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I made a rye saison with Belle Saison in primary in Feb 2014. I added Brett Brux in secondary. While in secondary I added fresh wort to top off the fermenter twice, local sour cherries and kumquats. I bottled a few days ago with carbonation tablets in 22-ounce bottles. Both cases of bottles...

I made a pretty standard Saison with mostly Pilsner and rye malt with the Belle Saison yeast. It was in the fermenter for 1 month and finished at 1.001. It clearly has a massive amount of acetaldehyde. I am trying to figure out the cause. I have read that acetaldehyde can be bacterial...

I brewed a 15-gallons saison batch that I was planning on splitting. I planned on 5-gallons for a sour and 10-gallons for my regular saison. Unfortunately, I dropped my glass carboy full of wort for the sour. The other 10-gallons finished out with the Belle Saison at 1.001. I decided to go...

I brewed a Rye Saison recipe yesterday that I was planning on doing a primary fermentation with the brett bruxellensis wlp 650. Unfortunately, my glass carboy full of wort broke when it slipped out of my hands. I have the starter on a stir plate with a temp controller at 90F. I won't be...

I have a yeast strain that I cultivated by mixing WLP-001 CalAle Yeast (4th gen) and WLP 005 English Ale yeast. I got a couple of good batches, but now it is not flocculating. I think this is a pretty common problem with reusing yeast. The result is a pretty funky smell and flavor. Wife my...

I just got back from London. I tried tons of real ale on cask. I made it to 7 pubs over 4 days (from personal recommendation or CAMRA's website). While I enjoyed the beers I drank, I have to say that I prefer cask beers I have had in the US. The english beers were so subtle and mild that it...

I rinsed my yeast from a 1.076 IPA. I know you are not supposed to re-use yeast from high gravity IPAs. If I make a starter with plenty of nutrients and oxygen, let it ferment out completely, cold crash it, won't I have plenty of healthy yeast? Is there something else I should do?

I am fermenting a double IPA with a starting gravity 1.078. I am using a second and third generation harvested Cal Ale yeast. I used a two liter starter with oxygen. I also oxygenated the wort. Typically, I ferment out after 5 days and let it sit for another week. This beer has fermented...

I am converting my 15.5 gallon Bayou Classic kettle to a mashtun. I am looking for a false bottom to fit. Most of them cost more than the kettle. Does anyone have advice on cheaper options? For instance, the kettle is about 15.25 inches in diameter, can I buy a 12" domed false bottom and get...

My wife got a King Kooker Brew Stand for my birthday. I am now planning on upgrading to a kettle based mashtun. Are there any ratios for determining mash tun to kettle size. I currently have a 15.5 gallon Bayou Classic kettle. Would another 15.5 kettle be big enough to do high gravity brews...