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Does anyone know how these breweries are making this heavily fruited sours/smoothies (Answer, Imprint, 450 North). I'd like to try and replicate one but I'm wondering about the fruit additions. Are they adding fruit to the secondary? Wouldn't that make a "thinner" beer where they are very...

First time I had to make a yeast starter last night for a Bourbon County clone I'm trying to make today (about 14%). I mistakenly mixed my starter with 1 quart of water and 1/2 cup of DME instead of the 1/2 quart I've seen recommended. Also used 2 packs of US-05. Its bubbling away this morning...

Need a little help here from some experienced brewers. I have a pumpkin recipe from last year I want to brew. Problem is I'll be using BIAB when we used the complete all grain set up and sparged last year. So here are my concerns. How do I know how much water and what temp I'll need before...

I've been brewing all grain recipes with a group of friends for over a year now. I'd like get my own set up to brew some all grain recipes in my spare time. We currently use the traditional all grain setup (mash tun and hot water tun to sparge). I'm considering using the BIAB method (for ease...