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I transferred a beer brewed with yeast bay funktown pale ale (Conan yeast and Brett trois) into a keg to dry hop. Since brett likes pressure I decided to add 2oz of corn sugar when kegging 5 gallons. How long should it take for the yeast/brett to eat the 2oz at 68. Degrees? I will finish...

I was thinking about buying a pressure canner for canning wort. Are there any models that could be used for both pressure cooking and pressure canning? It seams like the size of the 23qt models may be too large to use for pressure cooking.

I'm brewing an IPA this weekend and wanted to check the hops and timing out. I read on the AHA board that Mitch Steele likes Centennial and Motueka together or with Nelson Sauvin as well. I have 2.5oz of Motueka and about 8oz of Centennial as well as some Citra, Zynthos, 7Cs and Pacifica hops...

Process question. I just got comments back from a beer competition (Malt Madness) and my main flaw appeared to be lack of malt flavor/aroma. The beer was a Belgian Specialty Ale - "Cranberry Tart Saison." A strong saison aged made with America Farmhouse aged with Brett and Lacto on...

Not sure if this is the right forum. Has anyone here lived in the Albuquerque Area? Reviews of the town on the internet appear to be pretty poor are they accurate? The biggest concern I have appears to be the schools, I have a daughter in Kindergarten and a 3 year old son. Are there...

I have a saison I made using American Farmhouse which I then pitched a slurry of Roselaire from a batch and white labs Brett C and Brett L from another batch. The original saison had sone funk and was strong at around 8.5%. After I pitched the other slurries the funk appears gone. Will it...

I submitted my first beer to a competition and scored a 27, which apparently is "good.". Is it? The beer was a black IPA in the specialty category.

I am making a mild with the wyeast special release Belgian stout which is suppose to give off spruce/pine esters. Of EKG, willemette, and Styrian Goldings what would you use? I was going to just do a bittering charge of 18 IBUs for an OG of 1.036. I am leaning to using the Styrian Goldings.

After recently having some Victory Yakima Glory and stone sublimely self-righteous ale, I've decided to make an american dark ale (black dipa, etc.) I'm not sure on the hops to use. I've got a mix of hops around. In addition to those used in the recipe, I have 4 oz each of Northern Brewer...

This is for a 6 gallon batch with 75% Efficiency: 73% 7 0 American Two-row Pale info 37 1 ~ 10% 1 0 Rye, Flaked info 36 2 ~ 6% 0 10 Chocolate Rye Malt info 31 250 ~ 5% 0 8 Caramel/Crystal Malt - 40L info 34 40 ~ 4% 0 6 Caramel/Crystal Malt -120L info 33 120 ~ 1% 0 2 Black...

I am new to kegging my beer and have two issues. The first one is that nothing but a trickle is coming out of one keg. I sanitized it and was able to transfer the star San out of it and into another keg through the faucet fine. Transferred beer into the keg and presurized it and now nothing...

Has anyone had any experience with using cranberries in a sour beer? There is a recipe in Radical Brewing where a wheat beer is aged on cranberries and a Lambic blend.

I misread the recipe in the recent BYO on Saisons and only bought the Sterling. I thought I had added the Hallertauer to my basket, but must not have. The recipe called for Halltauer and Sterling Hops. Grain bill: Mainly Pilsner with a little Flaked Wheat The recipe called for...

This weekend I will be transferring a rye saison(1.050 OG) that was fermented with American Farmhouse (WLP670). Originally it was to be a Sorachi Ace Beer but the LHBS only had Nelson Sauvin Hops, so I replaced the Sorachi with them and the grape and funk so far taste pretty good together...

I just found an old brewers best IPA kit from 2009. It has 2 3.3lb unhopped LME cans, 1lb of crystal 60, a half pound of victory malt, and 3 oz. of vacuum sealed cascade. None of it has been refrigerated, but it has been stored in a cool basement. Is any of it still useable? I've been BIAB...

I've had both Brooklyn's Sorachi Ace and Flying Fish's Exit 6. My wife was a big fan of the Exit 6, so I would like to try to make something similar. Planning on using the WLP670 American Farmhouse if I can find it, otherwise Wyeast 3711. For the sugar was planning on making my own candi...

As my first all grain I did a no boil berliner weiss. Do to my being sparge happy I ended up with 6 gallons of 1.025 wort in my Carboy after pitching a starter from sour dough I was planning on pitching the yeast tomorrow. Should I add sugar then to get the gravity up to the equivalent of 1.030?

Would using a cup of sourdough starter instead of pitching lacto work in a lower gravity beer, pitch it a day or so before pitching an ale yeast? Or might it be better suited to use in a kvass of sorts?