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I'm a bottle conditioner and I won a used corny keg at homebrew club. I'm wondering if I can use this as a fermenter with a PRV set very low (no idea how low), ferment, and then prime, rack to bottles, and bottle condition. Is this feasible? Getting a kegerator set up isn't quite an option due...

Hi all, I’m looking at diving into the sour end of mixed fermentation after having a very gently sour saison at homebrew club. Unfortunately that member has since left the club so I can’t pick their brain or harvest their dregs. I usually don’t like commercial sour beers because they’ve been...

Hi all, I’m curious what people’s thoughts are regarding this grain bill used with Wyeast 3724 + orval dregs. Would mash 149F, ferment hot, and pitch a couple bottles worth of orval dregs during fermentation (haven’t figured out when yet). 45% pils 45% munich (10 lovibond) 5% cara60 5% choco...

Greetings, I have a pile of Motueka, pilsner malt, and Wyeast 3711 (homebrew club thing). I've used 3711 in the past with Cascade and Amarillo and in my experience, it went with fruity hops fairly well. This being said, I haven't tried it with Motueka. I have half a mind to soak some oak cubes...

What is something that you like add or subtract for a base beer recipe that pushes it out of a style category but you personally think improves the recipe. For example, adding roast character to a weizenbock recipe even though BJCP says roast is an inappropriate flavor for the style. Arguably...

I’m working on a recipe for a dry, light, crisp, fruity/hoppy, clear, pale, 8.5% beer. Maybe like an Americanized Tripel? I am thinking something like this: 85% pils 10% corn sugar 5% rice Mash below 150F Apollo for bittering, Cascade/Apollo for flavor/aroma/WP to about 40-50IBU Yeast...

Hi all, Been brewing for a while and just had my first batch of flat beer in years, though I guess I've updated my process over time. 3.5 gallons Belgian Golden Strong 10# pils 1.5# sucrose OG: 1.080 FG: 1.005 ABV: 9.8% IBU:36 Pitched decanted starter of wyeast 3522 at 64F, rose to 78F over...

Greetings, I'm working with a new homebrewing challenge that is really engaging for me. I order my grain/yeast/hops online because of free shipping/not wanting to kill a day driving to and from the homebrew store. Because of this, I order milled grains by the pound from the supplier. This has...

I'm new to brewing this style, though do have experience brewing higher gravity beers (wee heavy, barley wine, quad). I think RIS is an appropriate next challenge for me since it takes some coordinating the malt//roast/residual sweetness/hops/alcohol in a way I'm new to. While the recipe in...

Hi all, I’m brewing 3 gallons of RIS that I would like to oak age 3-6months. 3 gallons is about all I can manage with my mash tun with all that grain. I have a 3gallon plastic carboy and a 5gallon glass carboy and I’m curious about the best solution. No kegging equipment available...

Greetings, I have a weizenbock (wyeast 3068) that’s progressing through fermentation as planned. Fermentation was kept at 62F for a couple days, 63F for a couple days, then ramped to 68F over 5 days for attenuation’s sake. I need (want really) to use my fermentation chamber next week for...

Greetings all, I'm curious whether there is a different sweetness between beers that use some percentage of caramel malts (C20-120) vs. beers that use no caramel malts but are mashed at higher temperatures. Is there a perceived difference in anyone's experience? Am I overthinking this? I...

Greetings. It’s finally getting warm again which means I should start thinking about beers for fall. I’d like to give a go at a pumpkin beer this year and am curious about using an altbier as the base, likely dialing back the BU:OG. I like the idea of big malt character and caramelized squash...

Greetings, Currently enjoying some Anderson Valley oatmeal stout that is throwing cherries and horse blanket. I enjoy a good brett enhanced beer from time to time (depending on my available FV) and I like how this works with the darker malts in what I assume is typically a clean oatmeal stout...

Greetings all, Does anyone know or hypothesize what compound is responsible for the white wine flavor described by these BJCP guidelines for Kolsch? The last Kolsch I packaged (WLP029 fermented at 61-63 for a week, then 66 until finished) had a surprising amount of apple/pear, but of course my...

Went to bottle my American amber today to find this floating on top. Bucket is only a batch old and I almost never have infected batches. Is it possible to ID which bacteria caused this based on looks alone? In the future could I just dose with K-meta before bottling to halt this in its tracks...

Greetings all, I have been brewing and bottling for a while now, and I realize I learn so much more the more beers I brew/consume. Lately my next hurdle is maximizing freshness with bottling. I typically don't brew hop forward or paler beers so this hasn't been an issue and I've been pretty...

My last brewing milestone was more precise temperature control (Son of a Fermentation Chiller) and have really enjoyed the benefits of being able to dial in a specific temperature for fermentation (diacetyl rest). My next challenge is clarity. I typically brew 3 gallons at a time, boiling 4...

Hi all, I mostly brew darker beer styles because these are styles I tend to enjoy more. I have experience brewing lighter styles (saison/single/triple) but they never really are paler than a burnt orange. Now that I’ve got a few batches under my belt, I’d like to take a couple cracks at...

Howdy, I brewed up a batch yesterday, and siphoned to the carboy to cool off overnight in my fermentation chamber before pitching my starter. This morning before I pitched (63F) there was some airlock activity. I pitched anyways (wlp008). The vessel I used was a glass carboy that I had used for...