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Yakima 728
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    Using overly sour beer

    I brewed a buckwheat sour about 10 months ago and now it too sour for my taste. I guess it was too high of a starting gravity (1.060) or too warm fermentation room but any how, now i have 25 l of undrinkable stuff in my basement. I don`t have any other sour fermenting at the moment so i...
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    Lambic sour after a month

    Just tasted my first lambic attempt and it was a big suprise. It was sour, no off flavors or smells, little hazy, but it should be all right and it has been fermenting only a month. It really reminded me a nice cup of hard cider. So where is the catch? Am i producing vinegar? Is it not fully...
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    Fermenting over-night mash

    Tried over-night mashing for the first time and when i opend my mashing pot in the morning all the grain material was floating and smelling very funky, like cheese or similar. The beer was a saison so i thought it will add some extra wierdness aroma profile and i rolled with it. Now i just...
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    Recipe critique

    Soon i am having my 1st annivesary of all grain brewing. To celebrate it i am redoing my first AG recipe. The beer was low on ABV and too hard on IBU , so using my learnt experieces i would like to make more balanced beverage. General idea is to use Vienna, Carahell malts and Perle for hops...
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    Greetings!

    I have been reading this forum for about 6 months and it has been extremely useful! Now dicided to sign up to get some good advice and maybe even to help someone with my little experience (11 brews). I am from Estonia, country close to Finland and we share the same sahti tradition, but we call...
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