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Has anyone bought a wooden barrel and lined it with pine pitch to use as a serving keg at parties? I’m thinking of starting with a small one to test it out. My plan is to lager my beer out like usual , krausen in the barrel and then seal it up for a few weeks to carb and get clear again before...

when you make a lacto starter does it multiply as fast as yeast and settle out pretty quick ? Or does is stay in suspension pretty much indefinitely. Reason I ask is a just made the worlds largest lacto starter with my Gose. I put 60 Swanson’s lacto tablets ( emptied ) into my boil kettle at 100...

so there i was , brewing a Gose. This will be quick , even quicker than I anticipated due to my short sightedness . My wort was 1.036 . I was pretty happy as this was made from raw wheat from the family farm. Was going to boil 30 min to get to 1.042 . I was mistaken . Temp got to 196 and the...

so I’m going to brew my first sour as a Gose , I’ve read the Fal Allen book and want to make something more traditional. My plan is to use 50/50 raw wheat/pils malt 10 gallon batch 1.040 OG Boil 15 min , add 2oz Indian coriander, cool to 110 and transfer to fermentors, pre acidity to...

I just want to say customer service at Grogtag is excellent , I’ve ordered several times and never had an issue until recently. I went to bottle and realized they only sent me 50 caps instead of the 100 I ordered . I sent them an email and not only did they send me the 50 I was missing but send...

so I’m planning on doing a Gose this next week that I’m off and have a bunch of red wheat from the family farm , I can’t seem to get it crushed and my blender isn’t doing it. How big of an efficiency hit would I take to use it whole and just give it a 90min mash ? Anyone here use in crushed raw...

I’m a simple man , and a simple brewer. I have temp control but don’t brew enough to make good use of a PH meter but I would like to make a Gose next. What I would like to know is the approximate amount of lactic acid to bring wort down to 4.2 ish PH range for a kettle sour from the average...

can anyone here recommend me a couple good books on brewing lager .i am only going to brew lager only this year so I need to build up my knowledge base.

So I’ve been experimenting with wild yeast ( brett ) since my 3rd brew and want to get into doing sours . Doing a Berliner Weiss has seemed a bit daunting as I don’t want to mess kettle sours and don’t want to wait 6 months to get a proper mixed fermentation going. It’s my understanding that Sac...

I plan on doing a low gravity cherry farmhouse ale fermented with 100 percent Brett b . I have the Brett , I have the grain. Going to be approximately 15 pounds of grain for a 11 gallon batch. Now here’s the dilemma, I have east Kent Goldings , but plan on doing a secondary with king...

so this is a recipe I’ve been working on , its a pre Prohibition cream ale using saaz hops instead of nuggets. I’m still working on it but figured I’d post it up, I’m pretty sure I’m done tweaking it for a while. I’m using a water profile I built on brewing water using my local tap water as a...

Post your mistakes from brew day that have gone on to change your brewing / recipe for the better ! Last brew day I was drunk and put my saaz additions into my cream ale at 30 and 15 vs the normal 15 and 5. It bumped the bitterness up on the recipe I’ve been working on all year to perfect...

While I’m on this site I always have pops ups coming out of no where non stop . Anyone else have this issue ?

2 weeks ago I brewed a cream ale starting gravity 1.051 and today I checked it and it’s at 1.002. Tasted good. But way too attenuated . I mashed at 149 and used 20 percent flaked corn and used 2 packets of WLP029 per carboy . Fermented at 64 until Krausen dropped and then raised to 70 to let it...

So , my local Home brew store ordered me some G01 Stephon yeast about a month ago and I brewed with it about 25 days ago. Has to be one of the best Hefeweizens that I’ve ever tasted . If you like Hefeweizen definitely give this yeast a try. I used 70 percent red wheat , 30 percent Pilsner...

So i didn’t do my homework and ended up without the required materials to make blow off tubes on my Hefeweizen. I brewed it 2 days ago and it has been spewing out from under the foil into my fermentation chamber. Not a big deal as it’s contained and it’s fermenting well. I’d like to add an...

So I was looking at jesterking’s Snorkal beer and wanted to brew something similar but instead of smoked salt use truffle salt. The plan 50 percent winter wheat 50 percent Belgian 2 row east Kent Goldings for bitterness dried chanterelle mushrooms in whirlpool along with alba truffle...

I have my kolsch in the fermentation keezer and it tastes great , I added gelatin on Friday and now have bubbles on top, it’s at 32 degrees. Is this an infection or floating gelitan trapping co2 ? Here’s a pic

Just bottled a 5 gallon batch of Saison, I poured the sugar water into the keg and racked onto it, i remember I poured the first bit into a cup to get rid of any residual sanitizer in the line of my bottling gun and it was sweet. Not thinking I proceeded to bottle a whole batch. is there any...

I brewed a Saison 12 days ago and my final gravity has been at 1.000 for about 6 days now and the beer is cleaning up the off flavors as we speak . I’d like to brew again but don’t want to mess up the beer I just made . I’ve got it set at 84 degrees right now in my chamber and it’s only 65 in...