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Just to give a little more info, I just bottled some belgians with #9 1 3/4 inch and a hand corker. It is possible, but it is not fun. The corks needed to be wet, I had a little vodka on them and they slid in. I had a yellowish heme breakdown from the bruise on my palm for about 3 weeks though...

I figured it out! It tastes like salty caramel, that is what makes it so good!

Old thread, I know, but I just opened our spanishcastleale dopplebock we made and it got infected from the bucket we did a quick lambic in. Really friggin good. It has this whole sour dark fruit marshmallow toast sugar that is not at all off putting. I like this better than how the dopplebock...

All I can say is it's awesome!

After fermentation finished with the sacc I pitched two dregs of jolly pumpkin and sofie all on different days. I actually did sofie right before bottling to stress the brett out in the bottle. I bottled half plain and the other half with sour cherry concentrate. I added the concentrate to what...

I just added a little wine to a small split of a batch. I look forward to doing something with either oregano, sage, or basil.

PS I made my wife try it, and she slapped me because it was so grainy. Oops.

Its been bubbling for about 1.5 days so far, slow and steady. When I pitched the yeast, I also pitched about an ounce of unboiled sweet wort and pellicle. Being curious I tasted it and it may get to the sourness I'm looking for! It was pretty astringent, but I think this is all proteins and...

So I tasted the concentrated wort daily after pitching the whey, I was a little ocd and couldn't let it run its course and pitched lac to each day. The fourth day it finally had a decent powdery pellicle. It tasted pleasantly tart, almost cider like. In my impatience I boiled with hops and put...

I should also add that I am souring the concentrated wort before bringing it up to the full 5 gallons, so the lactobacillus isn't diluted and has plenty of sugars to eat. Unfortunately I have no easy way to keep the wort at the 110* for the lacto to work so I had to drain the wort to a sanitized...

I remember tasting Brouwerij Rodenbach Redbach back in 2007 and I loved it. It is no longer made and I'm trying to clone it, or at least create a similar tasting brew. I keep thinking about this recipe, and I wanted to post my methods for criticism and documentation. I have the base wort boiled...