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I found on Facebook yesterday that White Labs will be offering WLP644 year round!

I recently inherited 5 gallons of an Oud Bruin that has been going at it for about two months. Its has a nice pelicle on it, but the brewer never racked it off of the original yeast. How much harm would come if I went ahead and put it in a secondary even though it already has a pelicle on it? It...

After spending the last 20 batches doing nothing but refining two recipes at a time for my upcoming brewery, I decided to take a break and have a little fun with a bunch of extra hops I had left over and, wouldn't you know it, I think I may have hit on something. I need to find a way to trim the...

Does anyone have any ECY strains they would be willing to part with? I am looking specifically for any of the BugFarm blends and the Flanders.

I brewed an Irish red two weeks ago. I racked it onto a whole vanilla bean that I cut open and soaked in moonshine. Well, I got busy and accidentally left the bean in for 3 days. The beer tastes like vanilla extract. Any ideas as to what to do with this other than brew another batch and been...

This past weekend I brewed a batch of Berliner Weiss and decided to try an experiment. After listening to the episode of Basic Brewing Radio with Michael Tonsmeire, I wanted to try his sour mashing method. So I used the following bill: 4 lb pale 2 row 2 lb white wheat 1/2 lb rice hulls 1 oz...

5.5 gallon batch 8 lbs white wheat malt 8 lbs Pils malt 1 lb rice hulls 1.5 ounce Hallertauer Mittlefruh, first wort Mash 90 min 149° @ 0.38 gal per lb. Batch sparge 175°. No boil. Chill to 100° and pitch lacto. Once pelical forms, pitch yeast. Ferment for 7 days. Age until sour level is...

I was lucky enough to reserve a pound each of green Amarillo and Cascade hops. Has anyone had any experience in brewing a green hop beer? I plan on doing two 6-gallon batches, one for each hop. What are yalls thoughts on the best way to showcase these beautiful green hops?

Hey guys, I have been lurking on here for a while and decided to finally ask a question. I have recently finished my first batch of cider. I oaked it with whiskied french oak chips. I have added the stabilizer to inhibit yeast and am now ready to back-sweeten (as it sits this is some of the...