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Thank you for the responses. The pilsner tastes great without the oak. Just curious to oaking one. I threw 1oz of med. toast french into the keg and tasting it each day. I'll take it out soon. It's only been a couple days, so far haven't gotten much flavor from the oak.

Who has done this? My brother went to a brewery where they had one and he said it was a phenomenal beer. Said it was a German pilsner oaked for a few weeks. I'd imagine while lagering, throw in maybe some French oak, 1-2oz. Thoughts?

Anyone have a clone of Darkstar November, or something like it? Looking for thoughts and ideas to try and brew something along those lines. Thanks for any input anyone has or recipes.

I know.... I should have stated that differently.... Czech Pilsner esq, like a down under bohemian kind of thing. ::ghostly:

I picked up some eclipse to mess around with and noticed I didn't see many posts in regards to it. I'm throwing around the idea of doing a czech pils with eclipse and rakau or Mosaic (for a bit of that pine) possibly around 30-40 IBUs. maybe small addition of mosaic first wort hopping, then a...

Thank you for this, it's helpful! I'll look into it a bit! Appreciate it!

I am looking for a 3" hop dropper type piece for my 7g unitank, is there a better option for cheaper than the one listed below? I looked around and didn't see much but figured I'd ask on here. Also, besides being able to see the hops, is there any reason to buy the option with glass vs...

To pitch alone after primary, to add a small bit of brett character.

It is April 2015 of course, yes. I'll try to make a small starter with it. It was for secondary only, not primary.

I have a wyeast Brett C. packet from 4/15. It's been sitting in my fridge, i forgot about it. Any thoughts if it's still viable at all or think all cells are dead by now? Thanks all!

what was the est. abv on this one? What was the grain bill on it? What was IBUs? Thanks!

I'm working on a low alcohol beer, something kinda like Bells low cal, or a low alc. IPA/pale type beer. This is what I'm thinking of, let me know your thoughts. Trying to make sure the body is decently full considering the lighter abv and IBUs are balanced so not overly bitter and has good...

Yeah, that's what it cost me for the gallon.... I'm hoping to only use about 2 cups and see how that goes.... we shall see!

Thanks!! I'll check that out! Sounds interesting!

I have a whole gallon of maple syrup, i was just saying that I have an extract as well to add in some additional flavors if I want if the dosing of maple syrup doesn't do anything to it...

I was planning on boiling a bunch down to half original volume and then adding that into a keg and using the syrup to prime the beer to some extent. Although i've read a bit about it and sounded like this might just completely ferment out and wash out the flavor..... I bought a $5 container of...

Hi there, I have been scouring info on different ways to put maple syrup in a beer to get some flavor and aromatics from it. I plan on doing it in secondary, maybe even try and bottle condition a keg with it or something. What i'm struggling with is how much to use, I've thought about 8-12oz...

But if it's heavily butyric then brett won't convert all, it will convert at low levels. I haven't smelled it yet or tasted, I brewed it 3 weeks ago, so I was trying to figure out when I should try it to see. I haven't seen anything that states how quickly you will be able to pick it up or how...

Hi there, How long does Butyric acid usually take to get to the threshold for most people to be able to smell and taste it? I have a Solera barrel going of sour beer in a 60g oak barrel. I brewed some beer and used us.05 to ferment it and then was going to transfer into the barrel after...

True, I guess I should have worded it differently. Would there be anything nasty that wouldn’t work with all the funkiness (Brett, Pedro, lacto)?