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I recently brewed up a very light Blonde ale for the wife, with some sugar added to boost the strength a little (for me :) ) I used Notty yeast for the first time, but my swamp cooler started off cooler than normal at around 47 degrees F. Being that it's an Ice Cube cooler, it is well...

I have a flanders red that's been sitting in a bucket with roeselare for 5 months - it's getting good and sour, and has a big nasty pellicle, but the gravity is steady at 1.011 - I was under the impression that the brett in the R. blend should be chewing this down to close to 1.000. Am I mistaken?

I'm wondering if anyone else has ever done this... I have a batch of Barleywine that started at 1.112 and seems to have finished at 1.032 using a starter of WL001 plus a packet of safale 05. Most of it is going to be kegged and force carbed, but I wanted to have a few bottle-conditioned...

Scenario: I've fermented out, secondaried, and gelatin'd a batch, transferred to keg, chilled it down and gotten it carbonated perfectly, but there's still a significant young "green apple" taste. Based on others' experience, I'm curious, should I A) leave it in the kegerator to age at...