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Hi all, Fairly new to sour brewing. I have a dark sour going currently (brewed 3 weeks ago, pitched Roeselare) I'm wondering if I should leave it in primary on the trub or transfer it to a secondary. I was leaning towards leaving it on the trub for at least the first 9 months or so until I...

Has anyone made a starter with Roeselare with good results?

Hi all, Planning on brewing a dark sour tomorrow night. Was originally going to make a starter of Roeselare to pitch into 1.066 wort. Upon further reading I'm getting conflicting info on making a starter with this blend as it would throw of the proportions of bugs to yeast. Mad Fermentationist...

Hi all, In two days I need to be pouring a couple kegs of beer at a competition. I typically go the set it and forget it route. I kegged this beer 8 days ago and it's still a ways off. Should I just up the pressure from 12 psi to 20 or 30psi? Shake? (Kegerator is at 40F) Any advice would...

Hi all, Hoping to brew up an amber ale tomorrow. Below is the recipe. Let me know what you think. Haven't brewed this style before. 9.5 lbs pale malt 12 oz crystal 40 12 oz biscuit 3 oz roasted barley (or maybe chocolate malt?) .85 oz centennial at 60 min .75 cascade at 30 min .5 oz cascade...

Hey all. I'm pouring at a public tasting against three other beers in the finals of a quarterly competition. Winning beer gets brewed on the commercial scale. Life and whatnot got in the way so I had to turn the beer around quickly. It's a gratzer, Brewed with wyeast kolsch yeast. Yeasties are...

Hi all, Planning on brewing up a strong dark belgian ale and was considering adding some dried bitter orange peel at end of boil and maybe some cocoa nibs to secondary. I know, not traditional, but with the holidays approaching I was thinking it might be fun to give it a shot. Anyone use...

Hi all, Brewed up my standard saison recipe. Pitched Ardennes and the Wyeast De Bom sour blend. De Bom is supposed to produce a sour beer in a couple months. After a month and a half I was getting some sourness, but not anywhere near where I'd like. At that time I added 9 lbs of pressed...

Looking for a jockey box, at least two faucets, ideally set up for ball lock corny kegs. Willing to travel for pick up.

I'm in the market for a 7 or 10 cubic feet chest freezer to use as a fermentation chamber. I live in Durham, NC. Thanks.

Hey all, I've got a sour beer going that I used the Wyeast De Bom blend on as well as some bottle dregs. It's only a month in but some sourness and funk is starting to emerge. I want to add fresh scuppernong grapes for a secondary fermentation, but have a few questions. 1. How many pounds of...

So I have been working on a brown porter recipe, essentially a Fuller's London Porter clone, for awhile now. After battling with yeast/fermentation issues to get the beer to dry out enough, I think the recipe is close to what I'm looking for. The beer tastes great and close to original, only...

Location: Durham, NC 5 gallon converted Igloo cooler mash tun with stainless steel false bottom. This has served me well for the last year, but I just bought a 10 gallon mash tun to make some bigger beers. Excellent condition. I'm asking $45.

Hi all, Thinking of brewing up an English mild, but I wanted some thoughts on my grain bill. The gravity is technically a little high for the style, but it should still be a very sessionable, low hopped malt forward beer. 5 lbs 8oz marris otter 1 lb brown malt 12 oz Heritage 4 oz Honey Malt 4...

Been brewing beer for awhile now, but decided to try a cider a few months ago and have a few questions. Bumped up my og with equal parts honey and agave to 1.070. Finished very dry at .998 or .999. Had some issues with it not clearing up after 2 months so I added SuperKleer and it cleared right...