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I haven't used Starbucks, but I used one from Trader Joe's a couple of years ago. I was getting ready to package a batch of porter and, on an impulse, I added the bottled cold brew. It was excellent.

No, I've been distracted. Bottled a bunch of sours that i had going, and started two solera projects. I think I'm going to toss some oak cubes in some good rum but put off the brew until the end of the summer. It should be a good project to get ready for around Halloween.

Getting ready to brew this again but, this time, I might go for all Brett primary fermentation. I'm about to rack a beer off ECY's Dirty Dozen, and i might put this right in on the yeast cake. Add bugs later.

Anybody know if MoreBeer is still making the kit? I never got one, but I'd be up for it if it meant getting some Vinnie barrel fragments. I've been brewing a version of this for about three years now, I keep the grain bill generally the same, and reuse the same old yeast cake while adding new...

Glad everything turned out well. My recommendation would be to use a bottling bucket in the future for bottling sours as well as for your clean beer. I brew a fair amount of sours and it was worth the investment to have another one around.

Sounds like things turned out very nicely. I had a gose with licorice at Warpigs in Copenhagen last summer and I've been thinking about trying to recreate it. Hearing that this worked out well, I think I'll give it a shot.

I haven't done anything yet--have a couple of brews to clear out before I get to it. It would be nice to hear from somebody who has made something similar.

Did you use Melange on its own, or did you pair it with a neutral sacc?

For me, this captures the takeaway from the whole thread. Anybody who is opening a bar, restaurant, or brewery today is flirting with disaster. There are so many things that can go wrong and competition is so stiff that you had better be on your game all the time. Regardless of whether you're a...

Thanks guys--I appreciate it. I think I'll give one of the recipes that Hujo posted in the earlier thread a try: http://www.jensgam.dk/wordpress/wp-content/uploads/2011/07/011.pdf I may or may not put the lakrids (licorice) in. I had a great Mikkeler gose this summer that had licorice in...

Any thoughts on how much coffee would be needed to replace both additions with cold brewed coffee? I usually use a Toddy cold brew system--I think it's a pound of beans steeped overnight in 48 oz of cold water.

Anybody have a recipe for hvidtøl?

Nobody?

I just had a chance to try Prairie Artisan Ale's Pirate Noir the other day. It's an imperial oatmeal stout aged in rum barrels. I think I'll just take a shot at a high gravity oatmeal stout and add some oak cubes soaked in rum. Anybody have any special insights into Prairie's recipe?

Twice I've decided to dump a yeast cake when my sour was complete, only to change my mind at the last minute. Both times, I've rushed out and grabbed enough extract to cobble together a partial mash brew with what I had left around the house. In both cases, I made something a little different--I...

I might never come home.

Wow, thanks for all the ideas. I can't wait to check them out. Crooked Stave has been at the top of my list for a while, but I'm excited to visit the others. Thanks guys!

I wouldn't say no to a whiskey--thanks!

I'm sold. I've been meaning to start splitting batches of sours, so I'll give that a try.

I'm going to be in Denver for work in November. I won't have time to make any trips out of the city, but I'm looking for some must-visit craft breweries or beer bars downtown. I'll be staying near the convention center. Any suggestions?