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I just purchased some myself, the description sounds great, had to give it a shot. Very interested in your experience with this.

Hey guys, I thought I would ask the collective knowledge/experience of the board this question. Do you think warrior would be a good substitute for magnum hops as a bittering hop? Magnum hops are my go to for bittering when I want a clean, smooth background bitterness. I like the high...

I just had a chance to try this for the first time a few days ago, and was very impressed. Not overly bitter, but lots of hop taste and aroma, with enough malt to balance it out. I got more of a piney taste as the primary hop flavor and aroma, but there was definitely some of those herbal and...

With a long aging sour like a flemish red, you don't really do any late hops. I have done about 1oz of lower alpha hops for 60 minutes. 15 to 20 IBU's should do fine.

Remember, a 1 gallon test batch today is a 5 gallon sour culture pitch for tomorrow!

I think you could make a pretty nice Flemish red out of an extract beer. Munich malt and pale malt extract, a few ounces of Maltodextrin, and some light and dark caramel malts like Special B to steep. The real key is getting the yeast/bugs in the right neighborhood for a Flemish red. You can...

Go for it, but with 3711 as your primary, you may not get that much character. That is a very high attenuating strain, so it will not leave much food for the other yeast and bugs, but it certainly would be fun to see what you get.

I did a small sour mash for a stout, and I think it worked out well. I did it in a 1 gallon insulated jug, then boiled it and added it to the beer as it was in primary. However, I will warn you, it stinks, so boil it outside. It also just adds a hint of sour, not the real bracing sour bite of...

It depends what I am making. If I am making an english style, with top cropping yeast, I will use a bucket so I can easily harvest the yeast, and because open fermentation is ok for some beers. For long term aging, I use glass. However, I am only buying better bottles now for my carboys...

I have had very good success with Jolly Pumpkin dregs. I believe the Calabaza Blanca in particular is supposed to be very good. I personally have had good success with Bam Biere dregs.

If it does not come out to your liking, and looking at the list of dregs you are working with you will probably be fine, you can add a few ounces of maltodextrine later to give the beasties something to chew on.

Waylit, Do you add any extra sugar to your bottles, or just depend on the sugar in the 2mL solution you added? Are you using the ratio of 1g DME per 10mL of water for the starter? Which yeast do you use for this?

I have used 5.2 in most of my very lightly kilned beers, and it works well. I doubt it will be a problem. One observation about your mash. That is a long mash time, and I would be worried about thinning out your mash too much. You want to leave some complex carbohydrates for the beasties...

Can you walk me through your process? How much yeast are you using? are you hydrating it, then adding it to a sugar solution, or rehydrating it in a sugar solution? How strong is your solution? How much priming sugar do you use? How long are you aging your beers?

The beers sit in the fermentors the whole time. The temps vary through the year, but they are in my furnace room in the basement, so usually around 70F in the winter, and cooler in the summer when the furnace is not in use as regularly, never much below 65F. They are crystal clear when I...

Hello, I am looking for some suggestions on carbonating sours. I have bottled 6 batches of sours so far, and have struggled with the carbonation. I usually let my beers sit for over 1 year. In fact, the only one that did carbonate was bottled in about 5 months. The rest have been sitting...

I think it is a strain he isolated from Fantome.

WLP 500 is a very fruity strain (Chimay). WLP 530 is more in the spicy line (Westmalle). I prefer 530 to 500, that is just my take, as I find the esters of 500 overpowering. However, I think 530 mutes hops a bit. I would look at 550 if you have not purchased any yeast. It has a similar...

I have a coworker who is from Henley-on-Thames, and I use him for feedback on my bitters. Brakspear was the bitter of his youth, and he was quite excited when I told him I could get their yeast, WLP023. I feel kinda bad I have to break the news to him that I am not going to use it for a full...

Yeah, looking over the list of yeasts at Wyeast and Whitelabs, nothing else grabs me. I have used the Yorkshire Square yeast form Whitelabs, WLP 037, and did not care for it at all. It had a strange, astringent taste which I just could not warm up too. The one that really makes me curious...