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Thinking of doing a sour ale with a "mother" batch. Essentially I'm considering, brewing a half batch for the first brew. Then either fermenting with a mild saison yeast or a belgian strain along with some brett (brux, maybe). Age for 6 months, then brew another half batch at the end of the...

I have a sour red that has been sitting in the secondary for 4 months. The first sour I did I gave it 365 days and bottled. But because I like to keep rotating and have new batches going I thought why not bottle this now and sit on the bottles for another 6 months? I haven't attempted it yet...

I've been reading a fantasy series of novels lately and there is a constant reference being made to an alcohol called Aquavit. In my inability to restrain myself from adding any sort of flavor combinations to my homebrews I began to work on a recipe for an Aquavit Ale. In my search for recipes...