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Had pitched a mixed culture of a Brett Blend + Lacto Blend into a 10.32ish starter wort. (there was some sacch in there too) Let that run for 4 months, but never fed it anything new. 1.032 dropped to 1.003. Opened to feed it some fresh starter wort, and the aroma was amazing. Fantastic funk +...

I have a 1/2 gal jug that I cultured a brett/lacto blend in. (TYB Amalg II and LActo Blend). It was a hoppy low gravity wort, the blend got going, fermented, and grew a thin pellicle. I pitched the blend 3 months ago, and I've been meaning to feed it, but I haven't touched it. Pretty sure...

Hello All! Have an all extract saison in primary (57% golden light DME & 43% Wheat DME). OG of 1.057 and has been in primary BB with 2L starter of WLP550 for 2.5 days in high 60's F, chugging away. 1.5 IBU. Krausen has fallen, but still a defined layer of yeast on top and still very active...

Hello all, I have a 5# CO2 tank with a standard CGA320 valve with male thread. I'd like create a setup with this to purge the headspace on some aging carboys after sampling. Problem is, I don't have a regulator, just the tank w/ the 320 valve. At the moment I'm not using this tank on any...

About to pitch straight dregs (direct from 2 bottles) into one gallon. Dregs are blend of brett and bugs. Its a 4L jug, but right now it sits right at 1gal, so only about 8oz or so of headspace. Is this enough given that I'll be adding an ounce or so of dregs? Is the Brett going to take off...

planning to pitch a vial of WLP655 plus some dregs into a gallon secondary. Ideal ferm temp range for the 655 is said to be 80-85F. Is that range intended primarily for the Sacch as a primary fermenter? (Roeselare states ideal range as 65-85F) This beer will be aging for the next several...

Got a Blonde Ale that I am cold crashing/clearing now, and I am going to put a gallon of it in secondary for long-term souring/aging. The beer is at FG of 1.011, and I plan to pitch only dregs from JP and Crooked Stave. My question is, at 1.011, would you just pitch the dregs and age, or...

Occasionally I'd like to brew split batches where I can get some non-sour ales that will condition quicker, but then use half of the wort to pitch different yeasts, bugs, dregs, and get sours aging as well. Are there certain styles/recipes that serve this type of situation well? Ideally...

Brewed a small batch blonde ale last weekend based on the recipe in “Brewing Classic Styles” so I can get used to new system. I mashed a little high, so I’m expecting some residual sugars to remain. I also added a little bit of sanitized water to the fermenter, which will dilute the Willamette...

Well, after brewing an extract beer 2 yrs ago, I'm back and doing all grain! Started doing small batches so I can brew more often and ramp up the learning curve, not just reading. Did an English Bitter that is done and ready to drink (BIAB), tasting better with each bottle (but some...

Anyone done anything like this before?? I’m looking at doing some BIAB smaller batches that would allow me to use a 3 gallon carboy. After one batch, I’m already not a fan of the swamp cooler, so I am looking at turning this large rectangular cooler on its side and making it a simple...

Newbie bottling questionthat is probably answered many times in this forum, but here goes: When bottling, if you ahve some overflow when filling bottles, and the beer spills over the lip of the bottle, do you need to do anything special to sanitize that, or do you just cap it and then maybe...

First Brew ever from this past weekend. Any thoughts, comments, advice, or predictions are welcome. I was going for an Extract APA with Steeping grains. Here's what happened: Steeped 1# Crystal 45 for 30 mins at 155-165 in 3.5gal Store bought Spring Water Added 2 gal to make 5.5gal...