I brewed a Belgian golden strong and it has reached what appears to be its FG, .015. It is in range for the style but is sweeter than I want it. What I am looking for is ideas to create a perceived drier beer. It’s okay but I am willing to toy with it since it is not what I set out to make...

I bought a refractometer recently and went to calibrate using distilled water per the instruction. It was off by 1 brix(?). When I went to the adjusting screw I found it could not be adjusted down any more. Could I be doing something wrong (it seems simple enough) or did I buy a crap...

I am looking for anecdotally evidence about the attenuation of roeselare. The company says 80%. Can anyone report greater or less numbers?

Does anyone in the greater Houston/Spring, TX area have a beer gun they would be willing to rent me? I am trying to free up some kegs. By "rent", I mean I'll give you some beer. DM me if you can help. Apologize to the rest of you that just wasted 20 seconds of your time.

I cross threaded the out post on a keg, on the keg not the nipple (ha ha, nipple. I think that is the correct term though) Is there anything i can do to fix this problem or have a created a stainless steel carboy?

I have found one answer to my question but I wanted to follow up but the contributor that posted it has been banned (possibly for making bad beer). I am going to make a Flanders red. After I barrel it, I want to blend it back with fresher beer. My thought was to kill the sour blend...

This is more of a complaint than anything else. Am I the only one that does not like the wake the new recipe builder works. Finding yeast is less intuitive. When I enter a hop, it includes the theoretical AA in the name, even after I change it in the AA box. Admittedly, that is an annoyance...