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I'm a fairly experienced brewer just getting back into it after a few years off. But I'm posting this problem here in the beginners forum because using a propane burner is completely new to me and I can't figure out what I'm doing wrong to save my life. I have a Bayou Classic BG10 burner and...

Last January I brewed a Flanders sour brown with the intent to use it as a base for a Kriek, as Liefmans does. It's been on the Wyeast Lambic Blend and Calvados-soaked oak cubes for a year now. Everything's been going swimmingly - no complaints thus far. But about a month ago I racked it...

I recently purchased a bag of wire hoods to be used for restraining Belgian-style corks from my LHBS. I assumed I was getting the same product I'd twisted off many commercially-made beers that use these closures, but they seem more brittle and made of thinner gauge wire; they twist on fine but...

By now, everyone knows that if you plan on brewing with "wild" yeast and bacteria, you'd better have a dedicated set of plastic and vinyl gear (racking canes, siphon tubing, airlocks, funnels, etcetera) separate from your equipment used for beers fermented by Saccharomyces sp. alone. The use of...

...but I haven't been able to find answers elsewhere that help my particular case. I've been brewing for two years now and haven't had much need to post here as I've been able to troubleshoot much on my own, but sometimes RDWHAHB just doesn't cut it and one craves further assurance. Here's...

Hello all, first thread here - not your typical rookie question, perhaps, but I couldn't find an answer elsewhere on this board. I brewed a Berliner Weisse back in mid-November (OG 1.030) and bottled it after three days of primary fermentation as per the recommendation of Kristen England in...