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If you can get access to someone's phone you can have very common words autocorrect. "It", and "And" suddenly becomes "you suck", or "eat it" Here is how to make the change: http://www.instructables.com/id/iPhone-Autocorrect-Prank/

Sorry was going to repost old info.

These guys were the best homebrew store on the web until recently. I have been having way too many problems getting orders filled. It took 3 weeks the last time I ordered. I gave them a week this time, and heard nothing from them. I had to cancel. I really hope they get their act together. Until...

At 18 mos. this should dine, but check the gravity anyway. If you are anywhere near 1.010 you are not done yet. Sours can and will drop to 1.002 over a very long time. The brett may still be active. Sent from my LG-LS980 using Home Brew mobile app

• Is Lactic Acid the same as Lactobacillus? Yes, latobacillus creates lactic acid. However the WLP, and Wyeast you are thinking of is not the right thing to add to a boil. • If it is, a lot of what I have read suggests that Lactobacillus dies at that high of heat. (Which leads me to...

I believe I read in "Yeast" the yeast labs will continually add oxygen to grow the yeast more quickly. This doesn't mean it makes good beer. It makes more yeast. Not everything worth doing is is worth over doing.

You find unsulphered dried apricots in health food stores. They taste the same but they look brown on the outside. I used 2 lbs. in a 5 gallon batch of Apricot Rye Lambic last summer. The overall color was not affected. I wish I would have used more fruit for more flavor though.

This will be fine to bottle.

You will surely get differing opinions. These are what work for me. I use German Ale yeast. WLP029 or Wyeast1007 I do not mash this. I put 8 oz. acidulated malt in a hop sock and place in primary. It is coated with lactic acid. 1/2lb costs less than a buck. This gets nicely tart after...

The rule of thumb is it takes a three weeks to fully carbonate a bottle conditioned beer. Beyond just the carbonation factor the flavors blend more the longer it sits. The common analogy is Spaghetti tastes better the next day.

With the limited info here about style and recipe. I would think you underpitched your yeast (did you make a starter?)

While not exactly the same, I do direct fire BIAB mashing to raise the temp. I get around 80% eff. Despite hearing all of the calls about this will ruin head retention. I do not have this problem. For the temp question. If you want it drier than hold the temp lower, sweeter then mash higher.

You may be right about the temps. I was doing that from memory and not data. The Complete Joy of Homebrewing has the right numbers.

To make sour mash I suggest starting with just a partial mash and not the full grain bill. You mash your grain as usual, however do not drain it off when it is done. Instead hold it between 140-150F for 12-24 hours. Then sparge. The smell can be marriage ending, so be prepared. You can add...

Some great beer's have been mentioned. As you are on the East Coast you may have a hard time sourcing Russian River, but the entire lineup is good. Supplication is my perfect favorite. Jolly Pumpkin makes some great sours too. They are based out of Michigan so maybe a bit easier to find...

No pellicle, no problem. The pellicle just means there is presence of O2.

Sounds like it might be tannins, how hot did you sparge? or possibly over sparge?

I mistakenly did not believe Brett and other sour bugs could transfer that easily. I had made several sours and have some fermenting next to clean beers. Nothing ever happened. Then a few weeks ago I noticed my Wee Heavy which was just racked to secondary for bulk aging had pellicle bubbles...

I have made more mistakes than I care to admit by mucking with something more than just leaving it. I also agree bottle it. It it is drinkable, then drink it. Save some for 6 mos. and see if it changes. It likely will.

Coprophagia: http://en.wikipedia.org/wiki/Coprophagia