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Taking delivery on my gin barrel very soon. I'm not sure whether i want to run some clean beers through it first, or go balls deep and sour it immediately. Either way....i think my options are kinda limited. So lets hear some thoughts....maybe a lime zest berliner? Lemony sour blonde ale...

Has anyone tried using an english mild malt as a base for a sour? Curious to try it out, due to the higher amount of dextrin already in the grain vs basic 2row or pilsner.

Has anyone played with using a fairly hoppy starter to try and promote brett growth....but inhibit bacterial growth, from a mixed culture. Thing is, i have a BIG brett starter that say a bit long, got too much oxygen...its smelling a bit acetic. I also have some rather old mixed culture packages...

I have seen this tossed around in the primary and secondary discussions, but, what about using buckets JUST FOR THE FINAL FRUIT ADDITION? I have several beers ready to be set on various fruits, we are talking 1-5 months. Does anyone have experience with this? Beers were done in a mix of glass...

How are you guys storing acid beers that'll be used for blends later? I had one go straight tooth melter that will be used to bring the sour up on future blends....but I'm not sure how I should store this stuff. Kinda want the carboy back, but I also am not sure about dedicating a corny...

Has anyone tried making their own puree from fresh fruit for your beers? I've done whole fresh (after freezing) several times. But I'm considering trying homemade puree soon. I have a lot of fresh peaches heading this way very soon. Also wine grapes and cherry (hopefully) maybe even...

I haven't brewed in a while, and I have a huge brewing schedule coming up in the next several weeks. Most of these are either going to be for our clubs GABF event, sours, or competition beers and will either take forever, or are mostly "spoken for". Plus this would be a nice starter for the...

Brew day didn't quite go as planned yesterday. First, had a bag of mystery grain. I was pretty sure it was Vienna, as there was a partial bag at work that was ripped...thought I grabbed a random empty grain bag and forgot to label it. Fast forward a few months I'm sitting here looking at it...

Anyone using these? I picked up a lbs to use as I'm about to delve into my sour insanity tour (got six 15gal fermenters plus a couple 5&6 gal to get going). I don't imagine they're the same as aged. More then anything I'm wondering about the amounts per batch. I was figuring on 1-2 oz per...

Anyone tried any of GY's sour cultures yet? LHBS owner texted me this morning that I have GB110 lacto, GB124 sour saison (saison/lacto) blend and the Belgian sour plum (fruity Belgian sach/bacteria) heading my way. As usual with GY stuff, I can find no info outside of their Vermont and saison...

First time I've ever undershot my gravity. Aimed for 1.049 ended up 1.037. New system, 2nd brew on it, used 22% rye, strike was hotter then intended...you know, typical brew day on a new system lol. This is a rye saison. My thoughts are to add some DME and/or sugar. I'm thinking 1lbs DME...

I WAS going to brew a lambic on Sunday, with hopes of starting a "he has risen" gueuze in a few years. I know people that do birthday lambics, or new years day lambics, so on and so forth. I got scheduled to work my 2nd job, so it'll have to wait a week or do it tomorrow (close enough)...

Has anyone tried this, or does anyone have some input? I haven't done a sour mash yet, but I'm reading a lot. I keep seeing people having really good results with purging 02 to reduce butyric acid (no one likes puke). I'm thinking...what about using a no chill cube, or maybe a collapsible water...

me and fellow brewer Tasq, are trying to create a beer. We know what we want out of the beer but have no idea of how to go about it lol. Trying to do a sour cherry dubbel, something along the lines of the Chatoe Rogue 1st Creek or Boulevard BBQ (obviously with out the bourbon barrel part)...

Holy crap!!! This is some GREAT beer! I think this may be my new favorite hoppy beer. I put it up against Pliny or Hop Stoopid any day. Its brewed a bit different, basically an American PA with Westmalle yeast. Starts pretty big a 1.082, 8.85% ABV. Wow, doesn't taste that high in ABV. IF you...

If you can find this, BUY IT! And drink it fast :D Fresh Hop IPA made with all Colorado grown hops. This beer had great aroma, and the first taste is just a citrus/flower hop explosion. Great mouth feel too. From start to finish we really enjoyed this beer. Its a very limited small batch...