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So in 2014 I visited Russian River, got hyped, and then made 10 gallons each of red, brown, and lambic that summer. Sour beer didn’t catch on in my circles so by 2020 I still have a case each of red and brown bottles and a full keg of lambic. All 2014 vintage. What’s the best way to use this 5...

With a small beer like this and the flaked maize it might come out a bit thin with a saison yeast going as low as 1.002 or so. The rye could help compensate with added viscosity. If you look at the moonshiner story behind Kentucky common then I doubt they had the best temperature control or...

I ended up going with 4oz of blackprinz that I had on hand. According to Beersmith that puts it at 16 SRM and it's sort of a dark copper color. Blackprinz is still 500L but maybe the black patent adds a little something extra to the hue. Pretty much subbed out all the malts for Euro malts...

In the original post, the Color is 11 but the picture comes out much darker than that. I'm halfway through the mash now and it's definitely not going to be as dark as Revvy's picture with just 2oz black patent and 2oz dark crystal.

Putting 120V through a dog's head, vital organs, and spine to defend a pile of birdseed in a dish strapped to a plywood board sounds like you have your priorities straight.

Over in Ohio where I am there was a reckoning of sorts when places like Deschutes and New Belgium finally entered distribution and started off strong with $7-8 sixers and $4 bombers this year. It really undercut even local brands and I haven't seen prices going up lately.

Aww yiss, stainless steel. Sign me up!

Take a gravity reading. Maybe another way to balance out the high gravity would be to add hop extract so you've got more of a triple IPA that can mellow out the sweetness. Is the beer at a good temperature for saison yeast?

Having the lid on is the wrong way to run it as an open fermenter but I don't want anything like basement funk, pet dander, or anything else to get in when I do the open fermentations I want to try. My fermentation fridge is debris-free but there's been a lot of sours in there lately. That's...

I'm working on the setup for a 100% Brett open fermentation and want to use steel or glass as a fermentation very with a very low aspect ratio (height:diameter < 1) to maximize the open character. Originally I came across a few 2" deep steel heated food trays at Sam's Club but looking into it...

Brett would take some time to work. A starter would help it go faster. You could dry hop after to restore the hop character lost during aging.

That looks like a lot of Crystal and Munich even for a 1x IPA. In some cases people use 5-10% sugar to dry it out. BeerSmith says adding 1# table sugar to what you have now would only lower the FG to 1.018. You could blend in a drier beer.

Columbus Brewing's Bodhi IPA is great if you can find it. Jackie O's is in Athens, OH but distributes up and down the state. They have a great range of selection and some interesting recipes.

Just run the 12V through a metal tap handle. :ban:

The break-down of why each ingredient was chosen and how much is a crucial discussion you don't see when recipes are posted. I'd be curious to know how many revisions it took to get the recipe to where it is now.

I've had good results with ~1 tsp of off-brand Splenda per pint added in the cup or altogether at once in the keg. Definitely test it on the small scale first to see if you like it.

That's what I've been thinking too. In the past Lake Erie Monster was deviously easy to drink for its ABV and at a good price. The hops are a bitter harsher now and the body seems a bit sweeter without either change balancing out the other.

^^ Plus cheese, kombucha, etc. etc. all homebrew fermentations!

Duchese goes all out with the acetic acid. What sort of wines were you making before? Did you age them?

Is Carapils a true crystal malt? Pete's Wicked Brown ale used a very high percentage of C60L. Some of the altbier and southern brown ale recipes can end up with some pretty steep amounts too.