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Not entirely true. I'm pretty sure the Love Child beers have Brett and bugs in the bottle.

Is it clearish (for a saison) in the glass? If not and it's a DuPont strain of yeast, you probably still have lots of yeast in suspension in the bottles with that fg, especially after just an hour in the freezer. That strain is super slow and never seems to floc and I would say you potentially...

Just tried my adaptation of the recipe 6lb 2-row 2lb flaked corn 1lb flaked rice 1oz Willamette - 60min 1/2 whirlfloc US-05 Only fermented for 10 days at 68 and it came down from 1.043 to 1.008. Kegged for a week and it is fantastic. Its hard to tell that it isn't a lager. Clear, crisp, and...

If you didn't have over 1000 posts, I would swear you were trolling.

They want to claim that West Sixth stole their logo, but the logo for their cucumber hibiscus looks an awful lot like a certain soft drink logo. Quite a few bars in Lexington and even up here in Cincinnati have already pulled Magic Hat from their offerings.

Not necessarily. You could still use completely different grain bills and use blends of yeasts along with the high gravity strain. There is a brewery here, Triple Digit, who's beers are all right around 10%. Doesn't change the fact that he was wrong about Surly, but the idea that all 12% beers...

I have seen Schlitz and Hamm's around in the last year. Both were cheaper than the typical BMC and I thought they were better too.

Awful lot of scumhawks fans in here. Blues all the way! Although I've recently moved to Blue Jacket territory which is quite the downgrade.

I made a dunkelweizen with 2oz of one of their chai teas. I can't remember which I used but I think it turned out fairly well. Next time I will cut down on the tea though because the spice completely overwhelmed the weizen character but I didn't get any tannin from it even though it was black...

Secondary regulator for my kegerator setup. Hooray for finally being able to carb at 2 different volumes. Now I just need about 25ft of beer line so that I can serve my Berliner weiße at 4 volumes without pouring a glass of foam.

Rivertown Old Sour Cherry Porter. Fantastic

My sour mash Berliner weiße that I just tapped. Turned out pretty well. Really clean and tart, but it could be more sour for my tastes even though I soured the whole mash for 72 hours. I guess I will have to use an actual lacto pitch next time.

+5 Belgian Pale Ale +5 Berliner Weisse =10172.2

I would be willing to bet that those companies that are huge today have played a major role in creating the laws that make it so difficult for new breweries to start up.

Starting a 3 day sour mash tonight for a Berliner weisse this weekend.

There is a style that is just Belgian pale ale. If you look up the style on BJCP it will give you some commercial examples and all the info about the style. I've really started getting into belgians recently, I don't know about any books but I'd be interested too if you found anything.

Looks like someone else had the same question. https://www.homebrewtalk.com/f39/8-us-saaz-366659/

There is something by alcotec called 48 turbo super yeast that is supposed to be good to 20% abc. I don't have any experience with it or the brand though. I've never had any problem with getting liquid yeast shipped. Either way, you will need an asston of yeast in the form of a huge starter or...

Just bottled a 1.101 OG Creme brûlée stout clone about 3 weeks ago. It was only 9.5% though since it finished at 1.030 with the lactose. Already perfectly carbed at 3 weeks. Just needs to mellow out a bit. I didn't add any yeast at bottling.

At 2 months on my lambic with wyeast lambic blend and dregs from a local geuze, tilquin geuze, and Hannsens cassis. It's my first lambic so I took a hydro sample yesterday to monitor the progress. 1.010 and just a hint of funk and sour. So far, so good