Recent content by bastump218

Best beer I made to date love this stuff.....skaol

I have a new 20L barrel I am going to use some day for sour beers.....I want to age a barely wine and an RIS in the barrel prior to putting bugs in it....I am using a sulfer based "sanatizer" in the barrel will this affect the beer with a sulfer taste once I but a beer in there

Can you also put some surly in there to keep the beer developing as it ages in bottle???

Have a lambic/sour that was fermented with straight roselare blend and is at a 1.003.....looking to bottle this within the next two months been sitting close to a year.....any suggestions on bottling for this? Goin to use champagne bottles bit curious as to how much yeast and sugar to use

I had the same experience with roselare. My lambic has been sitting 8 months now and is slightly tart and complex. Be patient good results will follow

I had the same experience with roselare. My lambic has been sitting 8 months now and is slightly tart and complex. Be patient good results will follow

I want to harvest some dregs from a jolly pumpkin beer to pitch into a Saison I brewed with Brett b. My question is how fresh should the bottle be and is there a cut off of how old the bottle should be to try it. I have three Jp bottles all bottled in 2011.

My wife an I recently experienced a house fire and I had three batches in my fermenters in the basement......the basement smells like smoke but air locks and fermentor are in tact. But the temp in basement went for 70 to like 54.....are my brews any good and will my brewing equipment be bad now...

Made a 500ml starter of Brett b last night want to build it up to 1000ml....when can I put in another 500ml of DME......and how long until it is reAdy to be pitched

I have read so many different things on sour mashes I am confused by rewarding too much.....any suggestions on a good easy way to make a sour mash

Thanks for the input I will defiantly be able to use some of your advice......with acid malt what percentage of the grist should it take up....will lacto bacteria eat up the acid malt sugars and make the beer sour

I want a sour Saison.....

Want to brew a Saison and ferment out with a Saison ale yeast then rack to secondary and pitch a Brett or wild yeast strain and oak cubes....then when ready ads fruit and let sit for a while longer. Question is will this work......suggestions

Brewed this yesterday looking very forward to kegging this one....

Should side bones be trained after the get really long.....