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Hi guys. I need a little help with choosing my yeast and how to ferment with it. My next brew is gonna be a kettle soured farmhouse ale. My goal is to to have minimal bubbleum to it (I can handle a little banana, but wouldn't mind keeping that to a minimum as well). I like all the other flavors...

Or possibly my copper wort chiller which I have been sanitizing in a mild bleach solution. Big no no I hear.

Maybe we shouldn't serve them in clear glass then. I get it no matter what. Made a Saison with just Pilsen and a little wheat. No crystal. Same results.

Hi people. I have a concern about the color of my beer. I can estimate the color pretty well from knowing the grains I use. But it seams that all of my lighter colored beers have a slight brownish gray tinge to them. The taste is usually what I'm after, but they just don't appear very...

Thanks. I might just try the cubes.

Plus all the priming calculators I've looked at calculate everything by weight and/or assume I want to batch prime. Maybe I haven't looked hard enough.

Ya. Thanks for the ideas. But I have my reasons for not kegging. Well - mainly to keep my wife from whining about all my brewing stuff. But anyway, I was hoping to just dump a little sugar into each bottle. I just am not sure where within the 1/2 to 1 tsp/bottle rule 2.5 volumes layes. I am ok...

Hi guys. I want to prime my bottles individually with granulated white sugar. I've always batch primed with corn sugar in the past, but want to try this old technique to satisfy my curiosity as to what is easier. Can someone tell me how many teaspoons of granulated table sugar(or how much of...

I admit it. I pulled it off the yeast cake because I was being an idiot and just assumed it was done. Oh well. It's still salvageable. Gonna try 007 next time and be more careful.

Maybe I'll give that a shot next time. I'm still trying to find a groove. I agree with you on those English ales. So far I haven't gotten any green apple from either the 002 or 005 and I want to keep it that way. I just want to make sure I am using them properly. Thanks

Thanks for the info! By the way, I fermented lower because that was the temperature of my basement and I thought the yeast action would bring it up into close enough range. I also racked it because I assumed it was done. Oops. I checked the gravity after the fact and had an "oh crap" moment...

I have a potential issue. I fermented 4 gallons of pale ale at 62 degrees using white labs 002. I made a starter and everything seemed fine. It started at 1.051 and stopped at 1.021 after I racked to secondary. That's only about 60 percent attenuation. I was hoping it would go down to about...

I think you're right about something getting a hold right off the bat. My wife noticed a dog poo smell a couple weeks ago but I didn't believe her. Unless that strain is known for hydrogen sulfide.

Thanks. It was White Labs California ale 001. And it sure took a while to ferment. It bubbled away for over a week. And ya, I can't tell if my nose is playing tricks on me now. Cuz it doesn't smell THAT bad. It was my first experience with that strain too, but I've never had that smell with all...

Does anybody brew in Minneapolis and use their tap water for their beer? Or better yet, does anybody have any advice on using the city of minneapolis tap water for brewing? I'm just trying to come up with possible reasons why I just got an infected batch of beer and don't make the same...

Needed bottles for my beer. why not buy bottles with beer in them? It ain't much more expensive than the homebrew store's bottles. Turned out I really liked that beer.

I bought some smithwicks irish ale a few weeks ago because the labels peel very easily when soaked in water a bit, and the adhesive is water soluble. Anyway, I would like to make something CLOSE to it and don't expect it to be EXACTLY same. Anyone have any success here? My plan was to us 10...

I started at 70 degrees cuz that was closer to that yeasts' optimum fermentation temp. Then my wife was annoyed with my carboys in the closet, so I moved them downstairs where the temp was 60. I figured it was a safe move cuz fermentation was still somewhat active. Anyway, I was just wondering...

I currently have a batch of German wheat beer in the carboy. I used white labs kolsch liquid yeast. It's been in the primary for over three weeks now and I'm still getting a tiny tiny bit of activity in the air lock. It spent the first week at 70 degrees and the last two or so at 60. Anyone real...

I currently have a batch of German wheat beer in the carboy. I used white labs kolsch liquid yeast. It's been in the primary for over three weeks now and I'm still getting a tiny tiny bit of activity in the air lock. It spent the first week at 70 degrees and the last two or so at 60. Anyone real...