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I have multiple 5 gallon sours (some on fruit for over 6 months) that are from 2-4 years old. I am planning on bottling soon but most of them have been at 1.008-1.010 for a LONG time. I've tried adding fresh Brett and I've tried raising the temp but I can't seem to get them to get any Lower. I'm...

So long story short is that I travel all over the world for work and have collected lots of honey from different countries (UK, Germany, Netherlands, Poland, France, Belgium, Australia, Mexico, and lots of others). I am an experienced beer brewer but have never made mead before. I was wondering...

So here's a picture of the same beer over a month later and still looks exactly the same. There's no mold growth or anything. Thoughts? ??

Yeah I'll post another pic in 2 weeks and then a month to see what you all think. Thanks everyone for their input! Hopefully It turns out to be good and still drinkable.

It's was already very nice and sour before the fruit addition. It was at 18 months when I added the fruit. It was initially fermented with clean US-05 then a month later racked to secondary with dregs from some really killer sours (3 fonteinen, russian river, hansenns). This is why I'm so bummed...

As I stated previously I am gonna just let it go for another month and see what happens. I thank everyone for their input. I guess the main questions are: What exactly should I look for that will determine if it's ruined or possibly still salvagable? If it is mold will it start going rampant...

If it's mold I would assume that there's no way it's drinkable without taking a big risk correct?

??? Can anyone else see the pics I attached? I click on the post and there are 3 that I uploaded with original post.

Brewed 5 gallons of sour ale that is 18 months old. Tasted really good and very sour. Decided to add frozen organic blueberries (thawed first).unfortunately I forgot to purge with CO2. I've been outta town for 2 months and now this is what I'm looking at. Obviously there's some normal looking...

Has anyone tried using the peanut butter flavoring from brewers best? Just wondering how it tastes. I know some of their flavorings are decent but others taste very fake/medicinal. Sent from my HTC One X using Home Brew mobile app

If the yeast is overly active is this indicative of a bad scoby and result in an "out of balance" kombucha? Sent from my HTC One X using Home Brew mobile app

Awesome thanks kyt! Sent from my HTC One X using Home Brew mobile app

Here's a pic of my first attempt at making kombucha. I made a half gallon batch using 1/2 cup sugar, 4 tea bags (2 organic green and 2 black), and a scoby from a friend. The new formation on top looks a little different than the pics of others I've seen on homebrewtalk.com. it looks as if...

Awesome thanks KYT! After reading a lot of your threads I was hoping u would be the one to chime in with good info. Sent from my HTC One X using Home Brew mobile app

So I just scored a scoby for free from an awesome girl named Ann that works at a local health food store. The scoby she gave me is kinda thin looking. I was wondering if the size of the scoby determines how big a batch of booch I can make? I want to make a gallon batch but don't wanna risk the...

The Whole foods on Park lane?

I live in florida but will be in texas today. Unfortunately the brewery is not open today and I do not think I can make it down there this weekend. I was really hoping to find bottles of funk metal and atrial rubacite. Does anyone know any good bottle shops that might have these in stock right now?

I'm new to making sour beers and recently made my first batch. I used 60% pilsen and 40% wheat. Going for a lambic if possible. I pitched two vials of wlp655 into primary (used two because they were close to expiration date) and it took over a day until I seen any activity. Is that normal to...

Could you see the dregs in the petrus Oude bruin that you used? The petrus aged pale I have looks completely clear as if it were filtered.

I have a 4-pack of the aged pale and I don't see anything in the bottom of the bottle. I was gonna throw them on a beer I wanna sour along with some boon Oude Gueze and cascade apricot dregs.have they recently started filtering/pasteurizing their beers? I'm pretty sure I seen it on the mad...