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I picked up a bottle of rodenbach caractère rouge. It says it's refermented in the bottle. Does anyone have experience with dregs from this bottle? Is it just a wine yeast or sour dregs?

good luck.

I used BugCounty in my version but it's only a month old.

Did you taste before you added the fruit? Was there is difference between the two batches?

Could you tell a difference between the carboy and the barrel lambics flavor before you added the fruit? I don't want 50 or even 15 gallons of the same beer so I'm interested in using smaller barrels.

use a 1/2" drill bit for the grommet. First drill a small hole in the center of where you want the grommet. Then use the 1/2". It'll go in smoother and in the position you want.

UV light causes skunking not indoor light. I don't see why it's not feasible to cover each one. six old sweaters and a blanket?

I'm happy with these. Cheap, nice seal on the lid, thick plastic. A guy on ebay sells them for $18. shipping is another $18 but you can buy two together. total price for two 14.5 gallon drums comes to about $54

I used bug county on my clone. I'm doing it differently. Bug county from the start without the sugar, candi sugar, or currents added. The sugars and the currents will be added in about a year when sacc has died off. I made it about a week ago so I have no idea what the results will be like. I...

All the books I've read on sour beers are more of a history and style guide than instructional. There are some how to's and recipes but I find better instructional content on the internet than in books. That's not to say they are bad books. I enjoyed Lambic, Wild brews, and Brew Like a Monk. I...

I really like the design of your build and am planning on a set up similar to yours. Is there anything you would do differently if you were to start over besides the 40 amp SSVR? I was also thinking of using reflectix instead of the keg skin.

On my last sour brew I scooped out 1 gallon with grains from the mashtun 5 minutes after mashing in and brought it to a boil. I kept this separate till it was time to mash out. I added the 1 gallon back to the mashtun and drained it before batch sparging. It's not a true turbid mash but it...

This is what I do. Saves me from having to go out and get more DME. Seperate wort, add more water to adjust the gravity to about 1.030, then boil and add this to sanitized containers. I use stoppers and airlocks but that's because I like sanitation. When I run out of stoppers I'll use foil.

I just picked up the grains for this recipe and am thinking of using a different process then the way it's recommended by morebeer. Since I'll only be using a bug blend in the primary, would it make sense to add syrup and dextrose at the same time as the currents? Wait for the saccharomyces to...

I made a six gallon batch yesterday. Exactly the same as the last 10 gallon batch I made but with Bug country. Pitched 1/5 of the vial and fermentation was very active by evening. Used the rest to make starters.

I"m just cooling my wort for starters. I'll send some your way.

How did the Oud Bruin turn out?

I managed to get an order in this time for ecy20. If you can wait, I can send you some of my starter. Just cover the shipping costs.

Just placed my order for ECY20. Can't wait

Cacoa nibs are about a little less than 50% fat. That might kill your head retention and leave an oily mouth feel. If you could get some reduced fat nibs, it would work out.