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How much concern is there for CO2 equipment when kegging a sour? Regulator, CO2 lines, disconnects? Do those need to be proprietary?

I just had my first bottle of weyerbacher riserva 2010 and wow is this stuff funky and sour. It also has some acetone to it. My question is: I have a mason jar of old sour dregs building, will it be harmful to add this to the collection if it already has some acetobacter? Anyone know what is...

Good, to her that someone else has done this. I was primarily concerned that the size of the cork would change the ability to hold pressure. Thanks for the input. Didn't know the Red Barron capper was so versatile. I want to do it this way so that I can comfortably store my bottles on their...

I have a pseudo lambic that is ready to be bottled. I would like to put it into 750ml champagne bottle and cork with a non champagne cork and use a large belgian cap over the top. I want to end up with a bottle like cantillon or fantome. I've never seen this in a homebrew and didn't see...

Well, that confirms I should probably just wait it out. I have used lactic acid before for a berliner and was very pleased with it. No, I do not have another beer available for blending that would match the style. But, if I wanted to make a very sour base beer for blending in the future, how...

I have a sour blonde fermenting, I initially pithed S-05, then JP dregs with 1 cup of chardonnay and oak chips, it has been in the carboy for ~6 months and is down to 1.006. I tasted today and there is plenty of funk but not enough acid to balance and make the chard flavors bright. My...

What is the Simcoe season? When will they become more widely available again? I promised my dad that I would brew a Pliny with him, but can't source the Simcoes from anywhere but Austin and really don't want to pay $8 shipping just for the hops.

I guess I will stick to bottling my sours.

Interesting, thanks for saving me a keg.

Do you even need to worry about having seperate keg lines? The beer shouldn't run back into a keg after it's in the tubing. Once a beer is pulled I would expect that it is drunk within ~1 hour not giving it time for any small amount of brett to do anything bad. I have been wondering these same...

I had one of these lacto sodas recently for the first time and wondered the same thing. I too would like to know if this is an appropriate way to culture lacto.

I had the same question. Does removing the airlock allow too much O2 in? I have a Kriek that has been aging for ~1 year and have only opened the bottle once, at that time my gravity was still way too high and everyone responded to leave it alone and I had already exposed it to too much O2 by...

Revised my recipe to include: 60% 17 # Pilsner Malt 21% 6 # Light Dry Malt Extract 11% 3 # Turbinado 3% 12 oz Biscuit Malt 2% 8 oz Molasses 2% 8 oz Aromatic Malt 1% 5 oz Caramel/Crystal Malt - 30L 1% 4 oz Chocolate Malt 1% 4 oz Caramel/Crystal Malt - 60L Mash @150 Hop schedule and...

Since I began all grain brewing I have had some problems getting the mouthfeel that I want, and I want this to be a big chewy thick beer. That said I've never done anything this big, so I will take everyone's advice and reduce mash temp to 150 and trade the carapils for slightly more aromatic...

Thanks for the input. Those are all things I hadn't considered. I will hold the sugar until adding the champagne, I will mash at ~150, and I have 2-6.5 carboys available. Splinting the batch will be especially helpful so that I can shake the bottle to aerate.

Yes, very true, I just adjusted my calculations to 65% efficiency and increased some grains and turbinado to still achieve the ABV. I figured the efficiency optimistically because the DME and turbinado are not factored in since they will be added in the boil. I will likely soak the oak in...

I want to brew a really big barleywine that I cold age for many years. I am planning on brewing this very soon, before my son is due to be born, inspired by the idea of aging for 21 years. This is going to be a pricey batch to put together and I want it to be good so please give any input. I...

I guess I will reduce my original plan to use 2 ounces of new oak and will just drop the soaked chips in loose. I figure worst case scenario it is over oaked initially and should fade with additional bottle aging. I originally was going to use all 4 ounces because I also have a cider going now...

Yes, going for something like Tempatation, but more gentle so I used the sacc first. Temptation seemed pretty heavily oaked, so I planned on using 4 oz of light toast chips and just leaving them for the duration of aging, ~1 year.

I am currently making a sour golden Belgian that I will be aging in secondary with oak chips soaked in chardonnay. I initially fermented with sacc. and now will rack to secondary (5g glass carboy), sour with JP bottle dregs, and add soaked oak chips. In the past I have added oak to other...