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So I ended up doing a 60 mins addition of Summit (.25 oz),Perle at 30(.5 oz), Galena at 15 mins (.25 oz), and a whirlpool of Galena. Fermenting away will keep you guys updated when it is done. Sent from my iPhone using Home Brew

A week in the primary then added some priming sugar and bottled. I fermented till I hit terminal gravity, had a sample warm and flat it was a bit salty but it has been in the bottle for 5 days as of today and the carbonation is helping with the salt mouthfeel. I am going to wait another 2 weeks...

Gluten Free IPA-experiment time on deck for this Saturday, bottle conditioning some Gose, tasty as hell just needs some time to carb up

So I am helping a friend make a GF beer, I have made one with her previously, a nondescript Belgian beer. Very phenolic and spice forward beer, tasty a bit candi like sweetness for my tastes but very drinkable and my friend enjoyed it. I have a few questions on this next batch she requested an...

Bottled 5 gallons of a gose, tasty I think we may have overdid it a bit on the salt addition. We will see if the slickness lessens as it carbs up.

I am taking a stab at brewing a gose

Count me in too

I was going to get a short piece of untreated wood and make my own chips, my local store does not have too much of a selection for wood. The questions is what works together.

The title pretty much sums up my question. Does anyone have any experience in using wood other than oak. How much, sytle, when you added the wood, etc... Thanks for your help

Long time home brewer about 6 years, I finally decided after lurking for a month or two on the forums to join up. So what's good in the hood anyone went to Brooklyn Pour last weekend??