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Been out of the brewing loop for a couple years and am needing some help. I have a 5 gallon batch of a golden sour brewed June of 2020 and a RBGC clone brewed September of 2020! This is not a testament to my patience, just proof positive that I am spread too thin and there aren't enough hours in...

Hello old friends! I've taken quite a long hiatus for various reasons, but I won't bore you with the details. Here's the situation: I have two fermentors of a funky Rye Saison (brewed in September of '20) and a Golden Sour (brewed June of '20) and I want to finally drink them! My brother stopped...

Hey neighbors, I've got a Saison just hangin' out in primary now (been in there about 6 weeks) and it needs to get packaged soon. It's a mixed fermentation Rye Saison (65% Pilsner, 25% Rye Malt, 3% Midnight Wheat, 8% Raw Honey) with ~30 IBUs of EKG (1oz 60min 2oz 10min). I was hoping for some...

Hey neighbors, TL;DR I own and operate a successful Lawn and Landscape business locally but lately have been feeling like I'm not living up to my potential, or expectations...A bit of background - I come from a family where both parents have Masters degrees and all 4 of my siblings have...

As crazy as it sounds, Christmas is right around the corner and I can't get caught with my pants down again! My wife and I both love Belgians. I love the beers and she, waffles. After several not so subtle hints I finally thought of something she would like! lol Anyway, after doing some research...

Hey guys and gals, I'm getting tired of driving to and from my LHBS for any batch I brew and for some reason don't want to order my grainbills online. So, I would like to start stocking up on grain and buying in bulk. Lately I'm brewing a lot of sours and filling that pipeline, but quick...

I'm sorry to post another one of these threads. I read through a couple dozen threads earlier today and none of the moldy beers looked quite like this, so I have to ask: is this mold? The pictures aren't the best, but trying to get a picture through a carboy shoulder with condensation on it...

I love a good pizza just as much as anyone else. Deep dish, thin crust, square slices, normal slices, hot, cold. I love them all! But, I seem to always order the same thing: spicy sausage (links or crumbled, links are preferred), jalapeno, banana peppers, garlic, pineapple, bacon and Feta cheese...

So I just finished my keezer (re)build, bust carbed a cider, hooked it up to my EVA lines and drew off a small sample. PERFECT! However, I fear that I really s**t the bed on this one. I burst carbed it, let it chill at ~31F for a day, pulled the PRV, set it to 12 and poured a sample. It came...

I went to the homebrew store today and picked up some grain, yeast and everything needed to finish off my keezer rebuild. In my excitement to get home and keep working on my keezer I completely spaced the fact that I HAD A BRAND NEW PACKAGE OF YEAST IN THE BAG THAT I LEFT AT ROOM TEMP!! Yeast...

Is there any reason I can't use some of that red tubing to hook up my regulator to the stem of a 3 piece airlock? I'm thinking if I can get the tubing to fit over the airlock stem I could just turn the regulator on to ~1-2psi while I'm cold crashing to avoid oxidation and the dreaded starsan...

I'm (re)building my keezer and am looking for a little help/inspiration with what I should brew and have on tap to inaugurate it. I currently have 3 faucets, but might get a 4th by the time the build is finished. Pretty much all styles are welcome but I'm currently unable to Lager, as much as I...

I racked 6 gallons of cider to secondary and got lazy/busy/distracted and left my 30 liter Spiedel with about a gallon of fermented cider sitting on top of the cake, open (with new autosiphon and bottling wand in it) for about a week. When I finally remembered about it I ran to check on it only...

Hey guys and gals, I've been holding out for a second hand stir plate for some time now but I'm not the only one and the ones that do come up for sale are gone quick. With my birthday being in ~2 weeks I think I'm going to take advantage of the situation and finally buy a piece of NEW brewing...

Hey guys and gals, I fear my Inkbird itc-308 is starting to slip. Does anyone on here know how to recalibrate or verify that it is out of whack? It's just not acting normal. I've got it hooked up to a funky Rye Saison right now. The airlock is rockin', full krausen after 24 hours and it's temp...

Hello all, I'm currently watching a batch of dark saison 'simmer' because I F'd up my volume calculations. I know I'll miss a few gravity points, but can I add some distilled water to the kettle so I can get the boil goin' and hit my post-boil volume numbers without much damage? thanks again...

I got a batch of cider going on August 10th. It was throwing a lot of sulphur throughout primary and I didn't act fast enough to try 'splash racking' and didn't know about adding nutrients during fermentation. I just racked it to secondary about 3 days ago and the smell was faint but still...

I've been planning a recipe for a while and I'm pretty excited about it. So excited, in fact, that I'm going to take the leap and enter it into my first competition(s) assuming everything turns out as planned. Recipe is as follows: Name: Midnight Brewm Rye'd Type: All Grain Yeast: The Mad...

My first batch of sour dropped to 1.002 in like 2 weeks and my second batch (when I transferred to secondary after 9 days) was at 1.009 but is actively fermenting again so I can only imagine it will hit 1.002 or below in the next few days. First batch was mashed at 154F for 75 minutes, no mash...

I'm really considering calling in sick tomorrow so I can finally brew a dark, funky Rye Saison with honey that I've been planning for weeks. I work 6-7 days a week and I really need a mental break. Not to mention my boss is a total dick (I'm self employed lol)! I have the grain/hops, my starter...