine. She likes dry reds/whites and i like sweeter whites. We seem to both be able to agree upon a "semi sweet" Riesling. I figure i can always back sweeten if i...

Second time brewing a high gravity beer. 1.128 (total). Started with california ale on a 2 step (4 liter) starter. "original" original gravity was 1.075. Dropped really nicely and i racked over to buckets (10 gallon batch). Then pitched 2 vials of WLP099 (Super high gravity ale). From a two...

Succinct version: Brewing 17% Imperial IPA. Hit 16.9% and cold crashed the beer. Only problem was when i tasted it before crashing my buds must have been off because i didn't notice how damn sweet it was (adding dextrose over 10 days to boost gravity). Using WLP099. So obviously i have...

Hey folks. Two part post. First part im making a multi step, multi pitched beer. An imperial IPA first pitched on standard california ale yeast (stepped up twice to 4 litres to bring initial maltose down and set the esters then step up the dextrose with a second pitch of Super High Gravity Ale...

Just need some insight/advice. Im not the kind of brewer that strives for exact consistency of every brew. I follow solid/sound processes and i leave a lot up to nature to dictate where the finished product goes. That said, i was gifted a few gallons of local honey and decided to make my...

Ok so had my first contaminated batch. Doesn't taste like it's spoiled but deff has some foreign invaders. I was hoping it was yeast rafts but there was some on the thermometer of my lager fridge. So. I racked to a new carboy left the top floaters in the old carboy, re pitched Oktoberfest...

First time poster. Brewer from the great state of Texas.