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I have a bunch of barrels with some odd finishing gravs and was curious wtf happened. We had a lot of extra IPL beer(pre dry hop) that we threw in some neutral red and whites with a couple different brett strains. After 8 months the gravities haven't gone anywhere and in some cases have gone...

ISO: bourbon vietnamese speedway, ethiopian speedway, nibs and beans speedway, velvet speedway...you get the jist...

Looking for map of the sun but would be open to other RB stuffs. I have a bunch of coolships (resurgam and red), pick your own, etc. Also have some Oxbow sours...

so i have a flanders red that's been in secondary for 1 year and tastes a little like vomit, sorta kinda. i tasted it a few months ago and it seemed way more intense than it does now but i'm not sure if it's getting better or i'm just imagining things. will this go away with time or has O2...

how many years till my plants should be getting sidearms? do some varieties not grow that way? I have 2nd year plants of a bunch of varieties and only my kent golding is starting to produce sidearms. The rest just have burrs coming thru off of the main vine and leaves. Are they just too...

took part in easily the worst brew day today. figure it should at least spur some laughs as to not be completely useless... had a double batch day planned for today, 2 brett ipas, brett L and B. this is my first time using a newly acquired 5 gallon mash tun i converted to use for small batches...

So I brewed a dark saison with the yeast bay's saison blend awhile ago and just got to bottle it and tasted some buttery like flavors in the aftertaste/back end. Now i've never tasted diacetyl before but i'm assuming that' what it was. I fermented at 70 for 2 weeks and then up to 72 for...

anyone know what this could be on my plant? sorry for the bad pic, phone sucks. its got yellowing but mainly a bunch of tiny red dots. only on my lower leaves..

i cannot get my ipas as flavorful as commercial example no matter what i try. i freeze and vacuum seal all my hops from the harvest. ive done water treatments with gypsum. and my last batch had 12 oz in the boil, mostly if not all at 10 min or later, all with subpar results. i know my palate is...

I brewed up a flanders red the other day and was short a fair amount of volume, approx 4 gallons in a 5 gallon carboy. I'm about to transfer it to secondary where i will add bottle dregs from some allagash sours....my concern is that there's going to be a good amount of headspace in the carboy...

It was brought up the other day that Ipswich Brewing, MA, brews a couple other people's beer for them. How exactly does that work? Do the other brewers need anything other than a business license n whatnot? Essentially they probably don't need any of the craziness in terms of brewing permits and...

so just starting to make water adjustment but am missing a basic tidbit regarding water volume. do i make adjustments on just my mash water volume? or sparge water? definitely not both?..does it have to do with when im adding the adjustments? in the mash vs in the sparge water? just bought the...

what does one bottle at for a BDS? is it the same as a golden strong? or less like a normal stout would be?

so im about to bottle my brett saison that's been in secondary for ~5 months with Red Star Pasteur Champagne Wine Yeast. i'm starting to think this is not the correct yeast for bottle conditioning after reading a couple of threads regarding said yeast. does it even matter what kind of yeast...

I brewed up a dechutes obsidian stout a couple weeks ago in my new fastferment conical fermenter and tried it out today and was pretty disappointed with whats goin on. So it tastes like it's got a big alcohol bite, real hot, and it was only supposed to be ~6% ABV. (fermented wyeast 1028 @...

Recently a buddy threw two kegs my way for free and told me I could have them as long as I convert them to keggles. I have another friend willing to do all the work but just wants me to depressurize them before I hand them over (for obvious reasons). Any advice in making sure they are completely...

would using a blend of two strains of brett (YeastBaay lochristi blend) be ok to use as a primary strain? or do i risk having the two strains not ferment simultaneously and have to wait for the 2nd to finish up after ~5 months or whatever.

Say I brewed a medium sized stout ~6% in a conical. Will the healthy yeast collected though said conical be able to cleanly ferment a non dark beer after? I ask because when pitching on a yeast cake you're supposed to keep the styles in line as you keep reusing. Would a conical be the same...

in the process of moving recently i found a vial of white labs 650 brett brux in the back of my fridge. pumped but quickly realized its ~1.5 years old. anyways, i sparged a bit extra the other brewday for a starter in hopes to revive these guys. that was 2 days ago and still no activity. how...

So i'm having this issue with any belgian or wheat beer i've ever tried to make. I've adjusted fermentation temps and pitching rates both with no success. They all come out with the same flavor I can't put my finger on, they just taste flat (not in carbonation) and barely anything like what it...