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I love Brett & sour beers, and been diving into brewing with Brett, and different ways of brewing these tasty funky beers. Has anyone done any of the following methods, and if so, which one and how did they turn out? What type of flavors did each produce? Feel free to comment on any...

Hey guys, I’m currently fermenting my beer with the Voss Kveik yeast strain, and holding temps at 40 deg C (104 F) with a heat blanket. Fermentation began within an hour (lots of CO2 out of airlock!) and has been going for 48 hours. Plan to rack off in 5 days. After fermentation is complete...

I've seen multiple posts that expired yeast can still be good past its expiration date, but not too many on how the yeast should taste and smell. What should healthy yeast smell and taste like, and how to know if its gone bad? I have 2 packages of the white labs purepitch yeast, packaged mar...

Good Evening Chaps, Friends and I have been brewing several extract batches and find we are getting a very similar taste in all of our beers. Trying to pin-point the taste and we think it’s like a metallically taste and/or a grassy after taste. Researching some issues that could be causing...

Which style of beer is most suitable to the water profile described below (all values in ppm and are an average taken from a local water report): pH: 7.6 Hardness as CaCO3: 199 Calcium: 54 Free Chlorine (residual): 1.13 Magnesium: 16 Sodium: 7 Sulfate: 57 Taking these values (Ca2+ &...

I've created a yeast starter (Thursday night) and plan to use it Saturday afternoon. Do I leave the yeast starter out at room temperature until brew day? Or should I keep it at room temperature until Friday night and put it in fridge overnight? Thanks

I am following these steps for steeping specialty grains followed by adding my malt extract: 1. Heat 1.5 gal of water to about 160F 2. Add specialty grains (1.5lbs) for 30 min at 160F. 3. Add 4.5 gal of water to the same kettle, to top off to 6 gal pre boil volume. 4. Bring water to a...

I posted some of my steps in the Extract forum, but would like to get some comments on the following recipe. Any comments are welcome and appreciated. Dry Stout Full Boil Extract with 9 gal pot – batch size: 5 gal Steep grains 30 min in 2 gal water 1 lb roasted barley 4 oz black malt...

I am about to brew a full boil extract. This is my first time brewing an extract and would like to make sure I get the steps correct. Here are the steps I'm doing to approach this (simplified). I have a 9 gal pot and using a 41,000 BTU turkey fryer to heat contents. I would like to end up with a...

Hey, I have a 5 gal plastic bucket with lid and a 5 gal plastic carboy with airlock. a) Do I need to use 2 fermenters, or can I just use the plastic carboy for the whole brewing process? b) Are there advantages/disadvantages of using plastic vs. glass? c) I plan to brew a dry stout –...