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Hi all I was planing on brewing a Berliner weisse this weekend based on this Beersmith post. Essentially souring the beer with lactobacteria for a few days prior to the 'primary' fermentation. Any caveats to be aware of?

I'm very close to buying the "minimal setup" for kegging my home-brew. I was considering buying the following: Keg, Co2 tank, regulator and picnic tap -...

I've experienced this in three independent APA batches (about 10% of my production) now using different yeasts: 05, 04 and Notty and using very different hop-combos: chinook, athanum, target, willamette.. It's not a dislikable taste, but it's not really the spot-on hop flavours I'm going...

Could someone with a trained nose (and palate) give their opinion as to whether there are detectable DMS in a Urquell? Obviously there's diacetyl but DMS? (I was recently told that there wasn't but I could swear I detect it almost as much as in german pils DMS bombs..)

How would you go about making an ultra floral IPA? I'm looking for as little as possible interference from citrus, tropical and earthy notes.. Which hop(s) would you use? And what schedule?

I recently made a thread on improving my brewing water and today I got the missing ions from my local water supplier. Here's my thread I've started looking into brewing water after many of my IPAs had a bit of muddy/harsh bitterness to them (kind of lingering but astringent hoppy/tart...

I recently got around to start looking into brewing water after many of my IPAs had a bit of muddy/harsh bitterness to them (kind of lingering but astringent hoppy/tart taste). Additionally, although not bad beers many of them where a tad similar even though made after completely different...

I brewed an IPA three weeks ago using Notty and today finally got around to dry hop it, when I discovered a potential problem.. When I draw a sample to day it smelled very yeasty?? (like sniffing to the rehydrated yeast or baking yeast) - It was also slightly present in the taste I think...

I'm brewing tonight but I don't know what to brew.. I've got this in stock: Malt: Basic (pale/pils), carapils, carared, melanodin, torrified wheat and munich-2 Hops: Citra, Centennial, Cascade, Moteuka and Chinnok Yeast: Safale s-04, Safale us-05, Safbrew wb-06, Meales (bry-97)...

I'm about to bottle a pale ale that (in my taste) went slightly to the dry side.. Which sugar/fermentable option is best to add a bit of sweetness to the beer?

Until recently I was under the impression that dry hopping couldn't possible be overdone.. Then I brewed and all Galaxy APA and used 1.5oz/gallon (the galaxy smells amazing) per gallon in two dry hop additions (9 days and 5 days). I plan on bottling soon and took a hydrometer sample yesterday...

Any thoughts on this IPA? (we're aiming for medium-full body and noticeable malt-notes of course along a great deal of juicy hoppiness!) Efficiency: 74.0% Batch size: 62.0 L Fermentables Fermentable Amount Use PPG Color Pilsner (DE) 10.0 kg 58% Mash 38 1 °L CaraRed (DE) 2.0 kg...

Theoretical contemplation.. Assuming that 1 sachet of 11-11.g dry yeast is a proper pitch rate for a 5 gal batch and that pitching directly into wort kills 40-60% of the yeast cells is there anything detrimental to just sprinkling into a 2.5 gal batch? And more importantly, if the above...

I've got some let over grains which make up a suitable grain bill for an IPA (will give light body with slight hints of caramelized malts). Boil time 60 min. Using US-05, fermenting at 62-63F. I've got the following hops (unopened) and would prefer to leave 2 of them still unopened: 1...

Does anyone out there have a good equipment setup for the Braumeister 50L for BeerSmith? I'm having trouble getting the software to play along with brewing on that particular system..

Hi everyone! I brewed my second batch of beer yesterday (5 gallons of American IPA). My OG was 1061 and I pitched with US-05 at about 77F - which I know is in the high end of the range. Before going to bed I placed the fermenter in a place with a ambient temp of around 71,5F thinking that...