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So I have an IPA, 5 gallons, that started at 1.065. I pitched recovered other half yeast and it had good fermentation but then it suddenly stopped. I gave it a week with no change then pitched one packet of dry yeast to help it finish but after 2 days still nothing. This grist was 30% flaked...

So I am taking a second crack at brewing a sour beer with lacto. First time was the a gose when I had no idea what i was doing and left it exposed to oxygen and it ended up tasting like bile. This time to sour the beer, I put it back into a carboy that has been purged with co2 and pitched my...

So recently switched my brewing system from a 40 quart steam kettle to a keggle and propane burner set up. I have done about 5 batches on the new system but I have been trouble hitting my numbers because I keep ending up with 1 -1.5 extra gallons. I am using the mash tool in beetsmith to...

So I am working on a simple cooler and Keggle system and I was having some difficulty on my first winter brew season. The other day, during the blizzard I was attempting to do a batch but about halfway through it seemed like the propane tank had gotten too cold and I had to shake it up every 10...

So I have been recovery yeast from cans of beer that I enjoy and are of a similar style of the beer that I want to make. This process involves me doing a .5, 1, 1.5, and two or three 2 liter starters before I end up with around 600 billion that i split into jars and use for a batch. My...

So I am trying to break into the milkshake IPA style, and I am also blessed with being the son of a pastry chef. I am thinking about trying to condition my beers on some of his fillings. My question is, most of his fillings involve dairy products and I was wondering if there is any downside...

So i got an idea of putting in a spigot about halfway up my glass carboy for the purpose of tasting and checking gravity on beers that need to age for a while since i am expanding into imperial stouts and brett beers. Other than potentially breaking the carboy, could anyone think of any...

So i was thinking about starting to do some more frequent brett brews and that means getting some dedicated hoses, siphons, buckets, kegs, etc. I was wondering how you guys stored this equipment when you aren't using it. Right now I have a 4'x4' closet with shelves to store everything and was...

So I have begun recovering yeast from my favorite beers when trying to make one in a similar style and so far it has been turning out very well. The only problem that I am having is that it's very hard to estimate how many yeast cells that I have because I don't have the number that I...

So I just kegged aND tapped a new England ipa and after tasting it I have this odd almost raw hop taste, feels like I am drinking actual hops. I was wondering during if any of you have any idea where I could have gone wrong. My theory is that I may have over dry hopped, I did 3 oz Waimea and 3...

So i have been doing an excessive amount of reading about the Milkshake series that are from Tired Hands and Omnipollo and am now trying to clone the recipe. In an article that i read, they said that they use pureed green apples in order to extract pectins to give it some geletin and give it...

So I just got a 4.5 cubic foot igloo mini fridge to turn into a kegerator. I let it chill down to make sure it works and then I began to move the ice tray. This fridge has an exposed line on the inside of the fridge from the bottom ledge to the ice tray. When I went to move the ice tray down I...

Well the title says alot of it and I really couldn't be more confused. So two days ago I did a double brew in one day. I was still working on the yeast starters so the wort sat in my fermentation chamber overnight until the yeast is ready. Last night I pitched the first one and then got started...

So I am a huge fan of the northeast style IPAs and have been brewing a few of them with some good results. I just had the pleasure of tasting Juice Machine from Treehouse brewing and fell immediately in love with the mouthfeel of this beer. It was creamy, juicy, and have heard it described as...