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I brewed my first shot at a sour beer and its tasting good to go!!! Now I have got a ton of questions about bottling. 1. Is there enough active yeast in suspension still after over a year to just add priming sugar and call it a day? (This is my ideal situation) Or 2. Will I need to...

Just out of curiosity, I have brewed a batch of beer using roselaire blend in the primary fermentation as the primary blend of yeast. Its been about 5 months and I have read that this probably isnt the best method to getting a good sour beer. Non the less, this is what I did as a brewer new to...

Has any body else noticed a drastic change in efficiency between grains purchased at northern brewer vs mid west supplies? I get about a 20% difference between the two companies. Dont know if its technique or the size of the grind. Love to hear your stories.

I am trying to come up with a couple of large fermentation vessels (15 gallons or so). I am a little strapped for cash and was wondering if any body has any cheap ideas or experience making something that is food grade preferably a cylindrical design. Let me know if any one has any links or...

Just finished making a belgian tripel figured to be 5.5 gallons after boil. I hit that point and started to cool. After I hit pitching temp, I decided for the first time to siphon out the wort from the kettle (as opposed to just pouring it all in like I normally do). There was a lot of cold...

Quick post, I am making a belgian trip and was wondering when the best time is to introduce candi sugar. Ive always assumed it was during the boil but recently I have heard that you lose attenuation with that method. Also, i have heard of people using it towards the end of fermentation. Im using...

Hey everybody. This is going to be my first attempt with the style and was wondering if anybody had any input. The following is what I came up with..... 14lbs Weyermann bohemial pilsner 1lb weyermann's light munich 1/2lb rice hulls 3lbs belgian soft candi sugar- blond 2oz Czech Saaz @ 60...

I have made an all grain system with two 10 gallon cylindrical coolers and a 15 gallon brew pot. I have not mastered the equipment yet and have noticed there are a lot of variables that tend to make my beer inconsistent. In almost all my beer that I have made with the new system, I have missed...

Take a look @ inductor tanks such as the ones shown at Inductor Tanks - Ideal for Wine, Beer & Biodiesel Production, does anybody have experience in using these tanks or anything similar? Looking to get maybe 2 or 3 of these units up and running in the future but have no experience in...

Hey I started a batch of irish stout on 1/11 and I am currently out of town so I cannot transfer it to a secondary. This has never been the case for me before so I am unsure about the length of time I can leave it in my primary without causing any undesired taste issues. My idea was that I would...

I am currently in the process of making a sour that takes around 12 months. I was wondering if are supposed to keep it in the secondary for that time or if you should age it in bottles? Thanks in advance:fro:

I am currently making a sour and want to add some dynamic to it by adding medium french oak chips to it. Here is my recipe. Roeselare Ale Blend Grain Bill 2-Row 8 pounds Vienna 3 pounds Extra Special Malt 1/2 Pound Flaked Wheat 1 pound Hops 1 oz perle hops 1 tsp Irish moss...

I am sure there are a million threads about this all ready so I will make it short and sweet..... I have a 15 gallon brewpot and am wondering if anyone else with the same can help me figure out roughly how much evaporation occurs with both 60 mins and 90 mins boil?

Hey, I just started doing all grain brewing and I just made my second batch. I made a three tier all grain set up with coolers and a 15 gallon boil pot. I formulated my recipe and must have made a mistake along the way. My original gravity ended up just above 1.02. Out of hesitation I ended up...

Like every home-brewer, I dream of one day being able to produce a product to the masses. I am currently enrolled in a business class where I have to create a business with a working business plan. Naturally I was interested in creating a business about my passion... Brewing! Unfortunately, the...

I just recently started my first attempt of making a cider. The recipe I used was very simple. 5 gallons of cider, 1/2 gallon of water heated with 1 pound of honey, 5 cinnamon sticks and I pitched champagne yeast into a fermentor. I have left the cider to ferment for about two weeks and the...