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I have extra tickets for the Firestone Walker Beer Festival that I'm will to sell for what I paid for them. I have one pair for sure, and possible two pairs. The event is Saturday June 3, 2023 in Paso Robles, Ca., so I'm looking for someone in the So Cal area that would like to meet and take...

I have 5 gallons of golden sour that's been sitting for about 17 months. My plan is to transfer 3 gallons onto tart cherries, and then bottle the balance of the base beer. The calculator that I use says the remaining CO2 in the beer is 0.83 volumes, but after 17 months that doesn't seem like a...

I’ve been doing a 1L to 2L to 4L starter. Just failed at trying to get the stir bar to catch in the 4L, so it looks like this will be shaken not stirred. My plan is to shake it when I walk downstairs each time between now and Monday, and then leave it from Monday Wednesday while we are gone...

It seems like every time I go beer shopping lately I end up ranting to my fiancé about breweries not dating their product. When I see dated beers at a store that are 9+ months old I have to assume that some of the non dated cans are also just as old. I know there are lots of us on this site...

Both photos are from the same 10 gallon brew of a sour red ale. The cloudy is WLP568 & WLP653 with a gravity of 1.001. The clear is US05 & GigaYeast Sour Cherry Funk with a gravity of 1.003. It's been six months in the fermenter(s). The cloudy beer is way better than the clear for sure, I'm...

I've still got a little more research and investigating to do, but I'm wondering if anyone else has run into a flavor that can be best described as corn tortillas. The flavor is definitely not D.M.S. Unfortunately I can't taste the flavor, however my fiance gets it in both home brewed and...

I'm starting to work on my recipes for this winters brewing season, and I'm hoping for some help on a Lambic style recipe. The only question at this point is regarding the hops. This will be my first time attempting to use aged hops. I've attached a photo of what I will probably purchase...

I have a 9.75% Peanut Butter Stout currently sitting in the fermenter. I'm guessing it will be ready to bottle in 2 weeks or so. The OG was 1.099, and the current gravity, which I expect will be the final gravity is 1.025. It was fermented with WLP001. My plan is to cold crash and bottle the...

I figured I'd put this information up here for anyone looking for a small fridge for fermentation, cold crashing, or possibly dispensing purposes. I use this fridge solely for cold crashing. This fridge might be a little on the expensive end, but it looks good, and was easy to bypass the...

I just arrived at the place that I do my brewing at, and found that my 1 L starter of Wyeast 1318 is semi frozen. I was planning to step this starter up to a 2 L starter tomorrow morning. My plan is to leave it out for a little while until it thaws out, and then put it back in the fridge later...

I’m looking to save some time on my brew day, and also up the batch volume of wort produced. I’d like to do this by switching some of the beers I brew to the BIAB method. I’ve done one BIAB batch, as a test, in one of my 8 gallon kettles, and I really liked the way it worked out. I’m thinking...

I’m posting this here because I think I will get a better response from the sour beer group than if I posted it in the bottling section. I bottled a mango sour a little over a month ago. I took some of one of my 9 month old, 5 gallon sour base beers and racked one gallon of it over mango. I...

The only information on this method I could find on the subject, on this site, was a thread from 2012, so I figured there must be some more up to date information out there. I've been bottling some beers in the 3.0 - 4.0 volumes range, and although I'm comfortable with the bottles, I'm...

I brewed an Oud Bruin on 5-21-20. I started it with US-05, and at 7 days I transferred it onto some oak, and added Gigayeast Sour Cherry Funk. OG was 1.070, at transfer it was 1.020, and it currently sits at 1.001. I’ve decided to bottle this batch rather than keg it. Do I need to do anything...

Probably a dumb question here, but I figured that it was better to ask than have an issue down the road. I did some looking up and research first, but wasn’t 100% satisfied with the information I was able to find. My next batch will be a Saison using Wyeast 3726. I currently have four open...

The past weekend I heard random beeps in my beer room. Last night I traced it to the Kegco HBK163 kegerator. I unplugged it, waited a few minutes and then plugged it back in. This was when it started beeping continuously and flashing the E2 code. Was planning on calling their service department...

Yesterday I brewed an Oud Bruin, and at time of chilling I had approximately 6 gallons of wort to chill. I do my brewing at 7100', so I'm going to assume the wort temperature at the time I turned my immersion chiller on was roughly 200 degrees. The water I was using to cool the wort was coming...

I think I’ve put myself in a bit of a situation. I decided to take Thursday off to brew two batches. I brew at our part time home, so brewing tasks require some scheduling, and I’ve messed this one up a bit. The batch in question is a 5 gallon porter with a 1.069 OG. It is using Wyeast 1318...

I have two questions that I’m hoping some people can help me out with. I’m going to start brewing some sour base beers this weekend. My goal, and a lofty one it is, would be to brew one 5 gallon batch every 4-6 weeks until I get enough different beers to blend/play with. My first 5 gallon...

Hello Everyone, After my last bottling took way longer than expected I decided to attempt to save some time and put a beer finishing this weekend into a keg. This will be my first time kegging, so I’m hoping people can help me with a few questions. I appreciate any help offered up here as I...