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I've brewed a batch of old ale which is around a year of age now with Brett L and it's tasting great, not overly dry but of course brettanomyces won't leave a lot of sugar in a beer. Its OG was 1.099 and it finished at 1.010. It was 88.5% Maris Otter and the remainder was C40, C120, and pale...

Hey Meadsters, So I've made only one batch of mead, which is a sweet bochet. I basically aimed for a high enough OG that it would finish at 1.030 when the yeast (71B-1122) hit its alcohol tolerance (OG of 1.135). The issue I'm having is that it has a rather strong wood-glue kind of smell...

What would you guys use for a Biere de Garde if you wanted to ferment in the low to mid 70's? Normally I'd go WY 1007 but my cool storage is full. WY 3787 is mentioned as an option but seems like it'd be too expressive at these temps to me? Any cleaner options that are happy with higher temps...

Hey guys, I've been debating back and forth whether to transfer my old ale (OG 1.100 with this old ale blend that includes some brettanomyces) to secondary soon, or let it sit in primary for a good while like I'd do with a typical sour / brett beer. It's been in primary 4 weeks now, and...

Hey gang! I've never brewed something like this, but I feel pretty strongly about making it work. Heck, I've already named it "Esmeralda Ale". It will be an on-going refinement process through 1 gallon baby batches, but I wanted your advice on my ratios based on your vastly higher experience...

Hey folks, I have used the forums to answer random questions I've thought of over the past couple months but just became an actual member. Also just bought my first homebrewing supplies on the weekend, so soon I'll have actual homebrew experience too! I've been a beer nerd for quite some time...