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So SWMBO is going away tomorrow and i have a chance to brew. I've been eyeing up a 100% brett IPA with a cool hop bill using WLP 644. Anyway, the issue i'm coming up against is I could brew either Saturday afternoon in to the evening or Sunday morning and i'm not sure my 644 starter will be...

I managed to pick up some ECY02 awhile back (manufacture date late July 2012) which I pitched in to a Flanders brown this past Sunday. I was a tad concerned with the OG being high (I messed up the partial mash and added a little more dme). As of tonight I haven't seen any activity in the carboy...

Anyone ever try soaking oak cubes in these german wines? Probably the easiest styles for me to swipe from SWMBO in the summer months. Any thoughts? Probably would use them for a Pale Sour/Lambic sort of thing. sorry if this is the wrong forum.

What's the consensus on keeping a sour starter from dregs alive? I recently bought a house and am looking forward to having a place to let a sour go for a few years, but money is tight and it might be 3-4 weeks before i can have a good brew day. In the mean time, i have several sour ales i was...

I knew it would happened once i tried my hand at a sour ale. October 4, 2011 i took 6 750 mls of a belgian dark strong that finished a little sweet and split it in to two 1 gallon growlers, split a packet of Roselare Blend and let it go. Awhile latter i added Jolly Pumpkin dregs to one and...

I've gone through 2 5lbs co2 canisters over 2 kegs of beer. My setup is really small. I have one keg and one canister. When the keg isn't in use, I leave the regulator on, close the valve, and let it sit. Somehow this drains the canister! I went to keg a Belgian wit tonight and I found out I was...

I found lost abbeys deliverance at my go to bottle shop for around half the cost I would expect it to be. I snagged two of them and picked up an expensive riesling for the SWMBO. I spent the rest of my day assuring myself splurging was fine, I coupe afford it, all that only to get home and drop...

Got a ris in the secondary aging on bourbon oak cubes. I noticed that I still got a lot of yeast to flocculate out after transferring to the secondary. I had a massive yeast cake on the bottom of the primary. Should I be concerned about bulk aging for three plus months on a yeast cake? Also...

Hey all. Tried my hand at edworts Apfeil wein receipe. followed the recipe pretty closely. The biggest deviation in the recipe was the use of local, natural granny smith cider, unpreserved, instead of bottled apple juice. I added the pectic enzyme to kill remnant wild yeasts and let it sit...

I made a Belgian dark strong that didn't quite attenuate like I wanted it to. It's got a lot of residual sweetness, a sort of candies Apple flavor that's fairly dominating in the flavor. It dawned on me I could try and sour this beer by taking it out of the bottles(its been conditioning for a...

So last sunday i made my first 5 gallon batch of apfelwein. It seemed stuck, so i pitched another packet of red star montrachet. At the suggestion of my LHBS, i pitched half a teaspoon of LD Carlson yeat nutrient with the new yeast packet. I waited another day or so and there was definitely...

Trying my hand at edworts apfelwein recipe. Bought 5 gallons of fresh unpasteurized local cider, added dextrose, leftover enzyme, qnd potassium metabisulphite and put it in a sanitary 5 gallon carboy. Waited 24 hours and pitched one rehydrated pack of montrachet yeast. Didn't shake or aerate. 24...

I have a standard 5 gallon firestone keg yet no way to chill it outside of the temperature in my uncooled/unheated stairway landing. Currently have no fridge space but i might get a small fridge soon. In the meantime, is there any way to get a beer carbed up with ambient temperatures and a 5lb...

I'm getting married this Sunday and we are honeymooning in New Orleans next week. Anyone know any good craft brew spots/breweries to check out?

I'm a huge fan of sours and would love to start brewing sours, mostly for the appreciation of the style, but also because sours are expensive. Current living conditions have me in an apartment with limited space and brewing partial mashes. Big life changes are happening (getting married this...

I split my Belgian Golden Strong from the secondary into 12 750ml bottles and put the rest (about 2.5 gallons i'm guessing) in to my corny keg. I added 4.5 oz of priming sugar and 1 gram of champagne yeast in to the bottling bucket and filled the bottles then the keg, topping the keg off with...

Have a belgian golden strong ale i'm about to transfer to the secondary. I'm trying to get something similar (probably not dead on) to The Bruery Mischief beer. I know it's dry hopped, but i'm wondering what hop variety would be closest to Mischief. I think Citra would be interesting, but I want...

SWMBO likes imperial stouts in the winter. I bought two of the great divide yeti series last winter and put them in the fridge, excited to share them. We never got around to having them so they've been in our fridge since sometime last winter. Are they drinkable? I was thinking about pulling...

Brewed a strong golden mini mash last night. managed to get it in the carboy without power going out from Irene. I used a copper immersion chiller to cool the wort. After 25-30 minutes, the wort was only down to 78 degrees. It was dropping very slowly at that point, making me think my "cold"...

So i went for the whole presentation with my BDS and tried to bottle using Belgian bottles corked and caged. I had some leftover from my commercial beer drinking and use a mix of 750ml and 375ml to bottle the beer. I wound up short and had to use some standard cap bottles to finish the job...