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BIAB FTW! I've done several sours with close to 50% too in order to get a soft nice body and combat the below 1.000 FG. Good stuff

Just be sure to avoid as much oxygen as you can post yeast pitching and I'm sure it'll be alright. You make any modifications? I've brewed this 5 times I think since I posted. I've made changes in the hops, but kept the yeast strategy the same. I have entered this into 3 competitions so far...

Oh, thats what I was gonna recommend if you find your IPAs too thin. Without looking into your water chemistry, maybe just up the flaked ingredients? I've used a total of 40-45% flaked wheat/oats a number of times with good results. I do what is basically a BIAB method so I don't need to...

what yeast are you using?

I'd say since it sounds like you'd need to build a starter from each anyway, that you are ok. Likely not infected, and if it is, you'd know for sure when you build up a starter.

Its pretty different than I thought it would be. Has a nice musty nose that definitely wasnt from the 3711, but has the mouthfeel I always get from 3711. It tastes kinda like lemony hay with maybe a bit of allspice. It seems like its about to finish sweet (which im never a fan of), and then it...

dont add it to the boil. Definitely add it to a fermentor if you want any sort of actual pineapple flavor. They make puree in big 33oz cans that you could find at most homebrew stores if you are looking for the most practical option As for the hops, sorachi ace is predominantly lemon, then...

On a whim I tried combining it with 3711 and it got down to 0.996! Ended up at over 8%. That sucker sure can kick

I pumpkin spice my porch-sofa sofa is good.

Heyyyy......

from everything I've read, brett doesnt necessarily need a separate set of plastic cold side equipment (fermentors, siphons, bottle buckets, etc) since its still a (wild) yeast. Most people say that the cells are sized similarly enough to regular brewers yeast that your usual sanitation methods...

Youve basically got a (non-typical) sacch strain, an all-brett blend, and a sour blend. You have a bunch of different options depending on what youd like to make The WLP644 will make a great fruity IPA on its own, and will wont take longer than any other normal sacch fermentation The brett...

I remember getting weird lag times with both strains at some points. I think I remember the first being with f1/c4, which I thought was weird since I figured it was selected more for its practical brewing capabilities. But after using each of them in a few different beers (harvested from the...

Cool beans. So you think the slightly sour finish is due to the presence of bacteria? Or its just tart from the very light DME and absence of hops in the starter wort? Sometimes its hard to tell unless the starter has been sitting for a while. I would definitely build it up in some regular...

...well and some milk. Unless you enjoy your corn flakes dry (like a psychopath)

Any chance the bottle you opened was one of the 3-4 final ones you filled? I always get overcarbonated bottles in the last few I fill. They always have excess yeast sediment in the bottom which I believe causes it. I always make sure to mark them and just use them as "test bottles" for sampling...

How long has it been bottled for? I would hold off on evaluating it for at least 6 weeks or so. IME, saisons change dramatically while conditioning and the yeast slowly settles. Mine will eb fully carbed in 2 weeks but taste completely different after 2 months. You may not have noticed the...

as long as you make sure that you incessantly ask how much free beer youre allowed to drink while on the job, im sure the interview will go swimmingly

For a second, my mind saw "Paternal: RDWHAHB" interesting stuff. I dunno about you guys, but I don't want to know my ancestry. But then again, I'm immortal

If you can put some sort of grate on top of the kettle to rest the grain bag on, the "sparge" works much better. I had a buddy help rig up a pulley system so it just hangs out there and drips while the wort starts to heat to boil. The grate will also let you push or squeeze the bag to get more...