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If it was just for head retention and such then I would have just skipped it altogether, not that important.

With wild beers I wouldn't take the same "clone it" approach as many do with the other styles of beer. It's very unlikely that you'll make something that tastes the same as Rodenbach Grand Cru or Cuvee Rene so you might be best off hoping for something similar or even something that's just...

:rockin: Refutation with references. I love it

I would just increase the boil time or boil more vigorously. If that extra gallon was just sparge it probably didn't add a whole lot of gravity to the finished 5-5.5 gal.

I'm not sure wine is a great comparison, very few breweries have to sit on their product for a minimum of a year. And when they do, don't expect to pay under 10 dollars for a 750 or 22oz. I can understand high prices for double IPAs, RIS' and wood aged beers because it usually takes a lot more...

I thinks its a combo of their high mash temps and low attenuation british ale yeast

18% cider? If that's even possible w/o distillation it would take a couple of years to smooth out and might still be more akin to paint thinner than apple cider. Personally, I would ferment out a normal 5-7% batch and freeze distill it later. It won't take nearly as long to smooth out and will...

No, that's fairly expensive actually. 1000lbs of grapes (with stems) usually fills about one barrel (~55 gal). Check this out http://www.brehmvineyards.com/BV-GrapeFutures.pdf

180lbs of Gravensteins = 7.75 gal juice

You might be on to something..

Firestone Walker dry hops some of their beers in the last 1/4 of primary fermentation then racks off it 3-5 days later. I wouldn't worry too much

Oxiclean is great for taking off labels, kicks pretty much any labels ass except for Rodenbach. Somehow they've developed some crazy adhesive that survives a soak in Oxiclean for over a week!

I would do a low gravity starter (say 1.032) and wait at least one week if you plan on doing it at room temp. At first its hard to see any sort of activity (pitching wyeast into 1L starter) but soon you'll see some krausen and yeast settling out at the bottom.

I think it's debatable, Firestone Walker's brew master talked of a process on BN radio where they dry hopped in the last quarter of the fermentation then did a short secondary immediately after.

I have a habit of trying new beers more often than not so my collection of empty belgian bottles varies widely. I've used Russian River, Dupont, Duvel, Ommegang, Allagash, Rodenbach, Duchesse, and North Coast, among others, to bottle my Belgian beers.

Not true. It takes more effort to get the plastic stoppers out than corks. I've had a belgian pale bottled like this for 5 months and they are all nicely carbonated and consistent bottle to bottle tastewise (ie no infection) :rockin: Whoever is spreading that information has obviously not...

You can buy plastic champagne stoppers and put them in by hand (cage too of course), I've done it myself on some Ommegang bottles.

Girardin Gueuze Black Label Alesmith IPA Rodenbach Vintage 2007

Aprihop-ish brew

I noticed the same thing, then started to appreciate well balanced beers like mirror pond over hop bombs like ruination