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Hey so the other day I went to the homebrew store to pick up stuff for a california common unfortunately they didn't have the San Francisco lager strain so the dude talked me into White Labs 830, the German Lager strain. Its going now a 58-60F. I was wondering if I bottle when its done...

I pitched a started into my oatmeal stout yesterday and there has been no activity which doesn't seem like a big deal but there was a cottage cheese like yeast cake at the bottom when I cleaned the growler I was growing the starter in. I didn't cold crash and decant I just pitched the whole...

I was reading Zymurgy and there was a Berliner Weiss recipe that see seemed to be soured by just leaving it out for a 12-24 hours. The technique wasn't explained Ina nymore depth and I was wondering if ipany one could give me some more details about how this would be done?

So I am about to move a pale ale to the secondary for dry hopping and I was wondering if it is better to let it sit in the secondary for a week or so before dry hopping or should I just dry hop it wait a week and then bottle? Advice please and thanks.