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FREE on pick-up in Hyde Park, Chicago (60615). Contact via DM here. Must be picked up by 26/8 375 ml ‘vinny’ bottles - multiple cases (photo) 5-gallon glass carboy Plastic carboys / better bottles (3, 5, and 6 gallon) (photo) N.B: all used to make sour beers with brettanomyces etc...

I've been reading through some older brewing manuals researching secondary fermentations in old British beers, and I came across the following in The Principles and Practice of Brewing by Walter J. Sykes: If I understand this correctly, he's suggesting that the dry hops introduce diastatic...

I'm looking for a bit of help in chosing a pH meter. I've done some research in this forum and more widely on the web, but I'm having trouble settling on a particular model. I would mainly be using the meter for testing mash pH, along with the pH of sour beers, but I might also use it to check...

It seems like a few people here have had success with using lacto to make a fairly quick sour: either pitching it a few days before pitching a yeast, or pitching yeast and lacto together. I've tried doing this with lacto and brett trois, the idea being to get sourness and high attenuation...

I'm looking for some guidance on submitting some sour beers into competitions. I've only entered one competition before, with a saison brewed with WLP 670. It picked up some tartness and funk from the brett, very low level but still perceptible. The judges scored it low, at 22, with most of...

I'm planning a recipe inspired by a beer I've never actually tasted, De La Senne's Stouterik. My idea is to take a basic dry Irish Stout recipe and ferment it with Wyeast 3522 (Ardennes) in the mid-60s. I've found that this yeast is fairly subdued at this temperature, and it can add a...

Has anyone here tried this sort of thing? I was listening to the Jester King episode of the Sunday Session tonight, and they go through the details of how the brew Das Wunderkind. My girlfriend's family live in Texas, so I've tried a couple of JK beers, but never this one. It's a 3:1 mix of...

I've been thinking about a lot of the material out there from Chad Yakobson over the last few months, and one thing he constantly emphasizes is that if you understand how brett works, you can exert some control over beers brewed with it by modifying your techniques and ingredients based on your...

Dave Marliave was on the Sunday Session recently talking about adjuncts in sour beer. One interesting thing he mentioned was the ways in which they try to get starch into their wort. A traditional turbid mash will do this, but he also mentioned getting starches by adding adjuncts, in...

Does anyone know a reliable place to pick up the disposable oxygen cylinders that people use to oxygenate wort (usually intended for welding)? I've tried my local ACE but they don't seem to sell them. I would have thought Home Depot would stock them, but I can't find anything on their website...

I usually brew 3 gallon BIAB batches, but for various reasons I want to brew a bigger batch in the next week, and I don't have the capacity to do it in a single brew. I'm planning on just brewing two batches back to back and fermenting them together, but I'm not sure when to pitch the yeast...

I just picked up a very old packet of Wyeast 3191-PC Berliner-Weisse Blend at a discount from my LHBS. The date on the pack is Septermber 2012, so at this point it's almost 9 months old. I'm wondering about the best way to grow it up. If this was a pure yeast strain, I'd make a small starter to...

I just picked up a very old packet of Wyeast 3191-PC Berliner-Weisse Blend at a discount from my LHBS. The date on the pack is Septermber 2012, so at this point it's almost 9 months old. I'm wondering about the best way to grow it up. If this was a pure yeast strain, I'd make a small starter...

I'm cross-posting this with the Wild Brewing and Lambic forum. At the start of the year I made a batch of Jamil Zainasheff's Orval clone from Brewing Classic Styles (Val D'Or, p.213). I pitched a pack of Wyeast Brett Brux into the secondary and let it sit (the book says for one month, but I've...

At the start of the year I made a batch of Jamil Zainasheff's Orval clone from Brewing Classic Styles (Val D'Or, p.213). I pitched a pack of Wyeast Brett Brux into the secondary and let it sit (the book says for one month, but I've left it longer to make sure the gravity stabilises before I...

I'm looking for some advice about Styrian Goldings derivatives like Aurora and Bobek. Does anyone have experience with these newer varieties? How similar are they to traditional Savinjski Goldings? I'm looking to buy S.G. in bulk, but the vendor I want to use (hopsdirect) only have these...

Hi all. I'm looking for some help designing recipes and making adjustments on brew day. I tend to measure in kilograms and litres when brewing, and converting to pounds and gallons when I need to. I've been using the equations in chapter 5 ofRay Daniels' book to understand total gravity...