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I started this kit 9.24.11 per the instructions. Allowed it to ferment from 1.096 SG to 0.996 on 10.9.11, when I added the sulphite package and stirred vigorously, then the potassium sorbate package and stirred vigorously. I degassed for 5+ minutes with my hand-drill degasser attachment, then...

This pours hazy golden with a 1" white head that quickly dissipates. The aroma is wheat and slight citrus that doesn't divulge the full on sourness. Flavor is high lactic and citrusy sourness with very little Brett caharacter, leading me to believe this is pretty young. It is pretty highly...

Diagnosing a CO2 leak on my 3 tap system, I found the manifold inlet and plug at the end both leaked. This was an easy fix with teflon tape and a wire wheel to remove the old tape. Then I noticed that two of my shutoff/check valves leaked from the side with the red rubber handle on it when in...

SWMBO and I just returned from 8 days in Belgium and we were lucky to have had our long planned trip coincide with the Toer de Geuze, on May first! Here are some observations: 1) You need a good map, which is pretty hard to come by in Belgium. WiFi is pretty spotty, and roads are small and...

SWMBO and i tried this last night at the nearby winking Lizard. It is 70% Bam Biere and 30% Lambicus, brewed and bottled by Jolly Pumpkin for the WL 25th anniversary! Wow-- lots of great JP characteristics. Not as sour as a gueuze from Payottenland, but a great beer nonetheless! Watch out for...

Two weeks from today, SWMBO and I take off for 9 days in Belgium! We're staying two nights in Brussels, then getting a car and driving to Bruges for two more nights. Everything is possible! Westvletern, Brasserie DuPont, DeDolle- wherever we decide! Then we'll be in Beersel May 1 for the Toer de...

I'm psyched! I was afraid I missed out on the pre-orders, but LHBS sent an e-mail newsletter that they had some rhizomes. That was Friday. Today I drove over on the lunch hour and bought them. They were nearly sold out, and the owner said they will probably all be gone tomorrow. Now, if I...

After 5 months in glass carboy, I have great Brett funkiness but very little sourness. I pitched Wyeast 3278 (1 pack) straight into an aerated wort with 1.068 OG. The recipe was 2 lbs flaked wheat, 1 lb cara Vienne, and 2 lbs Dingemanns pale malt (partial mash), and 6 lbs Muntons Pale DME, with...

Hi all! I've been reading here for months, brewing off and on for years, and really enjoy all the input and advice everyone is so happy to share. I'm hoping I can continue to learn and maybe give back some help sometime!