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I have made several dozen starters prior to this revelation. Tonight I tasted the remaining wort from a starter I made with WLP-001 and it tasted like vinegar! Has anyone tasted this in a starter before? I am sure it is infected with acetobacter and became vinegar. I am just hoping and...

Ok guys its not as odd as you think. I boil starters in my 8qt pot that also doubles as the pasta cooking vessel. I've used it a hundred times and never had a problem until now. So I turned the heat up to boil the water w the lid on and got distracted. Came back later and saw a film on the top...

So I recently seem to have scratched my carboy right where the shoulder starts at the large diameter. I was trying to remove old crusty deposits with a carboy brush (an old one). The brushes bristles are bent away and the metal core must have caused scratches. I wasn't worried but the beer I...

I finished a successful black tea batch using 3quarts water 1cup sugar and 5 tea bags Now I've got a new brew going with 3quarts water 1cup sugar 2 black tea bags 4 jasmine green tea bags My questions are 1 will jasmine green ruin the brew? 2 am I supposed to use at least 50%...

Ok so I've been building a starter of WLP-645 Brett C for a few months in a gallon jug. I moved to an apartment so I had not brewed till last Friday night. I don't have temp control anymore so I figured all Brett could be a good idea. I did 3 gallon BIAB 4lb Marris Otter .5 lb flaked barley...

My fellow brotherinlaw and myself just bottled his braggot mead and we wanted to carb heavy in champagne bottles but the local did not have any. So we got Belgian 750's and decided to go with 4 volumes...well its been aging a while and we kinda added priming sugar (before racking) for 5 gallons...

Okay so I've got a gallon starter of Brett C that I plan on using for all Brett fermentation and topping off with fresh wort to keep it going. I don't have the grain bill down yet but I wanted to ask a few questions just so I have a clear idea of what to expect and how to proceed. So hops...

Hello guys, I recently decided to apply the quick sour mash technique described for Berliner Weiss on this forum but I targeted a more Flanders red style (very loosely based) The recipe 6lb. Vienna 6lb. Munich 2lb. Quick oats 1lb. Special B I mashed these at 153 for a few hours and then...

Hey guys I got a vial of Brett C from the LHBS and it was old. I decided to keep it because I was surprised they carried it in the first place and don't want to give them reasons not to continue stocking these types. So I decided to make a starter to test viability, I added the expired...

So I have an amber ale that spent a month in primary in a carboy. I had room in the fermentation chamber so I decided to slip it in before bottling to further clear the beer (or see if anything changed). While it cooled I removed the air lock every hour or so just to equalize pressure then...

Where do I get one of those carboy bungs with 2 holes and a thermal well for temp control Thanks

I recently brewed the AHS Sticke Alt (all grain) and hit all the numbers finally:rockin: I decided there was way too much beer left over in the grain bed and I should put the second runnings to good use. It was only a gallon but I fired it up and used some extra hops I had. 1/4 oz Northern...

I have been reclaiming yeast from my primary fermentations; one in particular (wyeast greenbelt) has been building pressure while stored in the fridge in its mason jar. I just crack it open and release the pressure. Am I harvesting too early? I know, what's the gravity reading right? I admit I...