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Hi, I made a 1L lacto starter using yogurt as suggested on milk the funk wiki. I added 1ml of lactic acid, purged with co2 and put an airlock on the jar. The starter is maintained at 104F in the fermentation chamber without a stir plate. 24h later, there is no visible sign of activity. There...

Hi, I harvested wild yeast from my backyard, following the article from the homepage, with success. I built a starter and brewed with it (all-grain), from 1.060 down to 1.006 after 2 weeks. My only concern is that... it tastes like if I used US-05 or some other commercial yeast. I was...

Hi there, I purchased everything I need to keg, except for the fridge. I will build my kegerator next summer so I won't (technically) be able to keg before. However, I am wondering this: is it possible to brew few batches in advance by filling my kegs (4) and leave them pressurized at...

Hi! I'm currently buying equipment to build a keezer. I already purchase 4 kegs so far but I'm missing anything else (taps, tubing, etc). I'm wondering how many taps I should get.. do you guys usually have 1 tap for each single keg or do you keep 1 or 2 spare kegs in case you run out of...

Hi folks! I currently ferment in buckets using a ferm chamber. My homebrew dream would be to upgrade to stainless "ss brewtech sytle" conical fermenter. BUT, I'm now wondering if it would be a better idea to invest into a keg system.. something like a big chest freezer with few taps...

Hi, I made 3 batches in a row using WLP530 because I previously read this strain was awesome for belgian style. The grain bills are similar from a batch to an other. I fermented the first one to 65F, the second one to 70F and the third one to 75F as a experiment. The three beers are...

Hi! I brewed a belgian type beer few weeks ago. I used : 55% of 2-row 7% of abbey malt, aromatic & special B (each) 3.5% carapils 2lbs inverted sugar WLP530 Beersmith was giving me an OG of 1.072 and a FG of 1.006 if mashing at a single step of 147, which was below style. I had to...

Hi, I read few other posts thatI can boil my candi sugar, let it cool and add it to fermenter while fermentation is at its peak (krausen). This way, I could adjust the quantity according to the measured OG. What happened is such like a big mess! While cooling, I noticed the sugar was slowly...

I'm currently brewing on my stove top, on a 8" coil, with my 17" diameter pot. The coil is a bit tired of all that weight so I had the idea of building my own stove top using 3 or 4 8-inch coils. This way, the heat surface would be much more optimized and the boil would start earlier. My only...

Hi, I want to add pasteurized honey once primary fermentation is [almost] done. My only concern is about mixing the honey into the beer. Would I need to dilute the honey into hot/warm water to reduce its viscosity or should I just dump and stir to mix? Did anyone try to add honey straight...

Hi! I brewed my holiday/winter ale few weeks ago. I'm now close to bottling and I would like to add re-hydrated dry yeast to my bottling bucket to be 100% sure it will carbonate by Christmas. This beer is close to 10% abv and I'm scared about remaining viable yeast in the secondary right now...

Hi, I brewed my 4th all grain batch yesterday. Using beersmith for all my previous batches, my equipment profiles are getting very close to reality. All the batches I made so far were giving me a mash & brewhouse efficiency of 65% & 57%. This time, I decided to try malt conditioning and crush...

Hi! As my 3rd batch until I started homebrewing, I designed a APA, using: 2-row (76%) munich malt (16%) caramel 40 (8%) Galena hop (13% AA, bitterness) (60min boil) Cascades hop (aroma 15min) Safbrew S-33 --> I used this yeast to restart a stuck fermentation batch According to...

Hi all, I am a new homebrewer and I think I made a mistake with my 2nd batch. The process of my first one, a very simple blonde Ale, was a success (2row+cascade hop + S-04 yeast). I brewed my 2nd batch last sunday (Sept. 29th), which is a brown Ale. Here are my ingredients : Munich malt...