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Hi All, I'm making a Sante Adarius West Ashley clone (3724 + 3711 + bottle dregs from two bottles). I have a used 10g barrel, but can only brew 5g at a time with my equipment. I've now had two successful brew days and have transferred both batches to the barrel. Here's the problem - I...

Tapping into the extensive knowledge base here. I've been dying to try Cantillon and it's so damn hard to get. I've got a bottle of '16 Dark Lord in the chiller...just waiting for another good home...where it can be loved and appreciated. I found someone that would trade a Fou' Foune for my...

Hi All, I've brewed a couple sours with decent success over the last couple years. Usually, my process is to throw everything in right at the start of primary (sacch, any bugs I'm using, bottle dregs). My one complaint with my sour beers thus far is that they may be a bit too...

Hello! I've been aging a sour beer in a carboy for about 8 months. I'm ready to bottle it, but it's been sealed in the carboy and seems to have carbonated up some. I imaging the bugs and bacteria were still working and I should have kept an airlock on it instead of a solid bung. I have no...

Hi All, I'm making a DIPA and just pitched a single dry packet of US-05 into my 1.077 wort on Sunday. Is that enough? I feel like I probably should have used 2 packs. A couple months ago I harvested a mason jar of US-05 from the trub off a previous batch. I rinsed it a couple times, and...

Hi All, I'm going to be making a Coconut DIPA, loosely based on the Coconut Milk IPA from Fieldworks. According to the description of the beer I'm modeling it after, they use "heaps of milk sugar", but I'm not sure what that translates to for a 5-gal batch. 1lb? 6oz? Please help...

Over the last year, I started brewing sour beers. The first beer was a brown ale fermented with Roeselare yeast/bug blend and 3 bottle dregs, then aged for 8 months in a glass carboy. The second beer is a blond ale fermented with Bootleg Biology's Funk Weapon 1 and re-pitched WLP530 from Westy...

Okay, so I recently tasted Fieldworks "Coconut Milk IPA" and it kinda changed my life. I'm always trying new beers (sours, brett beers, IPAs, beers from different countries) and rarely do I think about a beer long after I drink it. But I've been dreaming about this beer for WEEKS since having...

If you could design the perfect one-stop-shop website to learn about a particular beer....what would it include? Here are some ideas I had: - All the rating sites pulled together in one place (BeerAdvocate, RateBeer, Untappd) - As many technical specs as possible about the beer (grain...

Looking for DL or other interesting, highly rated brews I can't get in CA.

How is the trading power of Parabola 2016? Is this hard to get in other parts of the country? Local bottle shop has limited supply, but RISs aren't usually my preference to drink. Expterise needed!

Someone proposed this trade From him: - 1 Permanent Funeral (10.5% IPA - Imperial / Double Brewed By 3 Floyds Brewing Company) - 1 Dark Lord (2015) (15% Stout Russian Imperial Brewed By 3 Floyds Brewing Company) - 2 Zombie Dust (6.2% Pale Ale - American Brewed By 3 Floyds Brewing...

My coworker is going to Captola, CA this weekend and offered to make a beer run at the brewery. I love funky/sour beers, but I've never tried one from there. What should I have her buy? Any specific recommendations? http://rusticales.com/ Thanks! Chris

Hi All, Quick questions I was hoping to get some feedback about. The answer will determine whether or not I stop by the LHBS on my way home from work today. I'm planning to package my first sour beer that was produced about 7 months ago. It was fermented with both sacch and Roeselare bug...

So the other day I picked up a once-used 10-gal bourbon barrel from Seven Stills Distillery in San Francisco, CA. I wanted to have a small format barrel on hand to use for making sour beers. Here's the problem. I have officially determined that I'm not a fan of the BIG, RICH, DARK, massive...

I'm going to be picking up a 10 gallon oak barrel that was used just once for whiskey. I asked the distillery if the sulfur it or treat it in any way and they said, "nope, the staves will still be whiskey soaked". My goal is to eventually use it to make sour/funky beers, but here are my...

My uncle SWEARS that Fee Brothers makes the best bitters on the market. Being a fan of Old Fashions (and science), I decided to put it to the test with a good ol' fashion (ha! see what I did there?) blind taste-off. What's your bitter brand of choice? CpWuuBesr9w

Mmmmmm Anyone try these yet?

Hi All, I just started getting into the beer trading seen and I don't want to get bamboozled. I picked up a couple bottles of Pliny The Elder a couple days ago from the brewery and someone offered me a Kentucky Breakfast Stout + 2 Gumballheads. Good deal or Bad deal in your opinion...

I was planning to make my first lager this weekend. I decided to follow the general consensus and make a starter with my WLP930. I started it on Wednesday evening (2 days ago) and made a simple 1040ish wort with some LME and shook it around in a sanitized mason jar. Day 2 morning - No sign...