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Just brewed an IPA with lots of Nelson Sauvin this morning. I really love Alpine Brewing's Nelson IPA, it doesn't really make it out of San Diego but if you get a chance try it. 5.5 Gallon Batch 9.5# 2 Row 1.5# Munich 10 .5# Crystal 15 1# Sugar Mash at 150 for 60 minutes 1oz...

If anything I would call this recipe a Black Barleywine, Port Brewing in San Diego's Old Viscosity was referred to as a Black Barleywine when the recipe was in development.

In my experience with brewing sours a bit of headspace is a good thing. I've got a Flanders Red with 18 months on just now starting to develop some acidity with almost no headspace. The beer is almost all the way up the neck of the carboy. Just about all my other sour beers have had a decent...

I would personally nix the aged hops and used whatever you have around to 10 IBUS. After aging it for a year you won't be able to tell the difference. It doesn't really matter what hop varietal is used but if you want to go completely by the book, something noble will work.

I follow the same procedures you do and have not had a problem with any of the 5 sours I've bottled (high ABV clean beers is another story). I do like smokinghole's idea of rehydrating the yeast in the priming solution, I'd give that a try next time around. You have me really nervous about the...

I'd worry about the quality of the wine if it has been sitting in a container with oak for a considerable period of time. Once open and exposed to oxygen wine can degrade quickly, especially if its a small amount with a lot of head space. What does it take to cover 2oz of oak? About a cup...

Wineries do use bungs with a series of cut up oak staves suspended to them to add oak quickly if the oak character from the barrel is spent. I think it would be easy to overdo it with this method though as the one I have is roughly 30oz by weight. I'm not sure if you could get one at a...

Thanks guys, couldn't find any info specifically on Red Star Montrachet but it sounds like most wine yeasts available for homebrewers/winemakers are killer strains so I'll just stick with the dregs from other funky beers. I did send an email to red star but haven't heard back yet. The Shea...

I'm brewing a sour pretty quick, I plan on fermenting with a neutral strain probably S-04 and various dregs both commercial and homebrew in the primary. In one of my recent sours I pitched Montrachet at bottling to ensure carbonation and I want to use those dregs but I'm not sure if Montrachet...

I had a similar thought a few months ago and brewed a RIS with WL 530 (I think the same strain as yours) and added 1# of dark candi sugar after about 5 days when fermentation slowed. It's currently racked onto some french oak cubes and some port wine so I haven't been able to try the finished...

I pulled this from the Alstrom bro review of the beer on beeradvocate.com. Definitely an interesting beer and very enjoyable. I'm not sure exactly how they blend the yeast strains, maybe try to email the brewers. It's a great beer and good luck!

Thanks for the help guys, I like the idea of using the tart cherries packed in water in combination with some fresh local cherries. The local cherries will give me at least a portion that I know are super fresh, right around cherry season the beer will probably be ready for some fruit.

I have a 4 month old flanders red going, and down the road I'd like to add some sour cherries to it. I have never seen sour cherries anywhere in southern california, even in season, so I think my best option would be to use the dried version. However pretty much every dried version I've...

I just brewed a PM Saison a few weeks ago with Wy 3711, OG was 1.059 and I made a 1.5L starter with one pack that I swirled as often as I remembered to. Hydro samples so far have tasted great and it attenuated down to 1.007 in 6 days with gradually elevated temperatures up to 81 degrees. I...

I just took a gravity reading of mine today after 6 days in the primary. It's down to 1.007 from 1.059 and the sample tasted great. Wy 3711 is working wonders drying it out for me considering its a partial mash. I'm going to leave it in there for at least 3 weeks regardless of SG but so far...

I have a quick question before i buy a homebrew kit, I'm deciding whether I want a 5 gallon secondary or not. I know when brewing a high gravity beer like a barleywine or imperial stout, they need a great deal of time to age and even out the flavors. Does this need to be done in a carboy or...