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My local brewery let me in on some (Lambic?) yeast that was harvested from a Cantillon bottle. I think they grew it over a period of a few months and I was gifted with a starter. My friend (who works at the brewery) brewed an IPA last weekend and pitched a starter that he had (in 1.064 OG...

Just curious what everyone's thoughts are that use both. I brew almost entirely with dry yeast due to simplicity. I don't rehydrate because I haven't noticed any difference either way after doing it several times. I pitch healthy amounts however. With US-05 and S-04 I will pitch 1.5-2 packets of...

I ordered a StirStarter. I got the small one. Did not realize that they also made the larger one (didn't list on their website that I could see). I ordered a Pyrex 2000ML flask. I want something that I can boil inside of using either my gas range, or my propane range (outside). I started to...

I'm trying to work on an issue that I've run into from time to time. It tends to only happen to me when I make amber-colored beers. Curious on what the common culprits are. I BIAB, and I also bottle-prime. My latest batch was a Manny's Pale ale clone. If I pour the beer from the bottle to the...

There's not a lot of information out there regarding brewing with Candy. My local sour joint brews the craziest items. I'm a big fan of brewing fruited sours, but I'd like to try my hand into a candy sour. What really got me thinking about this was the two candy sours I had recently. One was a...

I have 10 gallons of Manny's Pale Ale (Clone). They are all in 22oz bottles in several cardboard boxes. I've brewed about 40 times. This beer landed at 1.012 after 14 days of fermentation. I noticed today that my office smelled a little musky. Found the culprit. A blowout from the bottom. All...

I have lots of hops in the freezer that I'd like to use up. Thought about making a straw-colored IPA that is very hop-forward w/out any caramel. I've learned of some breweries that add hop additions in late and have always liked how they tasted, so I'd like to do the same here. What do you...

One of the best IPAs of all time as far as drinkability is concerned. PERFECT IPA to get going right now before August hits hard. You will not want to miss out on this. This is my third time making it, and I feel it is 80% of the real deal, and that percentage includes me being a perfectionist...

My current chiller (about 9" wide and 18.5" tall (to the bend) is not really suitable for my taller 20G pot (that I use a lot for just 5G batches). Works well on my smaller pot though. I'm wanting to upgrade to an immersion chiller that better fits my pot and allows to have more coils submerged...

Yea...Black IPA w/ Blackberry. Why not? @RPh_Guy Here's a rough go-ahead. Point is to use bittering hops in my freezer. https://brewgr.com/recipe/83344/blackberry-black-ipa-recipe?public=true What would you change? Don't want porter/stout taste in it. Just want a dark color. I bet I'm...

Not a whole lot out there on this. I'm looking for a water profile for a kettle sour I'm making that will have fruit additions later. Some say water profile is pretty much meaningless for a sour. Add acid to hit your PH level, make sure chlorine/chlorimines are removed and let it rip. Is this...

I've only entered one home brew competition. I've entered 2 beers in 2019, which happened to be my first few home-brews ever! The official rating scale is out of 50 points. 40 points is EXCELLENT (like, it could literally be sold on store shelves) and 50 is.....world class perfection. Basically...

I'm ready to make 10-15 gallons of sour. I'm planning to divide into 3 batches and add pasturized fruit puree in each one. I'm looking for a good base grist. 2-row + a little light caramel + flaked wheat? Another thing, is that I used a similar base grist before, and I recall that the sour...

Hi guys, I'm about to add 3 pounds of raspberries to a Raspberry Milkshake IPA. The OG is 1.065. It's been my experience that US-05 likes to take most things down to 1.010 (in general). Hopefully the .3 lbs of lactose and possibly the Raspberries may keep this from going to 1.010. Here's why...

Hi gents, We made a 10.5% stout a month ago. We had the idea that during bottling day that we would simply bottle + brew another stout batch to put on top of the yeast cake, which started from 3 pouches of S-04. We filled it back up with cool wort (around 60F) about half way, shook the crap...

I just finished brewing a HUGE 6 Gallon beer w/ 25.6 LBs of grain. This is their standard bag fitted for a 20 gallon kettle. My brew assistant and myself started talking about the weight limit of the BIAB...what if we wanted to double batch (10G) this huge ass beer, which would probably be...

Hi everyone, I'm going to be brewing this on Friday. Take a look at my recipe and how I am treating my water. My neighbor has made this before and really wants to make it again. I told him that I'm game! https://brewgr.com/recipe/77158/stone-russian-imperial-russian-stout-clone-recipe?public=true

Making a Russian Imperial stout. About 1.100 OG or so, shooting for 10.5%. 6 Gallons. What pitch rate do you guys recommend with this yeast? I was considering using S-04 instead, but I'm afraid that it will attenuate far below 1.020 FG (in my experience of other beers). Could not find much...

Make me a 5G AG recipe with this honey that I picked up. The honey taste like honey at first, but then towards the end tastes like wildflowers with a hint of mint. I feel like a porter/dark beer would ruin it. Maybe a sour?

I've never been able to brew an IPA that was as clean as any of the craft IPAs. Basic question: What's the secret to making the hops shine through 100% and absolutely zero yeast or yeast byproduct taste? Fermentation temps? Certain strain of yeast at a specific temp? I've been so unhappy with...