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Thanks for the help!

Thanks for the help. A few follow up questions: Kettle souring - should I do a starter for the 605? Can I then pitch more lacto with the ale yeast in the primary, or is that not necessary? Should I be concerned with over-carbonating when bottle conditioning?

I'd like any tips/tricks/recipes you may have for brewing a funky/sour beer in under 7 months. I realize that 1 to 2 years would be ideal, but I'm brewing for a yearly trip. All grain, 5 gallon batch, bottle conditioning, would like to incorporate fruit, hopefully ready by October. This...

Done and done. Love the new site! Username: BottleBombs

I think using the juice would be a lot easier than puree or whole fruit. Easy to sanitize - just boil it. Also, I think it would take less time to peak than using puree, and you wouldn't have to worry about all that gunk left over from the puree. Keep in mind though, that the sugar in the...

This is my first post (the exploding bottle issue was on my mind when I created my account, hence the name). Anyway, a friend of mine brought over a few bottles of mocha stout he brewed from an extract kit. Talk about over-carbed! Last night, two of the bottles exploded all over my...