Recent content by RyanK2

All of this is good info. I appreciate it.

Game on! I wish you all the best of luck, but I pretty much got this ;)

Wouldn't it be funny if nobody brought a base malt?

In a few hours my local homebrew club is getting together to do what we all do best, brew beer. Today however has a special twist, there are about 20 members and each was instructed to bring one ingredient of whatever you wanted to put into a 10gal garbage can batch. I've got a few ideas on...

Sounds like a case of overcarb or bottling before fermentation was complete, but after 3 weeks I'd assume the former.

I started this "Je Suis Légion Bretted Saison" back on Feb 27 and pitched Wyeast French Saison, 2 weeks later racked to secondary on 2 vials of WLP655 Belgian Sour Mix. I now have a nasty pellicle on the surface with some dried cherries floating in it, and I have a couple of questions as this...

This took me WAY off into left field. =D

Update?

Nonsense, the bottle says 1 year but its a caged and corked so it will last much longer. I'm looking forward to letting them sit well beyond then and seeing how they develop year by year.

I've got some in the cellar that I plan on leaving as long as I can stand looking at them every time I go in there. I think 5 years is considered the max. I for one LOVE this beer and cant wait to attempt a clone.

Oxyclean is good too but bleach... well.. you KNOW its clean.

You know, when I transfer to secondary or to a bottling bucket, I just swirl the bottom of the primary a little and pour about 4 cups of the slurry into a sterilized quart mason jar and stick it in the fridge. The night before I brew I set it out on the counter to warm up and the next day I...

Meh.. I let them warm up and always considered the "just cracked a beer" sound when opening them to be a sign of life, especially if it's accompanied by a foam over.

LOL! Definitely not e. coli. There is no alcohol left to act as preservative. Let them sit with bleach water.

I've added cherries or other fruit to the bottle at priming before and didn't consider a slightly higher sugar potential there resulting in a couple burst bottles. Best to do the whole batch, or split it in 2 and only fruit half.. no fruit in the bottles. Not only is it unattractive but it...