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386.25 Gallons +1 gal Methlegin test batch 387.25 Gallons

371.75 gallons +5 Cherry Melomel +6.5 Sack Mead +3 traditional for topping off 386.25 gallons Sent from my iPhone using Home Brew

6751 gallons +6.5 Geuze +6.5 Oud Bruin 6764 gallons Sent from my iPhone using Home Brew

I started making wine when I was 14 and started brewing beer at 18 because I couldn't buy it legally. Sent from my iPhone using Home Brew

A Flanders Red still has between 10 and 25 IBUs but with .05oz additions you'd get about 1.8 IBUs. Adding .5oz of each hops would bring the IBUs to 18 which is right in the middle of the range for this style.

I've got to disagree with that comment about the hops amount. 0.05 ounces is less than the weight of a penny, I doubt you could find a scale that would accurately measure 1/20th of an ounce. The recipe probably requires .5oz additions.

16,645.5 gallongs + 5 gallons Marzen + 6 gallons Common Room ESB = 16,661.5 gallons

10,652.5 Gallons + 5 Gallons Sans le Chat sour ale = 10,657.5 Gal

The style Marzen or Oktoberfest is usually brewed in March and drank 6-7 months later

4760 + 5 Gallons Flanders Red Ale =4765

I have 16 fermentors. 8 single gallon jugs for small test batches of beer, wine, mead. 2 6.5-gallon carboys, 2 6-gallon carboys, 2 5-gallon carboys and 2 3-gallon carboys. Many of my batches require a year or longer so I try to use a 6.5 for primary, then rack to a 6 for secondary and then to...

I had to crack open a Belgian Red just so I could test this thread by posting something on it. A good excuse to drink a great homebrew after a long day, thanks Weirdboy.

I don't really see the problem with that vial. Are you concerned that it's compressed somewhat ? All the yeast I buy from the LHBS is compressed to the bottom of the vial. Do you always have your vials shipped ? Maybe you're just used to seeing them pre-shaken in transit. Or is it that it's...

what yeast did you pitch in this ? It's going to be quite sweet if you stop fermentation at 1.030 or higher. This would be too sweet for my tastes but if you think you'll like it go for it.

In a turbid mash you pull some water out of the mash tun at the end of each rest 113, 138, 150, 162 just before adding more hot water to raise the temperature to the next rest. The wort you draw out is only partially converted, you heat this part of the wort to 180F to denature the enzymes that...

The Roeselare has sacc in it, I'd just pitch it from the beginning. I don't know about the cake. I don't know much about barrels but I would be concerned about using a new barrel for a long aging. You might over oak your batch. I'm pretty sure there's something of a barrel break in period...

That sounds right to me. I've added unmalted wheat and did a turbid mash for my lambic. A turbid mash will leave unconverted starches to the wort which will give the bugs something to eat as they sour the beer. What style of beer are you thinking of making ?

+5 gallons Belgian Lambic 3075.5

^ +1 Flanders Reds are aged in oak casks for many months. Also, much of the complexity comes from the blending of beers of varying ages. You may not be able to achieve those complexities without brewing another young batch. You could try blending it with a malty brown ale or add several...

Are you planning on using any adjuncts such as unmalted wheat ? Have you considered doing a turbid mash to add unfermentables to the wort for the bugs to munch on ? also, I looked up Roeselare and it seems like it would add more of a farmhouse funk flavor than if you were to just pitch...