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That's the thing. I'm interested in what would happen if I built a small enclosure outside, obviously sealed from the elements but without much temp control, and let the sours age for long periods of time. Would it have a negative effect?

I'm looking at doing something similar. I know Five Boroughs Brewing in Brooklyn, NY did a collab with a new Sake place to make a koji lager but not sure how they did it. Wondering if you ever made this and if it turned out?

Hello Beer-internet! So I'm running low on space inside my small house and I'm considering building a small air-tight unit on the side of my house to hold all of my smaller 1-5 gal fermenters that are housing long aging sours. Is that a terrible idea? I've only been making sours for a little...

Would also love to see some plans and materials list on this one. I can't seem to find where BrewSteel sells their stuff. It's just a 404 page.

Hello all! I had a quick question for you guys. I was wondering if anyone had tried doing this recipe before from TOAST brewery (the recipe is at the bottom of the page). They're the guys who make all their beer from recycled bread. My wife is a baker and we have lots of extra bread around the...

Update Bottled and conditioned with Honey. Turned out great! Very light and the yeast shines through perfectly. The only problem was my yield. I only ended up with 5 bottles form a 2.5 gal batch. :( I didn't sparge correctly so next time it should turn out better but, for a first Grisette, I...

So, I brewed this guy last week and it's in the fermenter now. Looks pretty clear from what I can tell and the fermentation has settled back down. I switched out one of the hops for saaz and only did a 2.5 gal batch. Excited to see how it turns out! I'll probably crash and bottle on day 14...

I agree. I'm going to try this recipe this weekend I think! Question for you though. I found a recipe from my local HBS for a Grisette but it calls for 4 oz. of corn sugar in the boil for a 2.5 gal. batch. I see you'res doesn't call for any additional sugar in the boil. Do you think this would...

I feel like every time Grisette comes up in conversation, people mention this podcast. Mostly because it's actually really informational and helpful when looking at Grisette's as a real style and not just a name. I always find places doing sour Grisettes or Brett aged Grisettes, which, really...

Ive been looking for a good Grisette recipe. This one seems really great and, from the sounds of it, you seemed to agree. Have you made it since then? Would you change anything?

Oh, that's true. I guess I could transfer the sugar out while it cools then sanitize the pot and rack. Seems backward but don't really have other vessels large enough.

So, slightly confused. I know I'm supposed to rack my beer from the fermenter to the bottling bucket after putting the priming sugar mixture in the bucket. But, couldn't I just rack the beer into a large pot that I mix the priming mixture into (after the liquid has cooled of course)? What's...