I have my first attempt at sour beer that's been sitting for almost two years now. Getting ready to bottle it but after all this time I don't want to mess it up. I've read a few things but unclear on what I need to do for successful carbonation. Is there still enough viable yeast in...

I've been fermenting a sour for a year now. Next month it's time to put it on some fruit in a secondary. Unfortunately I was planning on just buying a glass big mouth when the time comes and this virus shutdown is making it tough to get one. I can get one but I'm too cheap to pay for shipping...

I decided to try my first sour beer. I brewed it this past May and am fermenting it in a glass carboy. So now about 5 months in I can see a white film on top. Is that normal or is it spoiled? I used Wyeast Roeselare Ale Blend yeast.

I put together an IPA recipe inspired by an article I read. In the article one of the yeasts they suggested was Ringwood for it's fruity esters. But they mentioned it's harder to work with. It started off well but not as active as other yeasts I've used. Over the last two weeks it's been...

This is the first time I'm trying cold fermenting. I have a czech amber lager fermenting at 50 degrees F. It's been three days and no activity in the airlock. Should I be worried? I'm assuming fermenting at cooler temps results in slower fermentation but not sure. How long should it take to...

I'm 55 years old and new to brewing. I went on a trip to St. Louis last fall with one of my sons. Among other things we visited some distilleries and breweries down that way and got inspired to try homebrewing. We started last December and have some successful extract brews in the fridge and...