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Thanks everyone. I dropped an oak dowel in it and put it away. I have only made two sours, both of which I primaried with a sach and then racked to a secondary with brett and lacto. I did want to end up with a 2 year old band aid. It sure does smell pretty and taste very funky after only two months

I've had my BW going at it for about a month with lactose and each. It is slightly tart and down to 1.001. I am going to let it go for another couple of months and see how it ages out.

I recently inherited 5 gallons of an Oud Bruin that has been going at it for about two months. Its has a nice pelicle on it, but the brewer never racked it off of the original yeast. How much harm would come if I went ahead and put it in a secondary even though it already has a pelicle on it? It...

Take your grain and spray it lightly with tap water. Mix it around so that the grain is uniformly slightly damp (I use two ounces per 10 lbs) and let it sit for 15 minutes before milling your grain. It soaks in to the husks and causes then to stay intact when milling which gives you much better...

Tighten your mill up and condition your grain.

I have been digging around for caramel syrup. I after a while j decided to make my own. This stuff has butter and cream in it. I assume that would cause a problem. What did you guys use?

We will be getting our fresh pressed apple juice next month. I am going to reserve 15 gallons for this.

After spending the last 20 batches doing nothing but refining two recipes at a time for my upcoming brewery, I decided to take a break and have a little fun with a bunch of extra hops I had left over and, wouldn't you know it, I think I may have hit on something. I need to find a way to trim the...

I just bought one of everything they had for sale on love2brew. I will be making slants when everything gets here and would be happy to share the wealth.

Fantastic. I am looking at a barrel but didn't want to commit if I didn't know what was going on. Cheers!

Jeepinjeepin, I am unclear on the aspects of using a barrel. Do you primary your wort and then transfer to the barrel or do you siphon the fresh wort directly into the barrel and let the bugs and yeasts you have previously added do their job? If the later, do you have a problem with blow-off...

That doesn't sound like an infection. Fruity or metallic flavors come from the yeast. What temperature did you ferment at? As for the gas, it's a side effect of drinking a beer with yeast still in it. Some people get an angry ass with all of that yeast.

Indeed. It would be greatly appreciated

You could always drop some Brett in. I had a thanksgiving ale that finished at 1.025. It was unpalatable. I dropped in some Brett brux and ended up with something great.

Any one at all? I'm willing to pay or trade anything from NC that you can't get in your neck of the woods?

I would suggest grain conditioning and then it won't matter how fast you go :-)

Thanks everyone. I put it in the keg today and it is already fading. I am going to lager this for a couple of weeks before I put it on tap. I will let everyone know and may be looking for some tasters.

Does anyone have any ECY strains they would be willing to part with? I am looking specifically for any of the BugFarm blends and the Flanders.

I brewed an Irish red two weeks ago. I racked it onto a whole vanilla bean that I cut open and soaked in moonshine. Well, I got busy and accidentally left the bean in for 3 days. The beer tastes like vanilla extract. Any ideas as to what to do with this other than brew another batch and been...

You don't need to make a starter but I would highly advise it. You can build up your cell count with one pack if you have time or bitch both packs, but a starter is something I wouldn't brew without. You can put both packs in a starter and just shorten the time on the stir plate. Plus, it is a...