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I finally got my first infection!! All-grain IPA brewed 10/05/2020 Original gravity 1.075 Current gravity 1.019 Crossmyloof US Pale Ale yeast (attenuation 72-82%) fermented around 19C. So I dry-hopped this yesterday opened the fermenter and found a thin white pellicle across the top. The white...

I've messed up! I had a saison fermenting that came down to 1.013. I thought that was a little high but it was at the lower limit of the attenuation for that particular brand of yeast. I wanted it a little drier though so pitched some Belle Saison into it and had it at 30 degrees. Things were...

Hi Brew Wizards I want to brew a cranberry saison so I've been looking at different options for the cranberries. I've been looking at dried cranberries online but I'm worried that a lot of them say they're dosed with sunflower oil to prevent clumping. How worried do I need to be about the oil...

Hi All I've got some bottles of stout that I bottled a couple of weeks ago using table sugar, they were bottled to 2.3 volumes of CO2 with boiled sugar added directly to the bottling bucket. Since bottling they've been stored at room temperature (about 20c). I opened a couple yesterday (at...

Hi I've just bottled up a batch of Saison and whilst doing so noticed my sourdough starter was sat there on top of the fridge. This got me wondering if the yeast/bacteria present in the sourdough might be a potential infection hazard to the beer I was bottling. Does anyone know if the...

Hi All I'm new to the forum and this is my first post so I apologise if this has been asked already. I did have a search but couldn't see quite what I was after. I've been thinking about harvesting yeast from batch to batch and although I've managed to find a lot of information on how to do...