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'bout to open the first of my pumpkin ale. :mug:

ITP Midtown and Lindbergh Brew abt 3 times a month.

That's exactly what I'm looking for. Thanks all! This forum is a hell of a resource.

Oh, and I'll definitely be going with the Roeselare. Great suggestion.

Going to give the brown a try. Should be a good while before I know if I got it right.

Thanks! I'll have to look into the Roeselare Blend as an alternative. Great feedback.

I am looking to make a Flemish Sour and the recipe requires fermenting with two types of yeast; a Belgian Ardennes WYeast and a Belgian Lambic Blend. What is the best way to pitch these yeasts? Simultaneously in the same carboy? Or I've seen it done where the wort was split among two carboys...

I definitely get some less than pleasant smells after opening a fermenter. Especially if there was a vigorous fermentation and there is some protein residue left on the side of the carboy above the 'water' line. You may also notice that the left over trub in the carboy after siphoning smells...

From what I understand, beer tastes best after aging for 2-3 months. Of course this conditioning should be in either a bottle or a clean secondary, not on the trub in primary. Some heavier darker beers can benefit from aging for up to 6-8 months, but I'm talking thick, dark stouts to give the...

Howdy folks, Long time lurker, first time poster. Recently, I tried my hand at brewing a Terrapin Golden Ale clone (available in GA). After the boil and prior to pitching, the wort seemed great (sweet/good color). I pitched yeast at 68F and fermented at 68-70F for two weeks. I hit my projected...