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Hi all, I'm making a foreign export stout soon. My plan is to sour mash 5% of the base grist in order to lower my mash ph to 5.2-5.3. I'm wondering if anyone knows of a calculator or equation that will help me figure out how much a specific volume of sour mash (at a specific ph, let's say 3.8-4)...

Hey guys, I'm going to be making my second attempt at a sour mashed Kentucky Common in a couple days and am trying to go about things a bit more scientifically this time. Last time I brewed one I did a whole mash sour mash for 36 hours and ended up with a pleasant sourness, but a body that...

Hey guys, I'm going to be making my second attempt at a sour mashed Kentucky Common in a couple days and am trying to go about things a bit more scientifically this time. Last time I brewed one I did a whole mash sour mash for 36 hours and ended up with a pleasant sourness, but a body that...

Hi folks, so I've been homebrewing for a number of years now, but have never been inspired to make an ipa until recently (I'm much more of a stout, quad, sour, brett saison, sort of brewer). I really love BP's Sculpin though and in doing research into that brew I came across this question and...

Hi all. After a successful Kentucky Common attempt I am going to be brewing my first Berliner Weisse next weekend. My plan is to do a decoction mash and pitch lacto and sacc separately. This is the part I'm wondering about though. Next week I will build up both a lacto (WLP677) and sacc (Wyeast...

Hi all, Just wondering what the opinion is on doing a lacto starter (using WLP677, not grains) in apple juice vs using a normal DME + nutrient starter. I've heard that apple juice can give the lacto a better ph environment and simple sugars for it to munch on. thoughts?

Hi all, I don't know if anyone actually knows the answer to that question or not (though I know that Chad does come on HBT sometimes). I was able to procure some Crooked Stave Yeast (CSY001 I think?) and have built up a pretty reasonable sized starter over the course of 3 weeks. I'm planning on...

Hi all, I'm planning on making a graff (cider/beer hybrid) that uses an oatmeal stout as the beer base. I have two different recipes that I've been developing, and am interested in some feedback about the two. They are both based on the idea of brewing a 3 gallon batch of beer and then mixing it...

Hi all, I'm planning on making a graff (cider/beer hybrid) that uses an oatmeal stout as the beer base. I have two different recipes that I've been developing, and am interested in some feedback about the two. They are both based on the idea of brewing a 3 gallon batch of beer and then mixing it...

Hi all, I am going to be making a Russian Imperial Stout in which I'll be taking a gallon or so of first runnings, adding a bit of turbinado sugar, and boiling it down to around a pint. I've used this method before (both with and without extra sugar) in order to impart more rich caramel...

Hi all, I'll be making 3 gallons of all-grain Belgian Dark Strong (similar to a Rochefort or Westvleteren) this weekend (1.090 OG) and am planning on using the same yeast (Wyeast 1762) to bottle with, after aging a bit. I'm planning on washing the yeast after primary and then keeping it in a...

Hi all, I'll be making a Belgian Dark Strong (something like a Rochefort or Westvleteren) this weekend (1.090 OG) and am planning on using the same yeast (Wyeast 1762) to bottle with, after aging a bit. I'm planning on washing the yeast after primary and then keeping it in a starter until I need...

Hi all, I'm looking to get a mini fridge to use as a fermentation chamber for both lagering and making saisons etc. I live in a small apartment so don't have room to build a wooden chamber like the ones I've seen plans for, and would really just like to get a mini fridge big enough to fit one...

Hi all, please find my first attempt at a Belgian IPA recipe. All style arguments aside what I am looking to make something between a Belgian Pale and Golden Strong with a strong American hop presence. I've really enjoyed the Dominus Vobiscum Lupulus, and that is pretty much what I am aiming...

Hi all, Just wondering if folks make a starter with Roeslare when using it for a Flanders Red or Oud Bruin.

Hi all, I'm hoping to find a good recipe for an alcoholic ginger beer somewhere between Left Hand's JuJu Gingerbeer and a Blenheim's or similar spicy gingerbeer. I've tried it once and I had great ginger flavor, but it was WAY too dry. Basically undrinkable without the addition of simple...

Hi all, at the end of the month I will be brewing my first sour, a Flanders Red. Please check out the recipe that I have put together (with thanks due to ryane and oldsock for their great blogs). Let me know what you think. Cheers! Recipe Specifications -------------------------- Batch Size...

Hi all, at the end of the month I will be making my first sour, a Flanders Red. Please check out the recipe below and let me know what you think. Cheers! Recipe Specifications -------------------------- Batch Size (fermenter): 5.50 gal Estimated OG: 1.063 SG Estimated Color: 15.7 SRM...

Ingredients: ------------ Amt Name 4.00 gal Water 2.00 g Diammonium Phosphate – DAP 1.00 g Fermaid K 1.00 tsp Pectic Enzyme 2.0 pkg...

A couple of months ago I tasted both Traquair House's Ale and Jacobite Ale for the first time and fell in love. They represent to me everything that a Scottish Ale should and could be. Because of that I have been working on developing a partial mash recipe that is close to the Jacobite ale...