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i'm not sure mine was... brewed mine on 1/23/11 and just bottled half of it yesterday, almost two years to the day. it is off the chart sour (too sour), not as dry as i thought it would be but it has a little acetic quality to it which i'm not a huge fan of... i dropped the other half on...

am i the only one that doesn't care for it? just cracked my imperial rye saison and while it doesn't dominate, i have to say - it is my least favorite malt. pils comes through more than any other malt short of MO for me...

i'm racking my oud bruin out of the barrel today and i'm thinking i want to just drop some cooled wort in the barrel and let it ferment there without pitching additional yeast. i was thinking maris otter, a little special b, low hops and a touch of aromatic (looking for malty). i'd leave it...

doing a split batch saison... mashed low and long. batch #1 will be 100% Brett-c fermented and batch #2 will be 100% wild yeast. we'll see what happens... gravity should come in at. 056 but I think my efficiency was higher than normal, pre boil gravity was already. 050 before adding a pound of...

been almost a year in the bottle and i did a short boiler berliner that still reeks of DMS... at this point i'm not sure it'll ever go away...

ready to drink only... i'm (sadly) sitting on 15+ cases... many are intended for long storage, but the number slowly creeps up and other people drink 50% of my beer... just wondering how sick i am. i expect i'm more normal than most. ;)

i'm stuck... i'm either brewing variations of IPAs, sours or experimental crap... and everything i brew (sans sours and experimental) tends to be high gravity. to that point i brewed a BMC the other day and the gravity was 1.074 (planned on 1.070 but my efficiency was higher than i...

about a year ago i stumbled upon the "standard bearer" for a light corn based recipe here and apparently i'm a search moron and can't find it... anyone recall this? it was a light, low abv, clear, corn based recipe... i want to modify it for a higher abv session (hic) corn based recipe for a...

any of you worry/care if your brews reform a pellicle in the bottle? they seem to knock down and settle eventually, but it sure looks nasty! :drunk:

straight up powdery pellicle sitting atop my belgian pale ale. i literally cracked it open to bottle after 4 weeks in primary and i have NO IDEA what happened. smells like nail polish remover (acetate), wouldn't dream of tasting it and i am PISSED OFF!!! i've had infected beers before but i...

my goal is to get this dry as a bone, mash it low at 149 for 90 minutes, pitch all brett-b and brett-c simultaneously, each with a separate starter... i want black, but no roast characteristic so the carafa III will get pulverized and added at the last 10 minutes for mash. i wouldn't mind a hint...

brewing up an oud bruin tonight - pretty much have my recipe set, but noticed i have both flaked rye and rye malt in stock along with wheat (white) malt and flaked wheat... any opinions on one or the other?? i'm using 1.5 lbs of wheat and .5 lbs of rye (maybe 1.0 lb, i like rye) thoughts...

it's in oak right now, but was going to automatically dry hop it and realized it's probably a waste of hops... (fwiw, it wasn't super huge, only 1.096) anyone here get anything out of dry hopping a barleywine? to be truthful, about a 1/4 of it will get consumed young, but i fully expect to...

i was just given a bunch of these bottles; i've used them before to bottle in, but it was in a low-carb'd beer (2.1) and i drank them quick - any chance these can hold 3.0 and be stored for a while? haven't found any info online... there's a #12 on the bottom - not sure what that means.

pitched a 1.099 barleywine on the yeast cake from a pale ale (made specifically for the barleywine - US-05) fermentation took off like a rocket literally within minutes, went ballistic and calmed down after two days. checked gravity on day 3, 1.022 (1.024 projected)... whoa. beer tastes...

mid mash in an american-esque barleywine... and with all high gravity beers i partigyle them into something. it usually turns out into a session beer as i don't get the "expected" secondary efficiency, but with an OG of 1.111 i'm expecting 1.047-50 post boil. grist bill; 7.5 maris otter...

brewed a stout (AG) and was reheating my mash and the temperature spiked 30 minutes in when i got distracted (doh!). the problem; 1.057 OG, 1.024 FG. under 60% attenuation. i know for a fact i have a high level of unfermentables in the brew because of the temperature spike (180) - the beer...

i just tasted and tested my sour blonde ale for the first time. it's a small AG batch (2.5 g) and had 1.0 lb of a 3-day sour mash on the pale 2-row. beyond that, it was fermented out with my house yeast culture which contains all sorts of bugs, etc... plus some sacc strains in addition to...

any recommendations? although i'm pretty settled on the recipe, but i'm curious as to mash/etc... i'm inclined to sour the entire batch, but will not be doing so... what i'm going for; bracingly sour, as low SRM as i can get, high fermentables, slightly out of style ABV-wise, generally a...

checked on my beer today and my blonde ale that is fermented with WLP001 and is being dry hopped in a bag has a pellicle across the top. very stable and growing and i'm not sure why. it shouldn't have one short of contamination (it is an extended dry hop - its been 10 days and was supposed to...