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Oh hey! So I did one "dry tea'd" beer: a saison with a Vietnamese green tea (loose leaf). It was a 3 gallon batch and I did 75g of tea in a stainless hop spider for 7 days at room temp. Beer came out wonderfully, with plenty of tea flavor and a slight tannic bitterness. It also had the best...

That definitely sounds worth trying!

I'll help you with that this December. ;)

Umeboshi solera gose: I took 3 gallons of my first batch of golden sour from my solera project and rested it for a month on a pound of lacto-fermented plums (using the Noma method).

Whoops, missed that.

I'd suggest Brewfather. Very nice web-based app. https://brewfather.app/

Looks exactly like the Brewzilla 65L you can buy in the US (with a warranty): https://www.williamsbrewing.com/Brewzilla-65-Liter--P4739.aspx

The valves for the ported bottles are $20 each, though (unless I'm missing something).

My take on the Averagely Perfect Belgian Dubbel from the BA forums.

That's good info re: Goose's house yeast, but I have to ask... you made many 15% BA beers where you could taste the yeast?

Shouldn't really matter as long as it's tolerant of the high alcohol. Any yeast flavor will be masked by the bourbon and roasted malts.

Solera golden sour maturing nicely in the bottle

Solera golden sour maturing nicely in the bottle

Yeah, that was crazy to watch.

I put my brown ale made with Oslo into a third-use bourbon barrel tonight and then harvested two full jars of slurry. Weirdest cake I've seen in a while—had the texture of custard or cottage cheese.

I fermented mine from 87-95F and it was superb.

Obligatory: Are you using a refractometer or a hydrometer to measure FG?

Send it to meeeeee.

First time in ages. Still holds up.

My thought: sounds gross. I know other people like pumpkin beers, though! Just my opinion. :D