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So just bottled my most recent old bruin last week. Taste test was amazing but thin in body. Now admittedly this was uncarbonated and room temp. After bottling and carbing, should I expect this to change any? or am I just kinda outta luck? And if outta luck would using lactose work to up the...

So here is the question/idea. Since I've heard that plastic buckets are more O2 permiable than glass, and I have personally used almost exclusivly glass carboys, I was planning on brewing up something like Joppenbeir or Mumme i.e. a a beer that takes a pellice to the next level. Where I get a...

Anybody willing to send me an itty bitty baby? I'd be willing to cover a reasonable amt for postage...

Ok question, I am planning on brewing a "Sour Saison / Aged Pale Ale" in about two weeks and plan on using ECY02 plus dregs from 3 different beers. Now my question is what dregs has everyone had good success with or would recommend highly? I have alot of local availability so unless its a...

Does anybody have plans or pics they care to share of a DIY in-Line Trub Filter? I have a Three Tier System and could hook it up either pre or post Counter Flow chiller.. Pre would prevent possibility of clogging the chiller, but not remove cold break material and need to be temp safe for...

Ok here is my question, say I brew up a 5 gallon batch of my favorite home brew, I add a pack of Wyeast (as designed for 5gal pitch), and then 24-48hr later I add a fresh 5gal of appropriate temperature wort to the fermenting beer. Will this be an under pitched 10Gal, or is there enough growth...

Does anyone know where to get glass carboys in a size in between 6.5G and 14G? More specifically something in the 10G range? I am planning on setting up a Solera for making a blended Wild ale. I don't want to use plastic because of how long the beer will be in there, and Stainless doesn't let...

I am about to attempt to culture yeast out of a couple of bottles of beer. I would like to streak plates and work from there. I have never done this before and would be interested in any thoughts and experience out there. Also just to make it even harder on me I am going to be attempting to...

I was wondering if anyone else has tried using a Kombucha SCOBY as a method for acidification of a sour beer?I have an overly complicated psuedopseudoLambic going right now where I used a 3-9day exposure to the SCOBY. It seems to have worked but I would be interested in hearing some thoughts on...