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My little guy. Perfect for apartment or condo living!

Thanks for the reply. The batch started fermenting October 17th and Brett added to primary on the 24th so it’s still pretty young. I kinda thought he might be just trying to get me to buy more stuff, and based on your response I’m leaning towards my gut instinct. Appreciate the link as well.

Hello! This is my first attempt at a sour! I made a wild fermented organic cider and pitched the dregs of a Brett B. Saison from blackberry farms in TN on Oct. 24th. It has formed a pellicle and tastes amazing! I was talking to my LHBS owner and he suggested I “re-yeast” at bottling. Should I...

On Monday (3 days ago) I made a 2 liter, 1.045 starter and pitched the dregs from “Changling” Dark Sour Ale from Boulevard in Kansas City. It’s a lacto and Brett blend (don’t know if they pitch any priming yeast or not). So far I see some activity, no Krausen but when I agitate the one gallon...

Could I technically make a starter and toss in my sage or another wild grown item to propagate enough for a 5 gallon batch? If so how much sage would be a good starting point?

So... this past weekend I made a cider with some local organic apple juice (no sorbates to kill yeast). Then I got the brilliant idea to add my fresh sage from my garden to the secondary today (without sanitizing). Well it’s begun another light secondary fermentation (little bubbles along the...

Hey all just trying to decide on TWO style to make for my local AHA rally in Memphis and looking for opinions!! Also anyone who is interested in coming please reach out we will have lots of FREE WORT left over! Options are: 1) NEIPA- 2 row flaked oats/barley —>w/citra, el dorado, Amarillo...

Do I train the highest ones or the healthiest ones? I live in Memphis and am having trouble balancing my water to make these guys happy

Hello all! I have attached a photo of my centennial hop plant which has recently started spouting new shoots at every leaf. I went on vacation and found some caterpillars when I got back which makes me think this has something to do with that... My question is WHAT DO I DO? Is this normal? Do...

I live in Tennessee

Hey there y’all! I have been brewing for the last year and now feel comfortable enough with 2-3 recipes that I want to submit some for judging. Can anyone direct me to a website or a way to find some regional competitions to get into!?

Does it matter that the beer is already carbonated?

I kegged a 5 gallon Pale Ale Thursday and started carbonating it Friday at noon. Tasted it last night and it was super muddy/hazy. I fudged up and didn’t cold crash in the secondary, before I transferred to my keg. It tastes great just doesn’t look the way I want it to. My question is... can I...

My homebrew club had our big brew day this Saturday and we had some leftover wort and I took 5 gallons home. This morning I got out my sealed carboy to get ready to use it this afternoon, and to my surprise there was a small Krausen on top!? I’m sure it probably came from some sloppy...

Thanks for the reply! This is exactly what I needed to hear.

This is just our BIG brew day sponsored by AHA. As far as I know there are no sanctions on what you can or can’t brew with. I probably should clarify

Yes it’s a club event

For our Big Brew Day our wort is 1.060 all 2-row base malt. If I want to beef up my wort with more grains should I do a separate mash? Or can I just crush my extra grains ahead of time and steep them in the wort as I would normally for 30 min below 170 degrees Fahrenheit? I’m just wondering if...

This Saturday is my HBC big brew day and I reached out to Boulevard Brewing Company for their Tank 7 recipe (which they gave me) so that I may brew it. The recipe gives the hop estimations in IBU at flameout as 6.3 IBU (cascade) and 8.3 IBU (Amarillo). Can anyone help me with what this would...

I’ll come back bigger and better. Who knows maybe I’ll be able to upgrade some equipment if the settlement goes favorably