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Sounds good. The current batch was very sour at 6 months but has mellowed well since so I would not mind something with more bite in the next batch.

I have a lambic style ale that I think is about ready to bottle. I brewed it over a year ago and it now has a very nice tart green apple flavor with a bready finish. I used dregs from a number of sours as well as roselare. I'm planning on racking a gallon onto lychee. I see some evidence of...

This is growing on my sour blend. Combination of various bottle dregs and roeselare. Its either 6 or 7 months old now. Condensation makes it hard to get a good picture. Do they normally start out from the side like that or should I be worried about it? view from top: View from side:

So that is something I have been wondering. Since a lambic is a regional wild brew, what does one have to do to homebrew one? Is the only difference spontaneous fermentation?

I am hopefully going to brew my first lambic this weekend if everything lines up. I had a few questions to make sure I approach this the right way. My inspiration mainly comes from http://www.themadfermentationist.com/2009/08/lambic-3-turbid-mash.html I am planning on doing the full turbid...

Sounds good. I'll let it ride and just brew for the consecration dregs.

I brewed about 2.5 gallons of berliner weisse (first sour attempt) 3 weeks ago using the whitelabs berliner weisse platinum series. I attempted to hit a fairly traditional target of around 3-4% (SG of about 1.030 and down to 1.004) but I find the fermenter sample is way too light and tastes a...

I did this on my last two brews as well. No issues and I am not worried about it. I am pretty sure I leave more sanitizer then that in the better bottle when racking onto it. from the kettle.

I think all grain is the eventual destination, so why not start now! I just looked up the cooler mash tun conversion and it does not look too hard. I'll start scouting for parts now. I'll read up a bit more on all grain and make sure that my set up can handle it. I have not yet tried a full...

I was wondering about that. I was planing doing it in a bag, but I might look into a mash tun conversion. If I dont go that route I should be able to use a bit less of the marris otter as the rye and vienna can self convert right? Probably no reason not to go all grain at this point :mug...

Did some thinking over the week and decided that I am going to go with partial mash so I picked up another pot. Now thinking this for a 5 gallon batch: lb oz 35% 4 0 British Pale (Maris Otter) 26% 3 0 Rye Malt 17% 2 0 Briess Pilsen Light DME to hit OG 9% 1 0 Caramel/Crystal...

That chart is great! I'll look up partial mashing some more tonight and figure out if I want to try that for this go around. Rick, the all amarillo IPA uses a lot less hops then what I was thinking. Will my amount be way overboard? I have not made a pale ale or IPA yet and am still unsure...

Ok, I'll move the 30 minutes up to 5 minutes. Can you steep Vienna or Munich or would I have to do a partial mash for those?

I working on my first recipe to brew as my third batch. I am trying to make an IPA with a huge grapefruit/citrus flavor. I am looking for lots of hop aroma basically. Here is what I have right now. I think it is probably overly complex so let me know. Briess Pilsen Extra Light Liquid...