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1.060 is the SG I shoot for for my flanders. It's a little on the big side for BJCP comps but it doesn't seem to hurt.

It really depends on the barrel. I have a balcones barrel that was only a medium char and I would have no reservations at all about putting a golden in there. On the other hand I have a rye whiskey barrel that is like 3 years old and while the char character has gone down substantially, it...

Barrel aging tends to round out a lot of the harsh corners of a beer so my personal opinion is that you are probably fine with your original recipe-- it's huge and will be harsh and probably not what you'd want in a non-BA beer but probably would turn out fine in a huge BA stout that you won't...

ordered 2. thanks

I agree with rlondardo. If you want to make a sour IPA of any sort, IMO the best thing to do is to make a kettle sour. This allows you to use the souring attributes of lacto while also making a beer with significant quantities of hops. Basically, run off your mash into your kettle. Bring to a...

Throw my name in too. Working on a kegerator build in the next 6 weeks.

One thing to consider is that malted oats have a substantial husk. This can be a good thing, in that it really helps with runoff, similar to the way rice hulls do. On the other hand, it can be tricky to mill because each grain is more narrow than malted barley. I tend to run it through...

Having VERY sour beer is a great blending tool, as long as it's not overly acetic (and even then, in small quantities, it's useful). In general, I think of the acid beer is the blender, and another, more mild beer, as the base. In other words, typically the quantities of the highly acidic...

@odorf I think that's just his tower-- in other words, the beer isn't actually touching the black steel.

As I see it, as long as you have beer ready, you have three options. 1- simply rack the next beer in.this maximizes the amount of micro flora you're bringing over into batch 2. Given that your first beer isn't terribly sour, that's what I recommend. 2- cold water rinse. This eliminates a...

Blend the beer with a non-oaked beer. Time also helps tremendously. One of the problems you're facing is that a bourbon barrel typically has a heavy char, which provides a really dominant oak flavor, as opposed to a lighter toast like they use in winemaking. I agree with bknifefight, you...

When I use Roselare, my first batch with it, I tend to use it as-is with no other Sacc. Subsequent generations, I primary with sacc and secondary with Roselare. Works for me.

Got an email back from them stating that this is normal color for Simcoe (as well as citra and summit. Now I'm second guessing myself. I opened the bag I had vacuum sealed and they are just not particularly pungent-- I'm used to simcoes being super aggresive. Let me know what you find.

Guess I should have gone right to the source rather than just complaining on an internet forum! :o

I have a culture of brevis going and it's not showing visible signs either, but the population is definitely growing, and it's definitely getting sour. I just stepped it up so we'll see how it does. Given the number of reports with this same question, I'm guessing that brevis doesn't behave...