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So, on August 22, 2020 I decided to take a walk in the woods with my dog Hunter. We went to a park in Grand Valley, Ontario (an hour and half or so outside Toronto) called the Luther Marsh Wildlife Management Area. We were plodding along on our hike for about an hour (about the time I planned to...

2nd Year Beer The feedback was positive from judges and this years version took 2nd in the comp I entered. 2 comments from the judges to consider: They comment it could use a little stronger malt backbone; the batch I added when I pulled this version was a little darker so perhaps that will...

This approach worked great. Very little or no THP in this years versions of my beer.

Here's my profile (post adjustments): Calcium (ppm) - 53 Magnesium (ppm) - 22 Sodium (ppm) - 15 Sulfate (ppm) - 123 Chloride (ppm) - 0 with campden Bicarbonate (ppm) - 54 Mash ph - 5.28

So the project continues. I tried a bottle that I pulled and force carbed; it was good, sour, and probably a little more complex than last year. My only complaint would be that the beer is a little thin - I suppose I could try mashing a little higher (or a lot higher) although I've been mashing...

So I'm a ways into the project now. I've almost kicked the 5 gal I pulled straight, and just racked 5 gal onto 13lbs of sour cherries (which should be ready right around my birthday!). I also added about 13 gal back into the barrel (3 batches discussed above - 1 house blend, 1 dregs, 1...

I've considered it, but don't really have the room. At some point I'm sure I'll have to move, and moving a 30gal barrel doesn't sound like much fun so... I also have a couple of 15 gal cornies that would be a lot easier for this. Maybe it I get into a permanent house or something I'd do some of...

Thanks a lot for the thoughts. I think I'll brew 15gal this weekend and probably split it three ways: Aged hops only & fermented with Flanders Specialty Ale yeast... I'll use this for pitching the dregs of whatever I drink between now and when I transfer into the barrel Aged hops only &...

Ok, so long time, no update this thread... it's pretty much a year since I moved the fist 15 gal into the barrel and everything seems to be working well enough. I pulled 5gal (out of ~30 total at this point) and carbed it up. I’ve got two things to deal with really: Problem 1 – The beer is...

So I have a couple of sours aging in glass carboys that have been in for six months or so, so I'm pretty confidant they're done at least pushing co2. I have a lot of corny kegs around (and now access to a good supply of cheap cornies) and was thinking it might be easier to move them into corny...

Yeah I was thinking about that as well. I was thinking maybe I'd add some maltodextrine to get the buggies some extra food and have a mini second fermentation to purge the carboy of oxygen.

So I made a 15gal batch of lambic, split between 3 carboys. For one I used WLP655, for the other two I used US-05 and some dregs. I want to combine them into a 15gal carboy to bulk age (it looks pretty and can go in my living room to show off something cool) but I don't want the WLP655 to just...

So, to update this project I moved the 15gal from 3 carboys into a large PVC barrel (maybe I'll post a pic here at some point) after 3 months, and then racked a new batch of beer onto the yeast cake (brutal brew day... didn't bag leaf hops... bad idea). The three batches were interestingly...

Is this not a website dedicated to flooring? But in all seriousness, thanks for the correction (and input)

I've taken everyones advice so far, and now I'm almost ready to move my first batch from my carboys into the soleria. I've also started to stock up on some unpasturized sour beer that I like so that I can incorporate it to develop my house culture. Now I'm considering the best way to get the...

First, go buy the book American Sour Beers - I say that not to be a jerk who responds to people who ask a question with "look it up yourself, but because its a seriously awesome book and most/any 'opinion' I have is because I read that book. Options that might work for you: - Campden - use 1...

Yeah... embarrassingly I didn't actually realize that (should have read the info more closely). Oh well, it's all getting blended and it'll be an interesting one to try. Am I correct that at this point adding lactobacillus won't really do much, but also won't hurt anything?

So to update on what I ended up doing: I brewed a 15 gal batch with at a low hoping rate (5IBU from 28g of EKG) I split it into 5 carboys and used US05 on all three batches and at the same time pitched Roeselare in one, Roeselare + some dregs in another, and finally WPL644 in the third My...

I guess my concern is that I'll have all the yeast, turb, etc sitting on the bottom of my soleria for an extended period. I suppose there's not really anything stopping me from using Roeselare in the primary, and then transferring over to the soleria for bulk aging but that just seems like a...

Thanks for all the comments so far guys. Some follow up questions and comments: That's kind of the path I'm leaning towards actually, clean ferment and then use WLP655 + dregs of whatever I can scrounge up. When you say you pitched the Roeselare when you transfered in December, do you mean...