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There's not really any reason to do the chair leg method since you will already have that microoxygenation going on. Has everyone just been pitching the blend solo right into primary or fermenting down with a clean yeast first? I just mashed in on a flanders red 5 minutes ago and am still...

It will be hard for you to accomplish that with your first sour beer. The limitations of the bugs from the high abv will be difficult to overcome without advanced techniques. Maybe try something a little more simple for your first go at it.

Ah yes, my morning eyes...

You can treat the sour beer to kill all the microbes. I have been mulling over something like this for a while now. My plan was to make a really big quad and then get something really sour with a lower OG, then blend it back to get a 9 or 10 abv sour quad. Would be interested to know if anyone...

Probably will have to brew a fresh batch to blend with if you are going for something like the duchess. It is much sweeter than most flanders red and most of our home brewed sours will be drying out pretty dam good.

Are they calling 665 "Flemish Ale Blend" now?

Are you making a starter just to check viability or to pitch the proper amount of cells? If the latter, you are going to be way under pitching.

Time is definitely the answer. Chill another bottle really well for 48 hours, you will probably have a lot more carbonation than before, but it still might not be fully carbonated. 1.070 OG is not a monster, but will may take a little longer to carb up. If the next bottle you chill is not...

What was your FG and SG? Did you chill your bottles for at least 48 hours prior to opening? All that C02 is in the head space, it needs to be chilled to drop into your beer. Most HBTers live by the "at least 21 days at 70 degrees" for carbonating in bottles mantra put forth by revvy. Also, high...

Thanks for the advice, tentatively will be hitting up green flash, alesmith, stone as well as white labs. Really would like to get to lost abbey if possible, will have to look at map.

Heading down tomorrow, what are your must visit breweries/tasting rooms locals? I am starting off at White Labs around noon but have no plans after that. Thanks for any input/adivce.

how much did they get ya for that growler in NC, 20 bucks?

What yeast did you use? When racking to secondary you might have just roused the yeast and they got hungry again, but having that full blown krausen is really odd.

What was your gravity ready at when you racked to secondary?

Just got 2nd place in category 15 at the Oregon State Homebrew Comp with this beer, with a few minor alterations: Grain bill the same WLP300 yeast (2nd generation) 1/4 oz perle @ 45 1/2 oz perle @ 15 First 5 days of ferm temps: 72, 75, 72, 68, 68 90 minute boil Sat in primary for 2 weeks...

http://www.whitelabs.com/beer/strains_wlp655.html

I have an older sears model chest freezer, it has a thermostat with a dial on it, and it seems to suggest that turning clockwise is colder and counter is warmer. There was a piece sticking out on the dial to prevent you from going above 7 or below 1 for the settings, which I bent up slightly to...

HA, I feel like a *******.

Correct me if I am wrong, but I am pretty sure diastatic power and lovibond are independent of each other...

Just think of is as a mini batch of beer. Taste your starter before you pitch it to make sure it doesn't taste "off." You should see a krausen or at least a krausen ring and a yeast cake start to build up on the bottom.