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I'm attempting to make something similar to Anchorage Brewing's Bitter Monk- a Belgian DIPA with brett. My base beer is done fermenting and now I am confused as to what to do next... Should I: 1- Dry hop for a week, then pitch brett? Or 2- Pitch brett, let it do its thing, then dry hop...

Ive been doing AG brews for the past 15 batches, and all have been close their projected FGs as well as tasted great. Then comes this past weekend when I checked my gravities (Six - 5 Gallon batches :rockin:), and found 2 that were not at all where I wanted them to be. Brew #1- Rochefort 8...

First off, let me say that I usually bottle straight from the primary, unless the recipe requires a secondary. My problem is that when bottling, I usually rouse up quite a bit of yeast when I add priming sugar and lightly stir. Even when I wait a bit after stirring, I end up with too much...

Gosh, I got the first forum post jitters. Hope I dont botch this one. They'll never let me hear the end of it. OK, relax, here it goes. :D Hello HBT! I actually found this site through by searching "BEER" in my smart phone's marketplace. In conjunction with Santa (SWMBO) bringing me a beer...