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Brewing a belgian pale with the Wyeast Lambic Blend. Then, for National Homebrew Day 2013, we'll taste test it. It probably won't really be ready to blend/drink until 2014. I think I'll just start brewing a new sour every year on this day. Also brewing a wheat beer for a co-worker's wedding...

I like that video. He keeps it simple. Just know your volumes and hit your temps.

Just curious, why is it possibly detrimental? Is there ANY benefit to it?

I am using a 10 gal converted cooler. My brewpot is only 7 gal so I don't think I'll be able to do the BIAB. That's definitely something to consider in the future. Thanks!

I assume you mean sparge with 2.1 quarts. You're right, I didn't account for water loss in the grains. That makes me feel better.

Bottled today with the stopper and everything. I filled and capped one bottle and left it in the fridge for a couple hours and it poured wonderfully with a nice white, creamy head. Worked out quite well. Thanks, folks! Cheers!

So I want to brew a belgian pale and sour it over the next couple years. I also wanted to attempt to mash it using a flemish sour multi step mash schedule. Here's what I've found so far: 11 lbs. total grain weight @ 72 F. 11 qts water @ 132 F = 122 F for 20 mins 4.7 qts water @ boiling...

I have one of these: http://www.tools2parts.com/Superior-Tool-61638-p/2680-3056.htm?gdftrk=gdfV21593_a_7c1384_a_7c4726_a_7c2680_d_3056 Can't remember what size it's for but you're welcome to try it.

Zombie Honeymoon, Club Dread, and CASTLE FREAK!

An alcohol tolerant yeast would probably help, and maybe a bit of dry-hopping to add bitterness up front. Sounds like you could have just added some water to the post-boil wort to replace the 2-3 quarts and that would have also brought down your OG.

My wife bought me my first setup four years ago, after I had mentioned that I'd like to try to make some beer. I don't think either one of us knew the level to which this hobby would take over our household. She has to take full responsibility for all brewing craziness that ensues!

Yes it does, thanks.

Do I really need to go get the stopper? I guess I just don't understand why it's necessary if you're just venting the pressure anyway. Thanks for the help.

I don't think there's any way around having all the yeast settle out, especially when you cool the keg to serve. You have a good amount of wheat in the recipe, so I think it will be naturally hazy while it's still pretty fresh.

I have my first lager going, OG was 1.055 now it's about 1.022 so I figure it's about time for a diacetyl rest. I plan to bottle this and give it to my father in law for his birthday, but I want the beer to stay nice and clear throughout so I don't really want to bottle condition it. I know...

NB Petite Saison d'Ete was good to me. My last extract batch was NB Caribou Slobber Brown Ale, to which I added a black mission fig puree. It was delicious.

Copper is actually a yeast nutrient. It's worth the extra $$.

How much total extract are you using? That info will help determine what, if anything, you need to add to up the ABV.

Playa del Carmen, Mexico...

I don't think you can really get that citrus kick with bittering hops, which are what really hit you in the finish on the back of your tongue.