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BACKGROUND First time dabbling with wild yeast! Took some bark shavings from an apple tree in my back yard and put it in a 1.020 wort on a stir plate. After it showed fermentation I stepped it up a few times and then used it in a 2 gallon split batch – 1 gal IPA (1.060) and 1 gal Pale ale...

Posted this first in the wrong forum (general brewing). I haven't brewed in a while and am revving up for a brew day. One of the things I needed to refresh my memory on was how long I was running my pure 02 tank (through a .5 micron stone) to oxygenate the wort before pitching. I have a medical...

I haven't brewed in a while and am revving up for a brew day. One of the things I needed to refresh my memory on was how long I was running my pure 02 tank (through a .5 micron stone) to oxygenate the wort before pitching. I have a medical regulator on the tank and can control the flow down to...

Hey everyone, I've had my kegerator for about 6–7 years. It's a converted Danby mini fridge, I bought new, that holds two cornies. I keep it on a Johnson Control at around 37 degrees, and it's been great so far. So I was really bummed to see that it's only cooling down to 50 degrees and the...

Picked up a ~10 cu ft freezer on craigslist from another brewer, and it came with a digital temp controller. He had it plugged in and cold when I looked at it. I bought it, even though it needed a serious cleanup – the interior bottom was rusted through to the foam insulation in a few spots...

– Howdy – Making a short visit to Portland in a few weeks and I have no idea what's going on in the local beer scene. Who are some of the best / most interesting nano and micro breweries right now? I'm staying near the convention center, and will be limited to bicycle and public transit...

I don't have enough space yet for a chest freezer fermentation chamber, so I've used a water bath for every single brew I've done over the last 3 years. I'm about to purchase my 3rd holding container as the first two have leaked and failed. I've been using the large rectangular plastic bins...

Having trouble with my pour after switching a new keg onto the same draft line. Here's the rundown: brewed a 10 gallon batch of stout, and put it into kegs, then put them into the kegerator at ~ 42 degrees and carbed at 16 psi for about a week. I connected the draft line to one keg (ball lock)...

Wondering if that's where my problem is ... I have a 2 tap tower kegerator with 5lb gas tank inside with a new tap rite dual regulator. Two ball lock kegs, 15 ft / tap of silver barrier line and Perlick 525. Kegerator is at ~40 and regulator ~12.5. Kegs seem to be perfectly carbed once I clear...

hi guys, would love some opinions here. i just brewed a 1.055 saison on 8/30 with WY3711 and mashed 148–149 for 120 minutes, and it's going to be my last brew in this apartment/region. in 3–4 weeks i'm moving across the country from cambridge, ma to austin, tx (a long way). the beer will be...

Recently picked up a vial of this yeast after seeing it's ideal temp range as 75–79, and also being listed a clean fermenter. The White Labs site suggests it for big gravity beers, but I was curious about smaller beers too, so I brewed a 1.056 blonde ale 6 days ago. I made an oversized...

no idea what my issue is. i've been kegging for some time, but need to bottle a few off the keg sometimes, and lately it seems like 1/4 bottles is getting it's neck snapped off by the capper. my first capper was the red baron that i got with my original equipment off craigslist, so no telling...

Wanting to brew one for a competition but unsure if it should be entered as an American IPA or Spice, Herb, or Vegetable and indicate the base style. It will be a fairly straightforward IPA but I'm just looking to add a little heat. Sent from my iPhone using Home Brew

Have two identical IPAs in two carboys where I pitched WLP001 and WY1272 to compare. Fermentation was perfect for the first 7 days, in a water bath at 67 F. on day 5 I tossed in my dry hops and turned up the heat 1 F per day up to 70 F. Last night was day 7 of the fermentation, and I went in...

gonna do an American IPA, split batch to compare wlp001 vs wy1272 to see which i prefer. pretty standard ipa grain bill @ 1.070. i tend to go crazy with hops and came home with (in oz) 1 x citra 1 x centennial 1 x nelson sauvin 2 x motueka 1 x columbus 1 x cluster 1 x mosaic 1 x...

after about 30 batches into my brewing career, i think i may have finally gotten something wild in beer. a little over a month ago i brewed a big, hoppy 1.070 amber that sat in primary carboy for a month before i racked to a secondary carboy with the intention of aging for a bit before...

I'm not sure what I'm missing here. In Beersmith, I'm trying to build a 1 gal batch recipe using DME. On paper, the grain bill is easy: I want 1 gal of 1.050 wort in the jug, and expect a 1.25 gal post-boil volume, so (45 pts * x lbs) / 1.25 gal = 50 pts. Easy, I need 1.39 lbs of DME for...

gonna do my first fruit beer, a blonde with some frozen fruit ~5.5–6 gal batch ... 1/4 of the total fruit added as a flameout addition, 3/4 added to secondary, and make up the rest with flavor extract if needed. this is a 1.050 blonde with equal part blueberry and mango. if i'm adding 1.5...

Howdy, Brewing 7 gal of Saison du Buff Friday, which calls for 3.5oz Amarillo at flameout. LHBS didn't have it so I got Pacific Jade and Motueka to use instead. As per recipe, I'm bittering with Centennial and dry hopping with Citra, but I've never used Pacific Jade or Motueka before...

Planning to brew the Saison du Buff, and am confused about the white sage. I don't know where to find it, also it calls for it fresh. Some research indicate it's native to the southwest, but I can't find any here in Boston. Does anyone have any info or suggestions on White Sage?