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Sour Brown Ale Belgian Stout (that wasn't supposed to be sour but I used the same wine thief right after taking a sample from the Sour Brown ale like a ******* so now I guess it's gonna be sour)

Made a brown ale and then pitched some of the leftover yeast/bugs after bottling a blonde lambic that was in primary for about 2 years. The yeast/bugs from that lambic came from a kriek I made a year earlier using the Wyeast Lambic Blend. The pellicle has looked different on all 3 beers.

#yeshavesome

Yes have some

Did you ever try this? I was thinking of doing something similar.

I only used the sorbate on the 5 gallons that went into the keg. The other 1 gallon was bottled before that. I've had the CO2 cranked up to 20 psi the past couple days and it finally seems like it's carbonated. I guess I'm just wondering if things with higher residual sugar content...

I made something similar to this that's been in the keg for over 3 weeks now and still have very little carbonation. Do I need to set the psi higher when kegging something that's backsweetened like this? I added 3 cans of AJ concentrate and a cup or so of the cinnamon/brown sugar syrup in a 5...

If I don't win something I'm going to turn this place into a car wash.

I have a lambic that I brewed in August 2012 that's still in primary. So, like 16 months or so? Tastes good so far but I'm letting it go awhile longer.

I'm in

That's actually not a bad idea :mug: I was assuming there wasn't actually milk in the Adult Strawberry Milk since it's stored at room temperature. But I guess that doesn't mean anything. Probably should have thought it through a bit more :drunk:

A couple months ago I made a Belgian Milk Stout and then decided to add 5 lbs of strawberries to it in secondary. And then for some reason that wasn't enough so I decided to add half a bottle of Adult Strawberry Milk in the keg. The beer now looks like this: It doesn't taste bad...

Finally have something to post here. Still need to build a collar and add actual taps but it's nice having 3 beers on tap.

Blonde Lambic (Wyeast Lambic Blend) at 8 months Saison w/ Jolly Pumpkin dregs (Bam Biere and Oro de Calabaza) at 2 months

Russian River But what happens when I run out of money? Can I have a cheaper backup?

That actually does look like a pellicle to me, especially if those white spots are bubbles. I'm not sure adding more yeast would do something like that. You might get some yeast "rafts" floating on the surface but most of the yeast would either be in suspension or drop out and collect at the...

I've seen some pretty weird things on fermenting beer that weren't anything to do with infections. I even have a Saison fermenting right now that I "infected" on purpose. As long as it tastes good I wouldn't worry about it too much. If you really think it's something nasty though, post a...

How much of a pain in the ass is it to add more taps later? I have a chest freezer and 3 kegs right now so I was gonna build a collar with openings for 3 faucets but I'm pretty sure I'll want to add a couple more. Does it make sense to drill all the holes now and then plug the ones I'm not...

Nitro definitely won't carb beer. Carb = carbonate = dissolved CO2 But nitrogen will dissolve in your beer as well and will give you much smaller bubbles and a smoother mouthfeel. A lot of bottled stouts are carbonated with no nitrogen added. You'll get similar results just using CO2 when...

http://youtu.be/IfUaKXasdD4 http://www.ultraeverdrystore.com/ So like, can I coat all my equipment with this stuff and never have to clean anything again?