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The correct pronunciation is "who cares". ;)

Denial The Ladykillers

I'm pretty sure it's Hill Farmstead. Maybe you got imposter beer? Lol They make some awesome brews, to each his own I guess.

Rogue One

The hardest part of making Kölsch is pronouncing it the way they do in Köln. :D

I think it was the white labs one I bought. I culture store and reuse yeast endlessly. As far as I know, they're both the same strain though. Haven't tried Kolsch II.

I have brewed many many beers of all styles with Kölsch yeast, probably over 100 batches. I considered it my house yeast for years. It is fantastic for just about every style that can use a clean fermenting yeast. It's a rock solid performer that never has disappointed me once. Definitely my...

They sure did! Here's another link to the same video (Bo Burnham country song): https://youtu.be/MPTKR12cUqc

Thank you for the opportunity!

As a big fan of Mythbusters, I thought the White Rabbit Project would be good, but it's disappointing. They basically just talk the whole time and there's very little building / testing, and no explosions. Some of the stories are interesting, but this show has almost nothing in common with the...

Most sour bacteria blends do a poor job of making a sour beer the first generation IME, especially Roesealare. My suggestion is to always get the first batch out and a new one on asap, the second one will be better. Biodiversity helps a lot too. Pitch in bottle dregs from beers that have viable...

Yeast is tough. Not that I'd recommend it, but I have made beer using a yeast cake that had completely dried to the inside of a carboy for 7 or 8 months and it took off quickly, fermented clean and tasted great. I just wanted to see if it would do anything and it worked far better than I would...

Ten gallons today. Half to top off the 15 gallon sour solera, other half with french saison yeast.

Brett doesn't make sours, bacteria does. Brett is just wild yeast (that can eat a wider range of sugars), nowhere near as small as bacteria and can be treated just like other yeasts. Just follow your normal sanitization protocols and you shouldn't have any problems.

Bile flavor is often butyric acid, coming from unintended infection. If that's what's happening here, you'll need to be more vigilant with sanitization post boil and keep your nose out of the fermentors until it's done.

When I posted originally in this thread, it wasn't too hard to decide. Now 6 years later there's been too many good ones to even remember. Any beers with smoked grain are delicious. I love all the sours I've made, especially the non-kettle soured ones, although they're good too. I've served...

I've not done many small batches. Most of my sours have been in 6 gal carboys or 15.5 gal sanke kegs, but I don't see why the same process couldn't work on a small scale as well.

Reusing cakes, I will usually dump off some of the excess cake every other batch or so. Not at all scientific but works well. If the previous batch was in there for a long time, I might ferment with ale yeast before putting it on the bacteria. If it hasn't been too long, I just throw it in. As...

Straight commercial blends, East Coast Yeast makes my favorites. Keep an eye on this page for Bugfarm and Bug County to be available. http://www.love2brew.com/East-Coast-Yeast-Liquid-Yeast-s/217.htm Looks like Bug County is available now. That said, the best sour beers I've ever had have come...

I think this is meant for low pressure pours of wine/coffee on pure nitrogen or argon, not beergas. I don't think this would work for serving with a stout faucet. To get a proper pour with cascade, you need high serving pressure and youre not going to get it with a bulb. Even if you could, the...