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Just sending out a feeler. Where are folks sourcing malt these days? Im considering starting an online store focused on grain/malt. And eventually other items. Would sponsor and sell here. Curious to hear what people are looking for. Do you prefer actual shipping cost or elevated prices to...

Time to blend a bunch of sours. Sampled 12 carboys a couple weeks back and have some blends to prepare based on taste and blending calculators. Want to fruit some of the lambic/geuze blends. E.g. Going to use drained oregon sour cherries plus extract for. Kriek. Thinking blending then fruiting...

Anyone use wine concentrate to either blend into sours (and referment) or ferment out then add to their sours? I'd prefer to just use grapes but I didn't want to commit to 55lbs of grapes and local supplier didn't have the varieties I wanted. Have concentrate for 3 gals of Muscat and 3 gals of...

Still perfecting my fast lacto sour beers where a target pH of 3.5-3.7 is either dry hopped, bretted (is that a verb?) or fruited to add additional complexity, tannins, flavors etc. these beers tend to consumed fairly quickly and I say they have for the most part been very successful. So Ive...

Just brewed up 12 gal of a black IPA wort, mashed at ~ 150F, boiled 75 min with no hops, cooled to 100F and pitched ~ 1 qt of lacto starter from grain into each carboy. 1 Carboy was held at 95F for 48 hours, pH dropped to 3.05!! I've never had a grain sour work so fast (hence no hops this...

Ive always boiled 75-90 min before sour worting then fermenting (i dont boil post souring). Im considering splitting a 10 gal batch tomorrow souring half with lacto and then bittering and hopping the other half like an IPA and fermenting solely with a standard yeast. I see folks simply heating...

My Consecration clone never soured. I fed it maltodextrin (~3.5 oz per 5 ga) l, threw in some dregs and it kicked up with crazy fierce big ass bubbles screaming up from the cake. Its at 1.002 pH ~4.0. Huge new brett lambicus like flavor and aroma (again) but not sour. So....... I want to make...

Going to randall an APA for an upcoming party. Curious as to when to get it all hooked up and get the hops soaking. I dont want it to get too vegetal/grassy. Typically at festivals they are hooked up just that day, but others here mention dry hopping in the keg w good results. Thinking about...