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At one of the presentations at anhc (can't remember which) the idea of instead of having a sour mash to instead just pitch lactobacillus into the wort until it makes the amount of acid usually made in a sour mash and then pitch the brewer's yeast. People who know things about sour beer- what...

So apparently there's going to be a new show on the Brewing Network, The Sour Hour. Seems interesting, it'll broadcast live 9.30am Adelaide time, 8.00am east coast time tomorrow morning. I'd say it'll get archived, but it's always better to listen live and go on the chat. Hosted by Jay Goodwin...

With the hooking up of my beer engine, I finally have seven beers available on tap. Which means that for the next so many batches, I will be brewing beers dedicated to the various kingdoms in Game of Thrones. Because I'm nerdy. This thread is to talk about firstly what styles would be best to...

I opened the fermenting fridge so I could keg my latest batch (dry stout), and a smell hit me, filling me with dread. It's the sort of aroma that I associate with what a beer gives off when it's infected. So with dread I poured myself a sample... and it's fine! Clean, no flavour issues...

I use a plate chiller to get my wort down to the correct temperature by recirculating the wort into the kettle until it's about the right temperature, measuring by feel. However, this is a very inaccurate way of doing it because i'm only really guessing what temperature the wort is coming out of...

I have a dropbox account, and in it is a folder with a bunch of technical brewing texts. If you also have a dropbox account, I can share it with you and you can also check them out. Hit me up via PM if interested.

A few years ago wyeast released pacman yeast as a limited release. I loved it, and like a crack addict being cut off from their dealer, when it wasn't available I couldn't deal with it. I've heard that rogue uses pacman yeast, and I've considered culturing the yeast from their bottles. So the...

Just a thread asking how other people clean their plate chillers. Here is my solution in action, attached. Essentially I fill a garden sprayer with pbw and attach it to the beer out. I then pump until I get all the liquid through. After that I rinse. How do you all clean out your plate chillers?

OK, so my 100th batch is around the corner and I'm working through my recipe ideas for it. I'm thinking a scotch ale, and so far have just gotten Jamil's recipe and made a small change to it 25L Batch Target OG: 1.146 Target Colour: 10.8 SRM/21 EBC 15kg Pale Malt- I'm tossing up whether to go...

I've been considering getting a party pig (or two) so I can keg up my sour beers and keep them separate from my non-sour kegged beers. Does anyone here have one? What are they like?

I'm looking at getting into top cropping, so I can make sure my pitches are as healthy as possible. However, I can only ferment one beer at a time, having only one ferment fridge, so there will be some days between harvesting of the yeast from the krausen and pitching it to the new wort. I will...

OK, I'm planning on making a wheat beer soon- most likely 50% wheat, 50% pilsener, Czech saaz to about 15 IBU (rager), ferment with weinstaphen yeast. I'm thinking of racking onto cherries and adding a mix of brettannomyces and lactobacillis (recommendations of a good one? Preferably by Wyeast)...

Looks like there isn't a thread on this so far (if there is, merge plz mods!). From Bairds: So, what styles does this grain work in best? What % of the grist works well, and at what point does it become a bit too much? Discuss!

Just recently got one of these- The thing on the right, not the pint glass. It's there for scale. Apparently they're used for casseroles, so you can use herbs without the food being full of sticks and leaves. Biting into a clove is a thing of the past! But hey, my thinking is that a better...

I am planning to get the yeast cake from my current run of beers, wash the yeast and store the yeast. If I take the cake, put it in a sanitised jar, and then put it into a fridge (so the yeast/trub/other crap will settle and separate out), will the yeast suffer from thermal shock, since the cake...

This is the discussion topic for article: Setting up mIRC for standalone AHB chat

What styles are best suited to a Burton on Trent water profile? Cheers, Dave

OK, so I'm planning on doing a decoction mash at some point. I've already done one, but there are a few questions that come to mind. * When I did my first dcecoction mash, I didn't have the means to measure pH, but now I do. What sort of pH range is optimum to maintain in the decoction? * If...

From here: So, what beers do you use biscuit malt in? Is it one that's commonly used in your brewhaus, or is it a malt that you occasionally use when you remember it exists? Discuss!

Tradition and Mittelfrueh were discussed here, and Pacific was discussed here, so let's have some more hallertauer discussion with Hallertauer Hersbruck. Specs from here: So, what's it like compared to the other hallertauers? What beers do you like to use it in? Discuss!