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So I've got my first bacteria fermentation going. I brewed it sept 3rd, so we're pretty close to 3 months. It's being fermented with ecy bug county, plus some wood chips from a batch with ecy farmhouse Brett. Active fermentation is long over, and I'm starting to get some funky white rafty...

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What's a lactated ringer?! Sounds awesome.

Ugh, I get baaaaad ones. My problem is I'll get stomach sick with the headache, so eating/drinking my way out of the hangover isn't always an option.

Have any left, by any chance? I'm on LI, and I'd love to get my hands on some!

I LOVE Playa Del Carmen! If you wanna check out some killer ruins, do the tour to ek-balam. It's much less touristy than chichen itza, and you still get to climb the pyramid, which is amazing. The tour we did was all day. They took us to an underground cenote (giant sinkhole, crystal blue water)...

Agreed... I'm a fan! Not a necessity, but it can be really nice once in awhile.

Is the two hole tower still available?

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I went to a renaissance faire for the first time this past weekend, and I was drinking Guinness with sweet mead poured in...it was delicious. I love quality craft beer, but mom no purist. If I like something, I don't care if it's wine spritzer with an extra shot of estrogen, I'm gonna drink it.

I brewed a 1.053 pale on Tuesday, hit it with some O2 and nutrient, and pitched a healthy starter of ECY29, aka the Conan strain. I woke up on Wednesday, and to my dismay, the ferm temps had shot up to 78 degrees:( I thought I had it under control with my ferm chamber, but these conditions...

Ugh, not what I'm looking for, haha. It was high temp for probably about 18 hrs total. It really took off, like, wow. I managed to get it down to under 70 ASAP, but I fear the damage may already be done. As to scrubbing diacetyl, I have no idea what to do, haha. Thanks for the input!

Brewed up a pale ale with ecy29 yesterday, and I woke up today to sky high ferm temps...upper 70's any idea how conan behaves at these temps?

I used to tour in a rock band, and people were always offering to buy us drinks. We were in cincy Ohio, and this dude walks up to me after our set and goes "Yoooo you want diesel or unleaded, BRO?" I had no idea what he was talking about, I didn't know if he was trying to sell me other "things,"...

I had one of my trois pale ales last night that I brewed 8 months ago. It's still fantastically aromatic and CLEAR. I've never brewed a beer this clear. The taste is clean, fruity, and there's still tons of Nelson Sauvin, galaxy, and citra hop flavor and aroma. What a strange, beautiful yeast.

Weird, right? My process is solid, no contamination. I posted on the ecy Facebook asking about this, and he said that this could be a symptom of not aerating enough right off the bat. No idea. Again, not like its bad, but it's TART.

Hey everyone. Too months ago I brewed a light saison, OG 1.049, and fermented it with ecy03 farmhouse Brett. Last month I took a sample, it was down to 1.010 and was tasting tart. I just took another sample, it's down to 1.008 and the tartness has asserted itself even more. It's actually...

Anybody??

Hey friends! Gonna be spending a week on lake Agmar in the Poconos with the lady and some friends in a week and a half. I always try to figure out some sort of craft beer destination to get my fix when I travel. Gonna be fishing most of the time, but I needs my good beer! Whether its a...

Yeah, mine was close too, despite overshooting my og.