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Hi all, I have a broken beer in need of a little creative problem solving. Last weekend, I brewed what was intended to be a Berliner Weiss. My souring method is generally to brew the following recipe, then leave it to sour on WYeast 5335: 4# Pale Wheat 3# German Pils 1# Acid malt. I leave...

So I bought this summer's release of Bootleg Biology's Sour Weapon L, but I'm not sure what to make with it. I'm doing a summer of sours, and I've already brewed a Flanders Red on Roselare Blend, a double batch of lacto soured rye saison that I'll split half onto mulberries and half onto...

So, I know putting a lid on your kettle is a big no-no. My understanding is that this is mostly because a covered kettle can inflate the temperature of the wort above boiling temperature, causing your sugars to caramelize at the bottom of the pot. In my case, I'm a stovetop brewer using an...

Apparently this is how I showed up for work this morning. Funny thing is it took me two hours to notice.

Hey, look at this cool bomber rack! My brother-in-law made it for my birthday using reclaimed vintage wood from an old shed on his property. The emblem is my "brewery" logo. I call my stuff Bungalow Brewing, so it's a picture of a house. Also, if you turn it on its side, it's E.D. for East...

Hi folks, I'm currently fermenting my first Flanders Red. I brewed 4 gallons with no hops, pitched Roselare blend and left it at ~75 ambient for the lacto to do its thing. Tried it yesterday and the sourness is there, so my next step is to brew a gallon of pale wort with an ounce of EKG and add...

The missus and I are headed to Vancouver and Victoria for a week and change. What breweries should we hit? Which ones should we skip? I know literally nothing about the brewing scene there. All suggestions appreciated.

Thinking of making an Aussie as my 2017 lawnmower beer. I've never had one, but it sounds super-refreshing. Anybody have experience or a good recipe? I'm working off the NB kit recipe as a starting point. Any thoughts or advice, no matter how general, would be appreciated...

Apparently this is the first week that New Belgium has had distribution in Maine. I've never actually had it. What should I try?

I've been brewing for like a year and a half now, and I just had one of those "wait, have I been doing this wrong all along?" questions. After I siphon into my bottling bucket, am I supposed to put a lid on it while I bottle, in order to prevent risk of oxidation and infection? I've been...

If you ever start feeling bad about your brewing or fermentation practices, comfort yourself with the knowledge that you're a much better brewer than George Washington. Also, I hereby coin the abbreviation TADBOIHAHB: Toss A Dirty Blanket Over It & Have A HomeBrew.

A coworker of mine is getting married (having a very small wedding) and I've offered to make them a couple cases of beer for their reception. Their favorite beers are Foundation Wanderlust and Oxbow Farmhouse, so I've come up with this loose recipe. Any feedback would be appreciated. 5...

Hi all, I've been brewing beer for a while, and I've decided to try my hand at a mead. I know two local beekeepers, each of whom have agreed to give me 10ish pounds of their own honey. One will have it for me in April, the other in August. So I'm considering doing two different table-strength...

... but last fall, a friend gave me 5 pounds of concord grapes. I knew I wanted to put them into a beer, but I couldn't decide whether I wanted to put them in something with a fairly robust malt bill like a bier de garde where the malt would balance the acidity and tannins, or choose something...

I was making a dry stout on WY1084 and I've fallen victim to the 1.020 stall curse. I'm pretty sure the problem was that I overshot my mash temp; I'd been shooting for 147, but ended up at 154. To make matters worse, I also undershot my initial gravity by four points. I was aiming for a really...

I've had beers with Fuggles hops in them before, but yesterday was my first time using them in a brew. I was making a dry stout with an ounce of EKG at 75 and a half ounce each of Fuggles at 30 and 15. When I opened up the Fuggles, they had a... well... unexpected smell. Most of the hops I've...

Crazy question: a friend's mom was cleaning out her basement and found two full wooden barrels of "indeterminate age and origin" full of cider. My friend suspects they are at least 35 years old. The barrels have not been tapped, and are airtight. She would like to know: a) are they safe to...

So yeah, it took me nine months of brewing to do it, but I got my first bomb. It was an experimental ginger beer batch. When I went back and looked at my numbers, I had miscalculated the priming sugar and primed to 4.2 volumes. Oops! Naturally, it went off at 1:30 am directly under the...

Okay, so I'm doing my first sour starter. (I tried to do a Berliner Weisse without a starter over the winter, but it was a hot mess. Don't ask.) Anyway, I pitched a starter ~48 hours ago, one packet of WY5335 into 2L of water with 200g Breiss Pilsen DME. It's been at ~80-85 since. I gave it a...

My wife and I are going to the U.P. of Michigan for a week-long camping trip with friends. Naturally, I'd like to bring some homebrew to share. However, coming from Maine, we have to go through Canada to get to the U.P. So... has anybody had experience trying to cross the border with homebrew in...