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Long time reader... I come here to find good advice, and usually there is a thread straight away and I get it. But often I search around and find the same thing repeated a few times. Sometimes on here, or sometimes off site. Often its a yeast issue for me (but thats not important, could be...

Drank it. So I was transferring to bottles from the fermenter and there was just over a pint left. Put it in a jar, cooled it and drank it later that afternoon. Im still alive. Tasted like un-carbonated beer, maybe a little yeasty. Just wanted to share this as I googled doing such a thing...

So I started fermenting on 7/3/16 , OG 1.063 Wyeast Belgian Ardennes 3522 I did make a 1.5 lire starter. There has been zero airlock action I have noticed, unless its all happening over one night and while Im at work and im missing it. A krausen did form by the next day. I could see...

new to making up my own recipes, Is this recipe sane 10 litre/2.6gal Ingredients 3.00 kg/6.6lb Pale Malt, Traditional Ale (Joe White) (5.9 EBC) Grain 1 71.4 % 1.00 kg/2.2lb Vienna Malt (6.9 EBC) Grain 2 23.8 % 0.20 kg/.4lb Caraaroma (256.1 EBC) Grain 3 4.8 % 20.00 g/.7oz Amarillo...

I'm probably abusing terminology here but... I was wondering what would happen if I made my wort, pitched Wyeast 3278 - Belgian Lambic Blend - into it and then let it sit in a clean environment for 3 to 4 days before boiling. Would this impart any sourness or other interesting flavours...