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I've had a beer I fermented with saccharomyces and fermented with brett in secondary. I bottled the beer about a month ago, and I still haven't seen any CO2 increase. Completely flat beer. I added priming sugar slightly on the low side: about 2 vols, because it's a stout and because I wanted to...

I'm attempting my first sour: a kettle soured gose. Consequently, I'm asking every question I can think of on this forum to make sure I don't mess it up. I pitched lacto about 24 hours ago, and I haven't seen any drop in pH on my (new) pH meter. It's still 4.6, where it was when I pitched...

I'm kettle souring a gose, but I don't want DMS. If I plan on boiling after the kettle sour, will I get DMS if I don't boil or reach a sufficiently temperature after mashing but before kettle souring?

I'm going to try to make a kettle soured, no boil gose. Basically, I'm going to sour the wort with a big lacto starter, then I'm going to raise the temperature to about 160F for 30 minutes in order to pasteurize and to add hops. Two questions: 1. How much water do I need to collect for a...

I made a large (~1.5 liter) starter with a 300 ml slurry of Imperial Organics A20 "Citrus," which I think is the same strain as WLP 644. The slurry had been in the freezer since early June. I harvested it according to Woodland Brewing's sticky at the top of this thread. (This was my first time...

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Say I wanted to use a moderate amount of flaked oats (~12 oz. or so in a low gravity beer), but I didn't want a lot of haze. How would I do this? Would a beta glucan rest at a low temperature (Palmer describes this in HTB) do the trick, or would I be stuck with some haze no matter what I do?

Is Wyeast 1318 really the Boddingtons strain? If so, why is it called London Ale III? Boddingtons is a Manchester brewery. I advise a temporary cessation of hazy IPA production until we get to the bottom of this.

Le saison petit a la francaise. Hon hon hon. In all seriousness, I'm thinking of brewing this next. Would appreciate feedback. Target OG: 1.040 Target FG: low Target IBUs: ~23ish Batch size: 5.5 gallons (all trub gets dumped into primary!) Boil length: 60 minutes 5 lbs., 9 oz...

Has it ever happened to you? I stored a slurry of hops, yeast, and beer in my fridge. It's been around a month now since I harvested it. I let it sit in the fridge in a mason jar with the lid somewhat loose for a few days. Then I tightened the lid when I assumed the off-gassing was done. When...

Seems like a lot of the kids are doing it these days. For those who do this, or other strategies aiming at getting that fabled "biotransformation," how do you do it? Do you use a hop bag? Do you just leave the first set of dry hops in for the entire fermentation? Transfer to secondary after...

I added biofine clear to a beer today. I've used it before, but I'm not sure if I've gotten great results. Part of the problem, I think, is that I've just dropped it in. I haven't done anything to mix it. So this time, I swirled my fermenter a little. But now I'm worried that I might have...

Would Huell Melon, Mosaic, and Ekuanot pair well in an IPA? Asking for a friend.

When I BIAB, I lift the grain bag, let it drain for a bit, then dunk the bag in the sparge water. Because I sparge, I don't do a mashout, which I thought of as beside the point since I sparge at mashout temperatures. While I sparge, the first runnings of my wort sit in the kettle at my mash...

Planning my next beer. I've been using slurry cultured from Imperial Organics' version of the California Common yeast strain, so I've been trying classic lager styles to see how they turn out. I can't lager, so I wanted to see how these work with the hybrid yeast at low temperatures in the 50s...

Yesterday, I brewed a slightly modified version of Biermuncher's Cream of Three Crops, intending to reach a target OG of about 1.040 for 5.5 gallons. Instead, I ended up with 5.8 gallons of 1.044 wort. Prior to adding top-off water, I had 5.1 gallons and a gravity of 1.050! This is, like, 88%...

So I'm making a cream ale. I plug my tap water into Bru'n water, and I set my desired profile, and what do I find? That I'm going to be using mostly distilled water to lower the mineral profile, adding back in some things for balance. Buying distilled water is a pain in the butt for me, since...

I'm thinking about buying a stir plate. I want the one that will be least expensive to me in the long term while also able to properly aerate 2 liters of starter in an Erlenmeyer flask. Any advice?

So it's possible to krausen with boiled DME. Is it possible to add hops to said krausening solution to increase the bitterness of the beer that's being krausened? For instance, say I'm priming 5.2 gallons of fermented beer with 5.9 ounces of DME. Say I dissolve that DME in 4.5 cups of water...

I've been looking into clarity issues with some of my beers. One possibility is that I'm not getting a strong enough boil at the start for a really vigorous hot break. I'm doing a full boil over my (powerful) gas burner on a stove. Back when I was doing partial boils, I had no clarity issues. I...