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I was told that pitching onto a sour yeast cake would make the second batch significantly more sour/funky. I have a sour that has been sitting in primary for 6 months and wanted to pitch a new batch on top of it at some point in the next 6 months. Are there any issues with pitching on a cake...

As some background, I've been brewing for several years now and have been using tap water from at least 5 different municipalities. I always remove chlorine/chloramine with campden tablets, and adjust water profiles with brewing salts and phosphoric acid for mash ph when needed. I'm not a...

My water report is below but magnesium isn't listed. Is there a way to figure it out given that we have calcium and total hardness listed? Also, the first line says "Alkalinity ppm" does that mean alkalinity as HCO3 or CaCO3?

I've been brewing for several years but have never followed a dry hoping schedule. Below is the schedule I have from a recipe that sounds delicious. Does this mean that I dry hop for a total of 5 days before I keg? Or do I add dry hops 5 days into primary fermentation and allow it to sit until...

Forgot to order hops and brewing my first sour tomorrow. Found some old cascade hops in the fridge (~1.5 years old if I had to guess) that were open and in a ziplock bag, 4.9% AA. I know aged hops are traditionally used in sours. Thoughts on what to do? Not near any LHBS. Any best guesses on...

Forgot to order hops and brewing my first sour tomorrow. Found some old cascade hops in the fridge (~1.5 years old if I had to guess) that were open and in a ziplock bag, 4.9% AA. I know aged hops are traditionally used in sours. Thoughts on what to do? Not near any LHBS. Any best guesses on...

Trying to dig up an article on this site (article not forum, one that shows up on the homepage). Talks about best practices during fermentation that will result in faster grain to glass in theory 1 week. Topics covered were: pitch enough yeast, ferment at right temps, don't secondary if you...

Anyone else having issues seeing the photo of the chart in the original post?

I recently had the Greenpoint Milk & Honey and was blown away. I cant find much online about the beer (this article is the best I could do https://www.villagevoice.com/2015/06/05/a-beer-to-dip-your-doughnut-in/) so was wondering if anyone had it and has good advise for a clone. If not, if...

Is sodium the only added flavor that comes from baking soda?

Thanks, my questions still stands though. Assuming I am brewing a stout with NYC (or any low alkalinity) water, and my mash ph is where i want it to be (5.2-5.4), then does it make sense to add alkalinity (ie baking soda) to the mash? Does the baking soda add another flavor that is crucial to a...

Got it thanks! But other than adjusting the PH up, is there any other reason to add alkalinity (i.e does it add any other flavor characteristics for a stout?)

Alright here goes. I have brewed in several cities with different source waters and have always needed to adjust my mash PH down to get it in the appropriate 5.2-5.4 range. this has been the case even when brewing a beer that is high in roasted malts. I currently brew in NYC and use the...

Thanks guys. Do you think there is any issue in oaking up front, and then reoaking again if it fades more than i want?

I recently brewed a clone of the Goose Island Bourbon County Stout and want to figure out the the best way to get the oak and the bourbon flavor. In the past (for other recipes) I've used a handful of the Jack Daniels Wood Chips and soaked them in bourbon. I then dumped the bourbon and chips...

Awesome! Thanks guys!

I am brewing a wheat beer now and cant seem to find my Cascade hops anywhere. The only thing I have lying around are some Willamette. Any idea what I should do? I know the pairing doesnt make much sense but I'm kind of in a bind. Should I scratch the brew day and do it at another point? Using a...

I've been an all grain brewer for 2-3 years now and in the last six months my Brewhouse efficiency has been plummeting, but more importantly totally not consistent. Was wondering if anyone could try and point to a specific thing that might have caused a 50% Brewhouse on today's brew. Grain...

Agreed the yeast is really awesome. Definitely felt both those flavors shine through. I used extra light DME for the starter, and I'm sure wheat DME would come out just as well, (don't think it makes a difference either way really as long as the DME is light) Let me know if you decide...

Brew House Efficiency: 76% Ingredients: -------- 3 lb Rahr White Wheat Malt US (3.0-3.5 L) 37.5% 3 lb German Pilsner (1.6 L) 37.5% 2 lb Briess Munich 10 (10 L) 25% 8 oz of Rice Hulls (optional- I never get stuck sparges so I don't always use) .4 oz Hallertau [4.6%] (60 min) Pellets 8.46 IBU .3...