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Just got an email from MoreBeer that BYO is 50% for today only. $14! Site: MoreBeer Code: BYO50

Any recommendations for yeast strains to add when bottling a RIS? Would champagne yeast stick to simple sugars? Or, would it ferment out some of the body? What strains do pro-brewers tend to use when bottling 10+ % beers?

How does temperature affect yeast's ability to process Methylene Blue? Will I get false positives (i.e. cells that look dead) if I stain a yeast sample right out of the fridge? Should I allow samples time to warm?

Does anyone have any experience with this strain? No reviews that can find. "Isolated from a small brewery just outside of Brussels. Produces an aromatic proflie that is more mild than INIS-901 with increased tropical fruitiness. Able to ferment a beer without added Sacchromyces c. Mixed with...

We use 2001 Urquell for our Bohemian Pilsner. We'd like to use the same strain to do a Mexican style lage (12.3 P), but with a quicker turn around. Do you guys have any info regarding the ester profile at the higher end of the temp range? Or perhaps, starting in the sweet spot (50*) and bumping...

Keeping my fingers crossed that we don't get another year of onion and garlic. Come back sweet mango and citrus!

Anyone have tips to ensure that you are decolorizing the slide correctly? Here are two pictures of the same bacteria. I used less decolorizer on the second. There are some dark rods in the second sample; I'm just not sure if that's due to not using enough decolorizer in the second or too much in...

I have a starter going of one of my favorite mixed ferment cultures. It's Roeselare with dregs from Crooked Stave's version of the Tablebier project. The beer never developed any real acidity but the Brett has this wonderful berry funk. Anyway, I used bottle dregs on a 400 ml starter wort. Took...

What specs does a pressure cooker need to make nutrient agar plates? Do I need to get up to a specific psi or temp? I'm looking to start plating wild and commercial samples and would like to use reusable glass Petrie dishes. Also maybe some slants for storage. Any suggestions for picking out a...

A new brewery in town has been experimenting with small batch Berliners. Both batches I tried had an unpleasant grainy flavor that appears on exhale. Im wondering what off flavor this might be. Diacetyl is typically characterized as butter but can also be "rancid." DMS can be cooked corn, but...

Anyone know what the focus of the new brewery will be? https://beerconnoisseur.com/articles/stone-brewmaster-mitch-steele-departs-start-new-brewery#

Any info on this beer would be appreciated. It's a mixed culture saison. Definitely has saison yeast, Brett, and LAB, though I'm not sure if it has lacto or pedio. I'm guessing that it's pedio just because I don't get any of the yogurt aroma I usually detect in lacto beers. That said, it's one...

I've been looking into small batch (3G) 120V electric recirc BIAB. Can anyone recommend a prefab controller? I'd like to balance economy vs durability. I'd just need to run a pump and a basic element with the control to do step mashes. Thanks!

I have a saison that I really like, made with a light touch of Nelson and ginger. It's really nicely balanced but probably fruitier than your typical saison. Would you suggest entering this in the regular saison category or as a specialty beer?

I've done some experimenting in my last few batches of saison with additions of malted and flaked rye. It seems like the flavor impact is fairly minimal but man, it really makes for a dry profile. I'm using about 20% and the rest is primarily Pilsen and a small dose of aromatic. The dryness is...

Anyone had anything by Trve, or harvested dregs? A buddy offered to bring a bottle of something interesting from Colorado. Never had any of their stuff.

Anyone have an inexpensive gram scale they are happy with? There are a bunch on Amazon but mixed reviews. Thanks!

So after a big beer has fully attenuated, and the yeast and trub has been cleared, the alcohol profile continues to smooth/round out. What processes are at work during this phase?

Are there other examples of successful breweries that run on The Alchemist model of high demand/low output. The last time I was up there The Alchemist was on a schedule where they would can on Mondays and sell out by the weekend. Are their breweries in other parts of the country that can...

It's said that Dupont bottle conditions their saison for 6-8 weeks, after a 1-2 week primary/secondary. Any idea why they set it down for so long? I have to imagine the flavor profile is set by the time they bottle. And it's not a huge ABV beer that would need extra time. Are they just waiting...