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I need some advice. I have an 11 month old packet of Omega Yeast Labs Lacto blend. It has been stored at ~35F since I got it fresh from Omega. I want to make a gose with it. Anyone have any idea how viable this Lacto is? I want to make a starter and brew the beer using kettle souring, but I...

I have come across a few articles that describe a mashing technique that produces a higher level of glucose. This is used by Germans in wheat beers to produce a prominent banana character. Here's a link to a preview of one such article on this mash type...

I was reading another forum and someone mentioned that a member of their club brought some cider fermented with Wyeast Roeselare to a meeting. He said it was fantastic, so I'm going to take that idea and try it myself. I've never made cider, just apfelwein, so I could use some help. I read...

I have a used 10 gallon american oak bourbon barrel. I aged one beer in it for 4 months. I then refilled it with a Great Divide Yeti inspired RIS back in August. I decided to add some chocolate powder to it 3 weeks ago. So I dissolved the chocolate powder in some water and boiled it for...

I've rushed to get beers ready before and had success, but I wanted to see how much I could push the time to get a beer from grain to glass. This post is just to document my experience for anyone trying to rush brewing beers. I brewed a German Weiss with OG 1.050 and California Common(CC) with...

I have a ball lock keg that started leaking from the threaded port that the post attaches to. It leaks around the little rim at the bottom of the port(see picture) that looks like a washer (it's not a washer, it's just part of the port). I've never had this problem before. My guess is that...

I've been adjusting my water profile for the last 5-6 batches I've brewed. I start with RO water and add gypsum, CaCl, and phosphoric acid to get my mash pH correct. I don't add additions to my sparge water, but rather add those additions at the start of the boil. All of these batches have...

Anyone use this triple faucet tower? http://www.beveragefactory.com/draftbeer/towers/triplefaucet/EBD4743TT-525SS.html I've got a Haier HBF05EABB Kegerator that has a single tap tower. The fridge will hold 3 ball locks, so I'd like to have 3 taps. The linked tower has 3 perlick 525SS and SS...

I currently have a copper pipe manifold in my cooler mash tun. I notice that I still get some grain bits in my boil kettle even after I do a couple of gallons of vorlauf. The slits in the manifold were made with a hacksaw, so I don't think they are too wide. To remedy this issue I decided I...

I'm going to pick up a few ball lock kegs to use for lagering/secondary fermentation. I do not have a full kegging setup, and in fact cannot serve from a keg right now. But I do have a CO2 tank and regulator, and have access to kegging parts from a local source. I want to know what I would...

This may be trivial, but this just came to me. Is there any advantage to using wheat DME over pilsen DME when making a yeast starter for a German weiss? I usually cold crash and decant my starters before pitching, so not much of the starter beer goes into the fermentor. I know that German...

I really like using buckets for primary fermentors, but scratching can give them a short life as a fermentor. Has anyone seen a 6-7 gallon stainless steel bucket with a lid that could be used as a fermentor? Besides durability, I'd like to have a strong lid. I plan on adding a stainless steel...

I'm looking to make a lower gravity(1.050-1.060) Belgian blonde soon and need to decide on a yeast. I have access to Wyeast, and am considering 3522, 1388, and 3711. I'm looking for something a little fruity and slightly tart and refreshing, and lower on Belgian funk. If anyone from St. Louis...

I'm drinking some Lagunitas Undercover Investigation Shut-down Ale. It's a full bodied IPA/barleywine that I enjoy. On the label it says OG 1.085, ABV 9.8%, IBU 66.6. I'm calling shenanigans! To get that ABV with that OG the FG would need to be 1.009. No way! The beer is full bodied and...

I know that there must be 50! threads on Wyeast 3724, but I'd like to have my very own. So... I just pitched 3724 into a Saison with OG 1.070. I pitched at 65F yesterday and plan on ramping the temperature up to the upper 80's. I've read that it should be kept relatively low the first couple...

I'm going to brew a clone of Weihenstephaner Vitus Weizenbock this weekend. I've done some research, but haven't found a recipe that has been executed and reported back with results. So, here's the recipe I am going to use: Batch size: 5.5 gal OG: 1.070 Color: 6 SRM IBU: 17 7.5 lb White...

I'm going to be making an ordinary bitter this weekend and wanted to try FWH for the first time. First off, here's my recipe prior to converting to FWH: Grains 6.5 lbs Maris Otter .5lbs Crystal 60L .25 lbs Crystal 120L .5 lb Victory Hops .75 oz N. Brewer 10%AA 60min 1 oz EK Golding...

Has anyone had problems getting their dark beers(like stout or porter) to fully attenuate? I've done Denny's Porter, an indian brown ale, and 2 dry stouts. None of them finished with the gravity I expected. Most recently, I brewed a dry stout: 6 lb Pale malt 1.75 lb Flaked barley 1 lb...

Here's the start of my all-grain dry stout recipe: 5.5 gal recipe 6.5# English Pale Ale 1.75# flaked barley 1# roasted barley .25# acidulated malt .75 oz EK Goldings 4.7%AA 60 min .75 oz Northern Brewer 10% 60 min Mash at 150F Ferment at 65F, and raise in the final third to help dry...

I have an old refrigerator/freezer that I would like to use for lagering. I am going to hook up a temperature control to the fridge portion. I'm looking at the Johnson Controls A419. I have no problems doing the wiring, so this should not be a problem. My question is this: Can I wire this so...