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Upon reading BYO's latest issue with an article in reference to kettle souring, I thought I would give it a try. Here's what I did. I mashed 95% pils and 5% wheat at 152 for 60. I oversparged an extra gallon, but the sparge was running at 7 Brix even at the end, so I didn't worry. I now have...

Today I brewed a belgian golden strong ale, here is the recipe: 5 gallons 13lbs dingemans pils 1lb corn sugar 1lb belgian candi syrup (golden, .5L) 1oz FWH Sonnet 3.9% AA 1oz Sonnet 90 min Wyeast 3522 on 20 hr starter I also topped off with an extra gallon for a 90 minute boil. Before the...

I just bought my first two kegs and had a total meltdown. I bought from northern brewer and used their tutorial on youtube to carb in 2-3 days. Wouldnt ya know, I froze thr keg and turned the entire thing into foam and was flowing through the picnic line a zero psi. I was carbing at 22 psi at...

Hey there, question you guys. I am very new to cider, but not homebrewing so thid may be quite normal. I am currently fermenting a cider that is sixty percent trader joes unfiltered blend cider, twenty trader joes pasturized macintosh juice, and twenty percent pasterized cider I cannot remember...

Earlier today I brewed an Irish Red that came out medium-dark brown. Below is my grain bill for a 5 gallon batch 7 lb Maris Otter 2.5 lb Munich 1 lb Melanoidin 3.5 oz carafoam 3.5 oz aromatic 3.5 oz roasted barley Irish Ale yeast, 10 HR starter (not on purpose) 1 oz east kent @ 60...

I brewed a Galena SMaSH, and after dry hopping in the secondary, life got in the way and it has been there for about three months. The taste is fine, but it is crystal clear. I am worried that all the yeast fell out of suspension and it wont carbonate. Am I just paranoid?

As of this writing, I am getting ready to make a Belgian IPA, and I wanted it to be dark like a dubbel and slightly hopped. I read an article in Zymurgy recently about hop bursting, and I want to make sure I understand the concept what I am planning makes sense. I want this thing to be on the...

Tomorrow I am brewing a Belgian Wit. I am relatively new to all grain and I have never made a wheat. I use a converted 10 Gallon cooler, and have been reading about protein rests and whatnot and how brewing wheats with a cooler is difficult. I need some advice because I would realli like this...

First of all, hello everyone. It is strange this is my first post considering I use this site as reference constantly, so it is very nice to meet you all. :off: I recently switched to all grain brewing, and two of the three batches I have done (one an alt, one a Golden American IPA), I have...