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Hey guys, Looking for some advice on "quick" sours. Thinking the 4 - 6 month region. Would using say WLP001 for primary ferment then racked with WLP655 secondary ferment still give me an acceptable sour? Not looking for a acid bomb, but say a brett funk to a saison or Belgian inspired...

Planning to brew a Porter for change.. Keen to get some feedback. I normally do the 1 - 2 - 3 method for fermenting, still applicable for a porter? Cheers in advance. (based on a fullers clone I saw on the interwebs). 12B - Robust Porter 24.0 L Mash: 450g - Cara-amber®...

Anyone using these? http://www.apexbrewwares.com/Brewing-Equipment/Brew-Pots-and-Accesories/Bayou-Classic-20-5-Gallon-Pot-Stainless-Steel.html thoughts? I only have access to really nasty Chinese pots that rust real quick and I want something larger than a keg.

So I have a few friends who only drink low ABV beer, I don't question their choice, but I have to say that lite (ABV) beer is crap, like seriously nasty. I would like to brew something for them to drink that isn't nasty, looking to get in at around the 2.5% mark. I was thinking something...

Looking for something swap out Amarillo with, this is my hop schedule (from the electric brewery), no one has Amarillo in stock in New Zealand (that I can find) at the moment. Pale Ale hop schedule: 15g Centennial 20mins 15g Amarillo 20mins 30g Centennial 10mins 30g Amarillo 10mins...

what's the thoughts on this design? http://breweryconstructionguide.com My current setup and process is very hap-hazard and I looking for a no weld, IT nerd can do it too, type construction.

Hi All, I am considering my yeastie options and looking for some input. I shop with 2 different HBS's. One has safale (US-05 dry) and the other has wyeast (specifically I was looking at American Ale 1056 Activator). Now, the safale is just over $5 NZD (which is like 50c US I am sure...

I see this mentioned every now and then, but it doesn't (least to me) seem to be covered off in much detail. I am starting small, 1 gallon/1 litre (which ever tickles) sized patches. All grain mash, single pot as so on. What I am wondering, is the fermentation times. You see the 1 2 3...

Hi, been a HBT stalker for a while, so here's my first post. Great site and an awesome community. With RIMS as a heating source, is there any problems with potential scorching? The liquor from a MLT would be pretty high in starch and wondered about that running over the direct element...