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Just seen some of these at my local beer joint. http://www.petainer.com/ Got one and removed the plastic spear quite easily. I'm still waiting to brew the next batch and see how it performs. I guess it might get a few scratches after some uses, but it seems I could get and endless supply of...

I made a lambic two months ago and pitched some Roeselare and Trapist High Gravity. The beer is now at 0.999 and quite sour. I would say it has 80% of the Rodenbach grand cru sourness. I'm planning to transfer half of it on some sour cherries and the other on raspberries. Do you think is too...

I brewed a base for a Kriek on 24 april, which had a starting gravity of 1.053. It was brewed in two batches, on mashed at about 70°C, the other one at 64°C (but I have extracted about 20% of the mash liquid 5 minutes after adding the grain and brough to boil - sort of a turbid mash). In the...