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So I’ve got a 30 gallon barrel that previously held rye whiskey and then had 4 year old, bourbon barrel aged rum in it for two months. I am wanting to brew a beer to put in this barrel but I’d like to stay away from the obvious stouts or RIS type beers. Let me hear some suggestions of great...

I just bought some Oregon Fruit Company canned blackberries in light syrup. I am gonna rack my 4.5 month old sour farmhouse ale on top of these and add a couple strains of Brett and Belgian yeast. Do you think I should drain off the syrup or leave it to let the yeast chew on?

So my farmhouse sour beer has been in primary for a little over 3 months now. I checked pH and FG today and it has gone from 1.041 to 0.980, making this an 8% beer. pH was sitting at 3.70. Has anyone else had this high of attenuation with this blend? I will be putting this on apricots to sit for...

After reading my pH on a calibrated meter my wort pH is 4.88. I was shooting for 5.2 and added all the salts and lactic acid that Bru n Water told me to to get 5.2. Should I add a tsp of baking soda to my now boiling wort?

After reading my pH on a calibrated meter my wort pH is 4.88. I was shooting for 5.2 and added all the salts and lactic acid that Bru n Water told me to to get 5.2. Should I add a tsp of baking soda to my now boiling wort?

I've just gotten into sour/funk brewing and as of now have only one 100% Brett beer under my belt. Wanting to dive further into funky and sour beer, I ordered from The Yeast Bay and picked up their Farmhouse Sour Blend and the Brettanomyces Saison Blend. My idea as of now is to make a 10 gallon...

Hey everybody, So I've been tinkering with my water for the last 4 brews (Session Pale, Weizenbock, Strawberry Sour Saison, and IPA). The Weizenbock came out great, but all of the lighter beers seem to just be "meh", as in lacking flavor and depth. I am in the process of reading the water book...

So I'm several batches into my chronical fermenter. I've done all the things that the instructions said to do before use (clean & passivate). My problem comes from the ball valves that came with the fermenter, and it is leaving a disgusting solvent flavor in my beers. First beer I made I...

So I used to be an assistant brewer at a nano brewery, and the owner/head brewer used to scoop out the hot break material with a strainer. I never got a solid answer from him besides that it helps with clarity of the beer. As I dive further into the inner workings of hot break material and other...

Thinking of making a Hefeweizen with White Labs Hefeweizen IV yeast. The lavender would be added in the secondary. I think if I put it in the boil it might end up bitter. What are your thoughts on this? This is my wife's idea and I think it could work. Not sure if the yeast is the right choice...

So I am ordering a 1"/1.5" tri-clover accessory, but when I look at the gaskets on Brewers Hardware, the gaskets come in 1", 1.5"...and so on. My question is: Which gasket do I buy for the 1"/1.5" tri-clover fitting? I am assuming the 1.5" but I am not sure on this.

So I have decided to make my first sour saison, and I am quite excited. As I am doing some research on this subject, I obviously have formulated some questions which I can't seem to find an answer for. I've made a 1.5L yeast starter for my Wyeast Lactobacillus Delbruckii strain, and it is...

My yeast starter which I have stepped up has decided to spew out of my 2000 mL flask. I have mopped up what I think is a considerable amount of yeast and I am thinking of moving it to the refrigerator before I lose more. It is a 1000 mL step up and I feel like I am mopping up a lot of krausen...

So I have a chance to pick up 2 cask for pretty cheap, but the keyhole and the bunghole are not located where they should be (bunghole on top, keyhole on bottom), and they are actually located with the bunghole on the side and the keyhole in the middle on one, and I guess the top on the other...

Can anyone tell me what the main differences are between these two yeasts(Conan & WLP001)? I have a great IPA recipe that uses Cali Ale yeast, but wondering what it would do if I added Conan? Thanks Sent from my iPad using Home Brew

I am about to start a trip to Belgium, and I have secured myself 2 cases of Westvleteren 12. These will most likely be consumed over here but I plan to take 6 to 8 beers home with me. Is it worth making a starter from these dregs or does White Labs or Wyeast already have this yeast for purchase...

So I am currently visiting my family in Switzerland and finishing my hiking part of my 1 1/2 month journey through Europe. I also just proposed to my now fiancé here in the Swiss Alps, but we are now thirsty for some real beer and heading to Belgium for one week to drink and celebrate our...

So I am debating on wether I want a direct fire BrewEasy or an electric. I would want to get the 5 gallon BrewEasy and would like to even brew 3 gallon batches, but I am concerned that if I did 3 gallon batches that the heat coils would not be submerged. What are some of the benefits for...

When traveling, I often check out what breweries are available in the area, especially when in Portland, and I often catch myself clicking on the breweries with clever names, then I look at their reviews second. I have had great beers at breweries with horrible names and atmosphere, and horrible...

So I just recently flew into Portland on my way back to Bend, and I saw they had a Laurelwood Brewing Co. in my terminal. I asked the bartender if he would fill a growler if I brought one. His answer was "absolutely". So now that I am flying to Switzerland from Portland next fall, I'll be...