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Good advice all around, thanks. I think I'll add some dregs and see what happens. I'll report back.

It's still in the fermenter! I guess I'll just leave it sit and try it next month.

Just a quick follow up to this brewing story... I ended up bottling it, infection and all. Tasted great, and I made sure to drink it fast.

Hi everyone, looking for some expert advice. In May 7, 2015 I made a 100% brett beer using Brett Brux. The grain bill was 80% pils and 20% wheat. We made a starter over 2 weeks, about 600mL in an erlenmeyer flask under sanitized procedures. OG was 1.058 and by May 17 (10 days) it was down to...

Its true.. This beer I kept opening to add chilies and monitor hotness. I messed it up and am feeling disappointed. First beer for me that's infected. Nevertheless I want to make what's best

Here it is. I tasted it and I taste an undertone of sourness. Maybe my head is just messing with me

OK ...I have a lacto infection. OG was 1.066 and it is steady at 1.015. It must have been the chilies. My fridge isn't working well and they were sitting there collecting bugs. So now I have 3 options as I see it: 1: dump it and clean sanitize and again 2: bottle it, let it carb for some days...

We roasted and peeled them then threw them in the fridge, but I didn't sanitize before throwing them in. I had them in muselin bags that I boiled. I took them out yesterday with a sanitized strainer .... This morning it looked like this. Thanks for the feedback flars.... I'll wait it out a bit...

This looks like an infection to me. I threw chilis into the fermenter from the market (I live in Nigeria). This is day 11 in the bucket. I tried it and it tastes great, nothing off. Is it just a matter of time tho? Thanks in advance

I just brewed a rye saison with this recipe last saturday. I haven't done any readings but the krausen has already sunk and there are some great bubble gum/banana aromas filling the room. I started fermentation at about 67 degrees and have risen it slowly to the current 80. I'm going to let...

Hey, I realize this thread is a bit dated, but I hope you're still around. I'm also a homebrewer living in Africa and I could use some advice. I'm wondering where you found that malted sorghum and what part of Africa you are in living in? I'm in Nigeria. All teh best