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So I don't really know where to post this because I feel like it can potentially cover a wide array of topics, so General felt better. The thing is I love big bold stouts, sometimes pastry, sometimes not pastry, these beers I make start at an OG of at least 1.130 so they can finish from 1.045...

I just opened a vial of Brett Trois Vrai from White Labs to make a starter for a brew I will make in a few weeks (when the brett is ready I will brew), the liquid was a bit dark in colour and when I opened it, it smelled really acetic, I expect it to be not acetic when I pitch only the slurry...

Just bottled one of my sour saison, made with saison yeast, brett and lambic dregs I use plastic buckets for the moment so I flipped the lid to clean it and saw the rubber seal completely destroyed and weird looking, my guess is that the heat (+30°C this week) plus the acidity in the ambient...

Hello, I've been pretty active here but never got to introduce myself, so I think it's time I'm a brewer from Spain and my user name is the name I use to label my beers and meads but it's just a home brewery by now as here in Spain laws are pretty hard when it comes to selling homebrews...

Last week I made an spontaneous ferm beer, after around 5 days fermenting quite violently (it blew off 3 times) I just checked the actual gravity and it just attenuated 15% of the sugars present in the wort I mashed at 70°C and added a spoon of flour to the boil to avoid a turbid mash, the wort...