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hi, i have just taste a sample of wort behind souring at 100F by lacto.brevis in my mash tun and it have a taste of acetic acid.its been about 18 hours since i pitch the starter made with dme and apple juice.first ttimer here so any of you expereience that?

hey guys, I have just started kegging.I've put the beer in the fridge at 38f and set the regulator to 8 psi to have 2.2 vol (porter in the keg). My question is : i have reed that the best serving pressure is 10-12 psi, so if i wait a week with the set and forget method, after i have to set...

Hi guys, Ive just ordered 2 vial of Yeast Bay Amalgamation , which is a blend of 6 brett. I want to do a 100 % brett IPa with it. White lab says to not make a starter with a a yeast mix cause it will unbalance the proportion of each brett.i saw online that theres only 3 billion cell per vial...

supposed that i making a beer that supposed to be 1.060 OG. i end with 1.072. can i top up with water to make 1.060?meaning that i have enough room in my fermenter for the extra wort.will it dilute the flavor?

hi guys, Making 1 or 2 liter starter out of DME is a pain in the butt, boiling 2 liter of water with DME, 30 min , chill it , 15 min and this time you gotta be right there to check it. so i was asking myself this : can i make like 10 or 15 liter batch of DME starter , put it in the fridge...

i brewed a couple weeks ago 2 extract. Yesterday i brewed two more. The four fermenters are in the same room. I reed that we need to keep the ale around 66 .the problem is the 2 new batch ive made yesterday ferment now and their temp are much higher than the 2 old one. so if i set my room temp...

hi guys, I've made this immersion chiller With 30 feet of 1/2" copper I chilled my 5 gal. worth in 5 min, the water temp. was 10 C. It costed, in canada, 85 $.

hi, im doing this : http://www.ontariobeerkegs.com/v/vspfiles/assets/images/5gal%20-%20belgian%20quad.pdf theres no indication on when to add the syrup. wha would you do?

hi guys, i was doing this recipe this morning : https://www.homebrewtalk.com/f67/kings-nutz-imperial-nut-brown-ale-134818/ i was wondering why Suthrncomfrt1884 steeped his grains in only 4.5 liters of water instead of the full amount of water minus the sparge water ?

hi guys! im brewing a Belgian Golden Strong Ale 8.5 %, i heard that is better to rack it a carboy after primary for a beer that is strong in alcool,what do you think?

hi guys! im brewing a Belgian Golden Strong Ale 8.5 %, i heard that is better to rack it a carboy after primary for a beer that is strong in alcool,waht do you think?

i was thinking about putting a spigot 2 inches of the bottom of the primary fermenter to check the FG. I reed that openening the fermenter frequently is not a got thing and when you have to check it so the gravity remain stable you have to open it frequently. any opininion? thank

hi, i got a Baron Redwood ale Kit. Its been sitting in my friend basement for at least 6 years. Its a liquid mix that come in a bag. i know that the yeast and hop will not be good but i wonder if the mix still good. Theres no exp. date on it. Any idea if its still good?

hi, i got a Baron Redwood ale Kit. Its been sitting in my friend basement for at least 6 years. Its a liquid mix that come in a bag. i know that the yeast and hop will not be good but i wonder if the mix still good. Theres no exp. date on it. Any idea if its still good?

hi, i got a Baron Redwood ale Kit. Its been sitting in my friend basement for at least 6 years. Its a liquid mix that come in a bag. i know that the yeast and hop will not be good but i wonder if the mix still good. Theres no exp. date on it. Any idea if its still good?

im new to homebrewing.I watch a lot of stuff online about it.One question i have is:At my local brewing store, their recipe is to put your mash in a primary fermenter for 3-6 days until the gravity gets to 1010.after you put in the carboy for another 15 days to clarify.Everything else i saw on...

hi, im new to homebrewing.I watch a lot of stuff online about it.One question i have is:At my local brewing store, their recipe is to put your mash in a primary fermenter for 3-6 days until the gravity gets to 1010.after you put in the carboy for another 15 days to clarify.Everything else i saw...

hi, im new to homebrewing.I watch a lot of stuff online about it.One question i have is:At my local brewing store, their recipe is to put your mash in a primary fermenter for 3-6 days until the gravity gets to 1010.after you put in the carboy for another 15 days to clarify.Everything else i...