I will soon be making a hefe and will be using wyeast's 3068. In recent hefes I have made, I have always desired much more intensity in the flavors provided by the yeast strain. The only method i am ...
I've only recently been introduced to the glory of sour beers, and I love them. As a club, we're going to be brewing a sour beer to be aged in oak for years to come, so I was curious to see some ...
I'm considering trying to brew a simple lambic, which requires some open-air time for wild fermentation and souring of the wort prior to pitching yeast. I'm wondering if I could use a carboy as the ...
Can open fermentation be done simply by putting the fermenting beer in a bucket carboy and covering it with foil? The purpose of the foil would be to just keep airborne contaminants from falling into ...
I've always been very careful about control and sanitation with beer. But with my wine I do some native yeast Pinots, and some friends of mine are into the same with beers- they like funky, ...