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Anyone using an inline filter to transfer to brite and if so what size of mesh screen? I wonder if this one, the mesh is too big. https://www.amazon.ca/gp/product/B07VDP9P8X/ref=ox_sc_act_title_2?smid=A3TV5NVFP7DUSD&psc=1

Hi, Did this brett saison and aged it for 10 month in a red wine oak barrel and it went fine. After cleaning my barrel, I noticed some green color forming around my bungs and wondering if this is normal. To me it doesn't since I'm thinking mold. Need help. thx Patrice

I started doing few bottles from my keg using a counter pressure and I noticed that when I removing my filler once filled the beer splashes everywhere, too much pressure. Anyone know what I'm doing wrong...

I have a In-line Oxygenation Assembly and the wort is going through the carb stone and laying in my hose, is this normal? Have to clean the hose each time. Cheers

I have this barleywine aging in a 300L Foeder and would like to have some ideas to bottle conditioning. Should I bottle from the foeder? Should I transfer to my 1bbl fermenter and bottle from this? Should I transfer from foeder to a keg and keg to bottle? Just worries when adding my corn sugar...

Is it possible to harvest yeast from a kettle sour. Not sure what a low ph wort does to the yeast. Will it have different taste or would be the same as clean yeast?

Did a kettle sour for the first time. Boiled it for 20 min before pitching lactobacillus plantarum and kept it at 100F for 2 days. When I opened the kettle I noticed a pellicule and some people ask me if there's was brett and no. I taste like a sour and no taste of brett. Is the pellicule normal...

Hi All, Creating a recipe for a barleywine and never gone up to 9%abv so far and as I'm adding malt to my recipe, the abv stopped incrementing after 10%. Is there a reason for that? Cheers,

I'm about to build a walk in cold room and I was wondering how important is to vent the room? Need help before I start since it could change my plan where to build. Cheers

Hi Brewers I have this nano brewery and looking to buy a foeder in which I would only use to wild brew with brett. Am I risking contaminating my brewery? Cheers

I never used wood stick in fermenter before so I have this brett in saison right now and want to use wood stick but I want know if I should sanitize the stick first? cheers

Found these lacto pills, which one is best? How many should I use per 5g of wort. For kettle souring.

First time using a brite tank and manage to overcarbed my batch. Is there a way to release pressure on this tank? I have a pressure Relief Valve but doesn't seem like I can release from there. Any help is appreciated. Cheers

Is it just me but force carbing sankey kegs by rolling them takes longer than cornys? Any input would help here, cheers all.

Is it just me but force carbing sankey kegs by rolling them takes longer than cornys? Any input would help here, cheers all.

I'm carbonating 4 kegs of saison at the same time is it suppose to be slower or it would take the same time as one? Cheers

What is different method of dry hopping do you do? what is the best in order to decreased trub? hop tea, hop filters?

I builded a keg washer pump with a jet pump, it seems to be running fine for a few minutes, transfer my kettles and to kegs with no issue but after a while the pump start jerking and I can see the pressure gauge going up and down and then it shuts off my breaker. Is someone experiencing the same...

Did a saison and it's been 3 weeks and was fermenting fine until over a week it's been stalled at 1030. I used WYEAST 3724 and fermented at 80F. I'm worried about this since I need it soon so I pitched some US05. It's a 38 gallon batch OG around 1066. Need help. This seems common but does it...

did a gravity of my last batch of a 40 gallon and did a fly sparge. got my amount of wort but still had some wort left so did a gravity reading and I had 1020 is this normal? I was told that you last drops should be around 1006? I was aiming for 1060 but only got 1057. Trying to pin down a...