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Hi all, Been brewing for a while and just had my first batch of flat beer in years, though I guess I've updated my process over time. 3.5 gallons Belgian Golden Strong 10# pils 1.5# sucrose OG: 1.080 FG: 1.005 ABV: 9.8% IBU:36 Pitched decanted starter of wyeast 3522 at 64F, rose to 78F over...

Greetings, I'm working with a new homebrewing challenge that is really engaging for me. I order my grain/yeast/hops online because of free shipping/not wanting to kill a day driving to and from the homebrew store. Because of this, I order milled grains by the pound from the supplier. This has...

I'm new to brewing this style, though do have experience brewing higher gravity beers (wee heavy, barley wine, quad). I think RIS is an appropriate next challenge for me since it takes some coordinating the malt//roast/residual sweetness/hops/alcohol in a way I'm new to. While the recipe in...

Hi all, I’m brewing 3 gallons of RIS that I would like to oak age 3-6months. 3 gallons is about all I can manage with my mash tun with all that grain. I have a 3gallon plastic carboy and a 5gallon glass carboy and I’m curious about the best solution. No kegging equipment available...

Greetings, I have a weizenbock (wyeast 3068) that’s progressing through fermentation as planned. Fermentation was kept at 62F for a couple days, 63F for a couple days, then ramped to 68F over 5 days for attenuation’s sake. I need (want really) to use my fermentation chamber next week for...

Greetings all, I'm curious whether there is a different sweetness between beers that use some percentage of caramel malts (C20-120) vs. beers that use no caramel malts but are mashed at higher temperatures. Is there a perceived difference in anyone's experience? Am I overthinking this? I...

Greetings. It’s finally getting warm again which means I should start thinking about beers for fall. I’d like to give a go at a pumpkin beer this year and am curious about using an altbier as the base, likely dialing back the BU:OG. I like the idea of big malt character and caramelized squash...

Greetings, Currently enjoying some Anderson Valley oatmeal stout that is throwing cherries and horse blanket. I enjoy a good brett enhanced beer from time to time (depending on my available FV) and I like how this works with the darker malts in what I assume is typically a clean oatmeal stout...

Greetings all, Does anyone know or hypothesize what compound is responsible for the white wine flavor described by these BJCP guidelines for Kolsch? The last Kolsch I packaged (WLP029 fermented at 61-63 for a week, then 66 until finished) had a surprising amount of apple/pear, but of course my...

Went to bottle my American amber today to find this floating on top. Bucket is only a batch old and I almost never have infected batches. Is it possible to ID which bacteria caused this based on looks alone? In the future could I just dose with K-meta before bottling to halt this in its tracks...

Greetings all, I have been brewing and bottling for a while now, and I realize I learn so much more the more beers I brew/consume. Lately my next hurdle is maximizing freshness with bottling. I typically don't brew hop forward or paler beers so this hasn't been an issue and I've been pretty...

My last brewing milestone was more precise temperature control (Son of a Fermentation Chiller) and have really enjoyed the benefits of being able to dial in a specific temperature for fermentation (diacetyl rest). My next challenge is clarity. I typically brew 3 gallons at a time, boiling 4...

Hi all, I mostly brew darker beer styles because these are styles I tend to enjoy more. I have experience brewing lighter styles (saison/single/triple) but they never really are paler than a burnt orange. Now that I’ve got a few batches under my belt, I’d like to take a couple cracks at...

Howdy, I brewed up a batch yesterday, and siphoned to the carboy to cool off overnight in my fermentation chamber before pitching my starter. This morning before I pitched (63F) there was some airlock activity. I pitched anyways (wlp008). The vessel I used was a glass carboy that I had used for...

Howdy, I’m planning on brewing a tripel this weekend so that I have something relatively strong and dry for the coming warmer months. My grain bill is typically a combination of pils, wheat, and dextrose to get me to about ~1.080. I usually toss in enough noble hops for about 35-40 IBU. This...

Brewed up a batch of my English mild for entrance into local competition in 10 days. My friend sponsored my entry. Airlock was dry today when I went to bottle it, and the beer tastes as bad as you’d expect. I’ve never let this happen before, and this recipe is one of my favorites, so hopefully...

First stuck fermentation is causing me grief: 20% Vienna 10% Munich 30% Rye 40% Pilz If I’m being honest, I forgot to take the temperature of the mash, but my strike temp was 162F and I usually drop 10 degrees. Mashed 90’ and then ran off. Boiled 75’ and chilled. Pitched two week old WLP 565...

I’ve been brewing with ingredients from the same homebrew store for five or so years. The store is pretty popular and the staff are very knowledgeable about brewing. When I started doing all-grain batches, my efficiency hovered between 60-65%. At my job, there’s a hole in the wall...

I’m new here so I hope this is in the right forum; let me know if it should be moved. Working on a recipe to brew in ~November 2018 for Fall/Winter 2019. I’m shooting towards a high gravity beer that falls alongside either Belgian Quad or Old Ale. This time last year, I brewed an old ale with...