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So just an update about 9 months later. This beer has an amazing brett nose, but interestingly not even the slightest hint of sourness. The barnyard possibility in a lambic seems to have dominated the flavor. It doesn't have any seriously discernible off flavor from the true "spontaneous"...

I found this link helpful when trying to determine how many would fit in the same cooler. https://www.homebrewtalk.com/f11/how-big-your-mash-tun-needs-123585/ I recently did a Barleywine with 16# with plenty of room left over. The only thing for mine was that with a batch sparge, I neared...

+5 brown ale +5 english mild +5 Wry Smile IPA +5 Nelson Sauvin Single hop = 31037

That was pretty tough to watch, but glad everyone is ok. At least it wasn't post-boil wort that was dropped! Think of all the saved hops.

+5 Saison in the rain +5 weinstephaner wheat +5 Old rasputin clone +5 KBS clone +5 Barleywine 26788

I just made a vienna lager using Magnum for both bitter and aroma. About 1/2 oz at 60 and at 10. I only used the magnum twice because I had gotten some fresh hops to use for aroma and they turned out to be Magnum so I just went with the single hop idea. Otherwise something like Saaz or...

Smelled this one yesterday and it smelled a little bit funky in a good way. It definitely doesn't smell like any other beers I've brewed, and I didn't get the same "gagging" smell my friend got so hopefully the good yeasts have taken over. At this point I'm just gonna let it sit and ride it out.

I'm gonna give it a smell tomorrow as its at a friends house where there was a more stable fermentation temperature. I'll update tomorrow.

So I tried my hand at my first lambic about a week and half ago. We did the full lambic mash per wild brews, which was a pretty intense mash for someone with only a handful of all grain batches under my belt. Anyways, my LHBS sold my special ordered yeast (Wyeast 3278) so I had to wait an...

any of this still available?

+5 maple pale +5 dunkel +5 saison total = 9994 So close to 10k!

10 gallons of Rye Black IPA 4090

So I'm trying to do this recipe and I just bought most of them, but I forgot to separate the mini-mash grains from the steeping grains. I see jkarps post above that its not ideal to have them all in the mash but I'm wondering if there is any way to get around this. I did have to modify the...

I've had a few bourbon county stouts and I can say they are much enhanced by being served in a snifter. I actually use a brandy snifter to drink it in and when compared with a regular snifter the nose is much more enhanced and contributes a lot to the beer. It also improves a little as it...

I just finished brewing a beer that is my attempt at a style like the bourbon county stout and I would love to send you one or two for some cigars but they won't be ready until around June. I will have an oatmeal stout ready in two weeks that I could send as well if you're interested. I...

I'm pretty glad I'm only an hour and a half from Jay. It's been pretty nice up there this season! Good luck to you on the HGTV house zman, although I can't say I hope you win as I'm entering too.

I think the temperature that the beer fermented at might be your problem. If you look at the wyeast site http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=6 the temperature it works best at is 62-72. I'm in the northeast too and I have to put my fermenter right next to the heater to keep...

5 gallons oatmeal stout 5 gallons bourbon vanilla porter 1726

From what I've read adding to secondary is fine because the alcohol level in the beer will kill the bad guys that might be on your oak chips.

I recently discovered Southern Tier as well, I'm actually searching for a clone of the iniquity right now. They make some really quality stuff with oat being a great stout too!