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Going for DC flora? I'm in Bethesda and I can't get anything wild to attenuate to a level I'm happy with. Do you have something local cultured?

So I just tasted my version of this beer. While its not quite cloned, it is very close to the original despite the changes I made to the recipe (I used WLP565 and styrian goldings for flavor/dry hop and nugget for bittering, same IBU). I had a chance to taste the original, although not side...

You might get things going better if you brought them up to mid 70s for a couple of weeks. Sounds like you'll be fine.

Chevy Chase is my regular place to find belgians and so forth. They are good but not spectacular. If anyone is interested in getting dregs, I went in there two days ago and they had some Orval's that were bottled in January, 2011. I go to the MDHB up in Columbia, but have never stopped by...

What temp do you have it at?

dcHokie, which products do they have at d'Vines? The La Roja is as Chevy Chase Liquors on Connecticut.

I did this grain bill (with just a little extra base malt to 1.045 and changed the hops to styrian goldings, same IBU) with a WLP565 primary. About 1.5 weeks ago I racked this into secondary with the dregs of a La Roja that I cultured in a starter for two days. The beer was 1.008 when I racked...

I really like the look of these labels, very clean. I like to put the "born on" date and the ABV on mine, but I realize you have to brew the beer first to get those!

So I figured out the answer is that yes, belgian corks will hold pressure in a standard champagne bottle. I've got two points of evidence to support this: I purchased a bottle of Westmalle in a 750 mL champagne style bottle with a belgian cork. I measured the opening with calipers and found...

I think this is a good idea. Lambic producers will acid wash the barrels to knockdown the bacterial populations when things get too sour. Why can't you do the same with a starter? Grow up the dregs until you have a nice cell pellet, then drop the pH to 2.0 and leave in the fridge overnight, then...

I like the call on the cherries for that beer!

That's a good idea, thanks!

I'm doing something similar. I used the base recipe from this clone (except increased base malts to 1.045) and did WLP 565 by itself in the primary. I've got a bottle of La Roja dregs starting up that I'm going to throw on the secondary. I'm going to harvest both the primary/secondary cakes and...

Has anyone used a belgian (~25 mm) cork in a 750 mL/29 mm cap size champagne bottle? Using the ferrari corker and a lot of F-words I've bottle champagne bottles w/ champagne corks just fine. The problem is that the champagne corks are hard to come by, and cost about $ 0.45/cork, which adds...

Why not get a sterile loop and reculture one of your "colonies" on the side of the flask? I'd be curious to see what comes of that. I just recultured some Orval dregs and looked at what I got under the microscope. As expected, there are 2+ strains there: A larger, spheroid cell which I would...

I've seen recipes including black tea, which would add some bitterness. Whatever you do, I think you're on the right track doing a test sample first.

Based on point #4, do you think that you have some wild yeast and/or bacteria in the fruited batch? Just sulfiting the fruit may not knock down these organisms enough, but I would still expect the Lalvin to blow through everything else at that pitch rate. I use servomyces on my cider and it...

Second. You could make a 3 gallon batch with DME at a OG of around 1.040 and let that ferment out, then pitch on the cake.

Ethanol levels below around 70% are not cytotoxic, more cytostatic. Vodka would keep new bacteria from growing but would not kill any existing, necessarily. You're probably fine, though. Keep tasting and see.

Bums get no respect on their choice of beverages. That's "Night Train Express" BTW, for the distinguishing connoisseur.