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Has anyone experienced increased diacetyl with the Kveik at low fermentation temps? I just brewed an APA with 2-row, pilsner, and catapils, Omega Yeast’s Hornindal Kveik and Strata hops. Pitched the yeast at 90 F and fermented at room temp so it fell to 72 F after about 30 hours. It stayed...

I need an expert to help me identify these colonies as wild yeast or bacteria. This is an attempt to isolate wild yeast from plants in my garden. Besides the mold contaminants, there are clusters of round, pinkish-white colonies. I suspect bacteria but hopeful I isolated some wild yeast. Any...

I've recently picked up some sweet notes in my IPAs and I'm not sure where it is coming from - if anything, my most recent IPAs should be dryer than my previous batches. Here are some stats - OG: 1.058 FG: 1.010 IBU:40 ABV: 6.3% Mash pH 5.3 Grainbill 92% 2-Row (blacklands malt) 5% C-20 3%...

I haven't been able to find one online, but I'm looking for a WiFi Temp Controller PID with outlets for cooling and heat. I want to be able to automatically control temp with output for heat/cooling but would also like to see the temp and control both heating and cooling in real time over...

FT: Pinthouse Pizza Electric Jellyfish, Jester King Fruit ISO: Trillium, Alchemist

Professionally built 2-tier propane system for 10 gal batches. Heavy duty casters System plumbed for propane with 3 burners March SS pump All camlock attachments with 3 silicone hoses I am including 15 gal SS mash tun and boil kettle with sight glass, thermometers, whirlpool arm, and mash...

I recently had some growlers of Hill Farmstead's IPAs and pale ales - Susan, What is Enlightenment?, Society & Solitude #5, and Double Nelson. I have scoured the other threads about NE IPAs and HF's pillowy character and I feel like there is something more. I feel like they are in a league of...

Will trade 2016 SPON - Méthode Gueuze for fresh Treehouse, Trillium.

Local trade in Austin if possible. Heady Topper or Crusher is fresh.

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Can trade some fresh heady and sip of sunshine for a bottle of atrial rubicide.

Trying to find a new home for my 48-quart cooler mash tun with copper manifold. I get 75% efficiency with this thing. I live in the Dallas/Ft. Worth area. $30.

https://www.homebrewtalk.com/showthread.php?t=525871

I have 3 heady toppers to trade for any love child.

Many beers by JK seem to have a Farmhouse Ale base. Does anyone have insight into what goes into this recipe?

Is there a quick way to strip the bourbon and oak flavors from a used freshly dumped 8 gallon barrel? I need the barrel broken-in to age some lighter sours that normally wouldn't mesh with the assertive flavors of the barrel. I also want to house an amazing bug culture in the wood. I don't plan...

So I just sampled my first sour beer after 1 month in primary and it is already plenty sour and has Brett undertones. I really couldn't imagine it getting more sour or complex. Any thoughts? The recipe was just 60% Belgian pale malt and 30% wheat. Fermented with S-04, Bug County, and the dregs...

Anyone got any Bugfarm or Bug County cultures to share, sell, trade?

My last few IPAs and IIPAs have had a vegetable off-flavor, almost like cooked green beans. They taste great otherwise. I boil rapidly and uncovered. Chill to 65 in 15-20 minutes before pitching. I don't ferment warm. I'm strict with sanitation and have never had an infection and there is no...

I'd love to trade some local brews for your local IIPAs. I also have access to Jester King, Clown Shoes, Founders, and Prairie Artisan.