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Went to keg the hibiscus saison and found this. Those are bubbles. No green or white mold. Doesn't exactly smell off. Wife says its a little bitter to her but its actually fine tasting to me. We've done sours in the past and keep equipment seperate. No airlock. Blowoff tube from the start and...

Five sours in. All 1.5+ years old before bottling. None ever used an airlock after primary fermentation. Used the toasted wooded dowel in a bung method. All are fine. Exactly. Just drink it.

25,833 + 6 Saison - Sorachi Ace, Ginger and Wasabi (we'll see ;) ) 25,839

24576 +6 gallons Pale Ale +6 gallons GF Saison +4 IIPA 24592

If this is a ~5 gallon batch this is like a ~9% ABV 130IBU beer. Will it be an IPA?, uh yeah, IIPA for sure. Judging by the way the question is written, I'll assume this will be your first big arse IPA. 2 cents, make a starter for that yeast and brew away!

Never thought of this. Definitely going to give it a test run. I tried one doing this: 3.75 lbs Pilsner 3.75 lbs Wheat Malt .5 lbs Vienna 6 gallons (4.7~ abv) Mashed 150~ for 60 with Hatterlau and Saaz whole leaf in the tun. Tossed .5 lbs uncrushed Pilsner into a ball lock keg...

Not going to win any awards but some home made ceramic tap handles just went on.

Bottled 11 bombers and a case of 12s of our now 26 month old black sour. Had about a pint overage so we're drinking that for dinner. Pretty interestingly good. Coffee, chocolate and a LaFolie esque sour that creeps up and bites your tongue. Hopefully it will carb some but if not, we're good :)

14,456 + 6g Berliner Weiss =14,462

That's probably the quicker way to get it sour. It will still sour at a lower temp but it will take longer. If you have room to store it out of the way, just sit it and forget it. It will do it's thing in time.

I would leave it as is. Pour into the glass and add syrups to taste. At least that way you don't get a full keg of Mango Raspberry Guava that tastes, well, not like you wanted it too.

^^ Send one to my mom too. Talked to her yesterday while brewing. She asked why we were brewing so much. I told her we had eight kegs to fill then quickly changed the subject before she could ask anything else.

I guess we can't have guests a for a month. 6 gallons of our 'House' Saison, 12 gallons of Hibiscus Saison and 6 Gallons of a Rye Common. We still have a Berliner Weiss to do. Good thing I have one more Swamp bucket handy.

13,081.75 + 6G Saison + 12G Hibiscus Saison ---------- 13099.75

12166 + 5g Cali Rye Comon 12171

Ah, wasn't aware of the unfermentability of black patent. Guess I'll move on to bottling. Thanks. Sent from my C6606 using Home Brew mobile app

*can't change the post title. FG not ABV. On 3.24.12 we brewed a sour. Our third in the pipeline. It will be two years old in the carboy next weekend so we're looking at it being ready to bottle. Tasted it and it's good. Interesting but nothing off flavor-wise. (rounded the numbers) 23%...

Yeah, I'm familiar with "the 4th one was better than the first" theory ;)

And, just in case, if you don't already have one, spend the $10 on an auto siphon. Racking becomes super easy. Less risk of sanitation issues (I believe) and after I started using one, less air bubbles flowing in the siphon.

Ordered supplies. We haven't brewed anything in almost five months and we're antsy. Have enough coming for 25 gallons. 20 for the kegs and five for bottles. That should keep us busy for a few weeks.