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Hi! Want to start making vinegar but it is hard to find a vinegar mother around here. Could I simply use my scabby to make vinegar? I understand there are also yeast and lactobacillus in a scabby vs a vinegar mother but it should work nonethless Anyone had success? Cheers

Anyone has a proven great Sour IPA Recipe? Could be kettle sour or barrel aged sour with lacto and dry hopped once PH is down. Let me know. Should the grain bill be exactly like if you brew an IPA or should it be slightly modified ? I am thinking of mashing at higher temp around 156-158 to...

Hi, Over the years, I have developed my own sour mix with few strains of Lactobacillus and few strains of Brettanomyces. It is a fairly good mix with a great flavour profile but results are not always consistent. This being said I have a sour wheat that turned out too sour for my taste (I...

Hey fellow brewers I've been brewing beer fro 7-8 years and experienced quite a it with LAB and Brett and so on. I have a question for more experienced brewers. Coming from the wine world and having produced wine in California and France, there is a technique called batonnage that you could do...

Hi! Bonjour, I am suppose to brew a batch for a christmas party that is taking place on December 15th. The beer will be bottled... I have had planed to brew for few weeks now but something always got in the way... I was ready last weekend but got an electric shock from my brewing system. Trying...

Background and setup Basic All-Grain with 3 pots: HLT, Mash and Boil Kettle. HLT and Boil Kettle each have electric element, not the mash which is HERMS with a coil going thru the HLT. The brain is 220V and also have an electric pump Last week, I was cleaning up my electric brewing system and...

Hi There, Trying to come up with a house yeast. Used 3 different strains to ferment in primary; Amalgamation and Sour Farmhouse Ale from Yeast Bay and WL Farmhouse Blend I am planning to add Jolly Pumpkins Dregs to the fermenter after few days in Primary to sour the beers. My questions...

Quick question, I have added frozen sour cherries and riesling grapes with great success in the past in secondary. Usually a good month after fermentation is completed. I saw canned apricot and mango at the grocery the other day. There are no artificial flavors or preventives added except...

Good evening Good day mate! I am planning to brew a brown sour beer that would be a base should I want to do different versions using ingredients in secondary fermentation. I am thinking of sour cherries, raspberries and blackberries. May be also sea buckthorn, spruce tips, etc. or simply...

Good day mate! I am planning to brew a brown sour beer that would be a base should I want to do different versions using ingredients in secondary fermentation. I am thinking of sour cherries, raspberries and blackberries. May be also sea buckthorn, spruce tips, etc. or simply age it as a Oud...

Cheers fellow brewers, :rockin: Tomorrow I am brewing a Rye IPA. I want it on the lighter side; more like a bold pale ale, so in the lower range of IPA. I was thinking about 50 IBU. Not too hoppy, mellow bitterness, nice aromas to complete the maltiness of the grain bill. I am curious to...

Just washed yeast for the first time. WL Saison III If you look at the picture you'll see there is not a lot of yeast at the bottom of the jar. It is a 500ml Mason jar. Do you think there is enough yeast to make a healthy starter?

Good day, Planning on brewing this Saison in the next few days. I know the Amarillo hops is not typical for this style but all the saison I tried using this hops were simply amazing; the tropical flavour seemed to balance the bitter orange peel nicely. Planning to add the Oak cubes in...

Hi, Currently visiting london, enland. Anyone has recommendations for beer to try and brewpubs? Thanks!

Will be brewing my first black ipa this week-end and i was wondering if you can provide some suggestions on which dark malt to use. I want more than the color; would like to get a bit of acidity from the grain. Any reco?

Took my final gravity after adding dextrose just before bottling. Would this have affected my reading? Would it be much higher due to the added dextrose or the amount is so small that it wouldn't have an impact? FG was 1.012 right on target for my APA. Thanks

I live in a semi-detached home in Montreal and last Wednesday a violent fire destroyed the attached building and severely damaged our house. 90 firefighters battled for 4 hours to contain the flames and save our house. They did an amazing job but not without damages. Poked holes in the walls...

Brewed an APA 2 weeks ago and I had plan to dry hop, however attenuation was higher than expected at 80% (using us 05) and final gravity is at 1.010. Ibu are at 37 and sample did have a great flavor and smell of Amarillo. It tasted great and the beer is borderline too thin. The malt taste is not...

I have always brewed All-Grain and here is my partial mash recipe for an APA. I do not want it to be too bitter but would like good flavor and aromas from the centennial and amarillo hops. What do you think of this recipe? Your feedback is greatly appreciated cheers! atley Acres Pale...

Hey, I am fairly new to beer brewing. I am brewing all grains and have completed 5 batches so far. Now that I manage my equipment better and have gained knowledge on the basics of beer brewing I am working on developing my own recipes. I have looked at many recipes for APA, read the book...