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I did a 1G blueberry wine experiment with 3 lb blueberries, about 600g sugar, and Montrachet wine yeast. I had read that I should not keep it on the blueberries for too long, so I racked to secondary after about 4 days, then topped up with additional water and about 300g sugar. Fermentation...

I really enjoy saison and farmhouse styles of beer, but am somewhat puzzled. I have read in multiple sources that they were originally fermented during the winter in order to drink the following spring/summer. Yet all the yeasts recommended temp ranges are in the 70s and 80s. I find it hard to...

Just found these in my local Kroger. Anyone try to culture dregs of these beers? The label states they are bottle conditioned with Brett brux drie (Avery) and Brett Allagagensis (Allagash - I assume this is Allagash's house brett?). Would you guess that the Fat Tire base beer has been filtered...

I pulled a gallon of wort out of a farmhouse ale to secondary on top of some mulberries. I froze the mulberries, then poured boiling water over them to sanitize and muddle them to get them into the jug. The juice looked beautiful going in but turned cloudy within a few hours. It has been about a...

I just got a new refractometer and am trying to figure out how to use it. Unfortunately I did not read ahead and figure out a wort correction factor, however, regardless of that number I am getting some very strange differences between the NB calculator and Brewersfreind and Sean Terrill. My...

I am just getting into coffee roasting and want to do it as cheaply as possible. I have done a couple batches in the oven that came out OK but created a lot of smoke in the house. This isn't going to work long term with the wife. I was thinking of using the heat gun method. Could I do this...

Fermentables: Pilsner Malt - 2.000 kg (83.33%) Home Toasted Pale Malt approx. 20L - 100g (4.17%) Carapils - 100g (4.17%) Table Sugar - 200g (8.33%) - added to boil. Hops: Galena - 12g @ 60m Saaz - 10g @ 30m Saaz - 10g @ 10m Mash 15 minutes @ 145F, 45 minutes @ 154F Efficiency...

I recently brewed a saison that is completing primary fermentation. I have a portion set aside in a 750 ml wine bottle to do an initial brett/wild experiment. I was thinking of pitching bottle dregs (either Orval or JP Bam Biere) to make it a Saison-brett and aging for a couple of months to...

I cracked the last of a batch bottled back in October. All of the bottles to this point have been fine but it has been a couple months since I drank one. This one poured a massive head, and the bottle sediment was an unusual dark brown. The beer had a slight sour taste and generally seemed off...

I have read that you can boil some spent yeast to use as yeast nutrient. I happen to have some nutritional yeast in the cupboard that my wife got at the health food store for some unknown reason. Could I use this stuff as yeast nutrient?

I am planning to make my wife a cider. This will be my first ever attempt. The process looks pretty straightforward but I am curious what yeast out of my personal bank experienced folks might recommend. My wife doesn't really like beer. She does like dry sparkling wines such as Cava, Prosecco...

Never brewed with Brett before and thought I would give it a try. I thought I would culture up a few starters from a few beers containing Brett to have on hand. Started with dregs from a Bruery Saison Rue, described as a Saison with "hints of brettanomyces". I put the dregs in a sanitized 8 oz...

I split a two gallon batch of Belgian Blonde, one with cultured dregs from Ommegang Hennepin and the other with yeast from De Ranke XX Bitter. This is day three of fermentation. The Hennepin seems to have settled down to start cleaning up with the beer looking a golden bronze color. The De Ranke...

I am planning to do a series of 2.5 gallon Saisons as the weather warms up. Grain bills will be majority pilsener malt with varying amounts of flaked oats, wheat malt, two row, and carapils. For yeasts I plan to use Belle Saison dry yeast and stepped up dregs from Ommegang Hennepin and a couple...

Cultured this up from Chimay Red bottle dregs. The yeast appear to be coaggulating on the surface rather than on the bottom. (see attachment) Smells OK just looks weird. Keep building this one up or dump it?

I am thinking about branching out into souring and starting with a simple experiment. I don't have a large space so I am hoping to keep new equipment to a minimum but I haven't come across a tutorial or thread to deal with this. My thought is to rack to secondary directly in bomber bottles...

I am planning to brew a modified Kentucky Common based on the "Kiss Yer Cousin" (but without the rye) and some of the other recipes I have seen around the interwebs. I have most of what I need on hand but need to make a few modifications and I am wondering how others might approach these. 1...

I am a 2.5 gallon brewer, so far just using the ice bath method. No real issues with this but was thinking about ways to speed this up without investing in a chiller. I thought about throwing plastic ice packs straight into the wort, but worried they might leach if not food grade. Same thing...

Thinking ahead to my next batch and having some difficulty figuring out what to brew. Hoping to make something without another trips to the LHBS or mail order. Here is what I have on hand. What would you make and why? I do 2.5 gallon batches so looking for a grain bill around 4.5 lbs. Yeasts...

Has anyone done this and can you recommend a beer that works? I could not find any in the big bottle harvesting thread. https://www.homebrewtalk.com/showthread.php?t=262713