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So... recently helped a friend with his first brew. He bottled just two days ago and wanted to open a few tonight for friends, being a bit eager. It was 4.6 gallons, FG had held steady for 1.5 weeks prior to bottling (a hair over 1.01). Being on the cautious side and neither of us being fans of...

This is my second brew and I'm really at a loss. And while I don't care too much about style guidelines if it's not going to competition, it would be nice to be able to actually use a style name when explaining it to people. 100% brett trois fermentation, grain bill is loosely based on a Belgian...

Brief rant about inconsequential bull****: Why do so many people insist on referring to Belgian beers as "Belgium" beers?" Nobody seems to have trouble with calling English ales "England ales." What is it about Belgium that confounds the speech centers of so many? Why does it bother me so? Why?

Just got a 100% brett trois (WLP644) beer in the fermenter earlier this evening. Made a large starter and while I was decanting the starter beer, decided to take a taste. I was expecting it to be oxidized to hell, but with nothing but extra light DME the brett trois had already created a complex...

Originally posted this in the Recipes/Ingredients forum but realized this was likely a better place for it. Looking for a fruity but dry or semi-dry showing of brett trois. Golden ale with golden naked oats, nelson sauvin (minimal bittering), and raspberries in secondary. Any thoughts...

Planning my second brew and my first yeast starter. This is a 100% WLP644 Brett trois brew and I've heard that White Labs packages their Brett strains at much lower cell counts than their Saccharomyces strains so I plan on doing a stepped starter in a glass gallon jug. Given that I really want...

Not planning it any time soon but I'd love to do a Flanders red as soon as I know I'm going to be living in one place for a few years. Anyway, I've seen the oak dowel method for simulating an oak barrel in this forum. I'm sure I'm missing something, but I'm just wondering about the possible gas...

Just wondering if anyone had any suggestions, this is my second brew. My main concern is the Golden Naked Oat quantity, not sure if a pound is going overboard here. I've never tasted or used them before. I just want it to support the fruitiness of the brett, raspberries, and nelson sauvin a...

So... local homebrew club has an upcoming competition. Guidelines are "anything rye based." I... Want to do something stupid. Really stupid. Immediate thought is a wild rye sour. Kind of to a roggenbier what a particularly potent berliner weiss is to a hefeweizen. Resistance is futile, the...

This was my first brew and done BIAB with some mistakes, so I got somewhat poor efficiency (~70%). Either adjust or just enjoy the bigger beer that I was originally shooting for. Either way should turn out fairly tasty. Mashed at 154F for 90min 90min boil Grain 13lb 2-row 2lb flaked oats 1lb...

Planning my second batch and I've just got a couple questions about secondary fermentation. The beer is an offbeat saison/farmhouse ale that's meant to taste sort of how autumn smells. Lightly smoked and I'll be adding apple cider and a fresh pear puree, fermented with the WLP 670 American...