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I pitched 2 packs of N-ham last night into 10 gallons. This morning it is starting to pick up. It smells delicious.

Make sure you smash the hell out of the rosemary for secondary. You might even look at making a tea out of it.

Same here. Too bad.

I don't have any Trois, but I would be willing to pay for a slant or a small vile of bug farm.

Dude that is a crazy looking pelicle. It looks like spaghetti.

No, it's like saying I am going to use Breiss malt for an APA because the quality of a self-malted grain is vague at best.

It's like malting your own grain. It can be done, but the quality you get from known manufacturers far outstrips what a first-time hand can do at the job. If you can make candi syrup spectacularly after you have done it a few dozen times then have at it. I don't really see the point in making a...

Sounds like the oak. I have never used Hungarian oak so that wouldn't surprise me. I say brew again and blend my friend!

That is bad ass. Looks like something new to try.

What was the toast on the oak chips? Other than that it sounds like the grain bill is OK. Perhaps your LHBS had a mislabeled bin? (Happened to me once. I ended up with 12 lbs of crystal 20 instead of 12 lbs of Maris Otter).

I have been wanting to try this for a while. I am going to use Ecy09 instead to see what kind or yeast profile I get out of it. Thanks for sharing the wealth, saq!

A half of a rehydrate pack should do it. The yeast will floc when it is done chewing through the sugar and then you should have a well primed beer :)

I just got 6 different strains from them. If you pay attention you can get them. I plan on making some slants in the next couple of weeks because it is so hard to come by. I personally like what they do. Al does specific orders for breweries and group buys also. If you can't get it and want to...

The amount of yeast isn't as important as the amount of unused simple sugars left in the beer. The yeast will only eat as much sugar as is left behind, unless you use Brett but that is another story. Doesn't that recipe call for a bit of priming sugar along with the yeast?

I used 1/4 of a bean in my Irish red. It makes the creamyness really stand out.

My water is perfect. I just add campden for chloramine.

What does your grain bill look like?

Here is my Oud Brun at two months.

I just picked up a bottle of Oud Tart from The Bruery and a bottle of Straffe Hendrix Heritage 2011. I shall report on how good they are.

We have two small breweries herein NC that make some solid sour beers(Catawba Valley and Outer Banks Brewing Station), and but +1 on Cascade, NB La Folie, and Russian River. I have a friend that regularly travels to Portland and Seattle who brings me back a case from Russian River every few...