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I recently brewed an all grain saison recipe, and added 2oz of acidulated malt for the hell of it. It tastes great, but it has a detectable tartness to it. I wouldn't quite say it is sour, just a bit tart. The problem is, I used a saison yeast blend from East Coast Yeast (ECY08) so I'm not sure...

I live near Easton, PA and I have been reading up on a couple of Easton breweries that were quite large in their day, but both closed by the 1950's. They were Seitz Brewing Company (closed 1938) and Kuebler Brewing Company (closed 1953). I think it would be really cool if I could find a...

I recently got my hands on some extra corny kegs, and I am already thinking about what I want to be drinking this winter. I know I can brew barley wine, big stouts, strong scotch ale etc, keg them and throw them in the basement. But what about beers in the 4.5-6 percent ABV range? I was...

So, I am brewing after a long day of work, and just started my 10 minute mash out, and realized that I completely forgot to turn the burner on under my 4.4 gallons of sparge water. What would be worse? Letting the mash sit for another half hour or so, or sparging with water that is way under the...

I am going camping on Saturday, and plan on bringing a full keg of Witbier that I recently brewed. I have never transported a full keg before. Should I raise the pressure in the keg before disconnecting it? Also, will it be foamy for a while after I get there? Also, the camp ground is only...

My friend has an aluminum 20lb CO2 tank that he wants to get rid of. I'm pretty sure the stamp for the hydro test is 2004, meaning it needed to be retested in 2009. Are the tests expensive? Does this mean the tank is pretty much junk? If so, and it's full, maybe I will offer him a few bucks just...

Here is my current stash. http://i.imgur.com/hbT8q.jpg I currently have a half pound of Citra, 4oz of Chinook and I'm about to pick up a half pound of Simcoe. I recently started doing all grain, and this would be my third all grain batch. I am planning a 3 gallon batch of Imperial Ipa. Here...

I just ordered NB's Dawson's Kriek extract kit. I have heard a lot of confusing and conflicting information regarding the fermentation of this beer. It uses Wyeast 3278 lambic blend, and I want to age it for about a year, then blend it or bottle as-is depending on the sourness, and dump another...

So my saison quit at 1.016. I tried adding some champagne yeast, but that didn't do anything. I was thinking turning it into a brett saison. Will the champagne yeast cause any problems?