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my experience with wlp530 is that it is a slow attenuator. 1.020 is high and depending on the recipe, I wouldn't be surprised if it dropped another 5-10 points. At that point I would be afraid that bottles are going to start exploding. Degassing is a great recommendation. I would keep them cold...

I've been experimenting with a mixture of chocolate malts and crystal malts to achieve maximum chocolate flavor without using any actual chocolate. Thomas Fawcett pale chocolate has given me the best chocolate flavor when used with c-80 and 120.

It takes me 15-20 minutes to get to either of them. I'd probably go up to 30 minutes but definitely not any longer

Slayed a barleywine today. 20# 2-row, 2# munich. 3 hour boil, OG 1.110. Bittered with nugget, Northern Brewer @ 20. 2oz each Northern Brewer, Citra, Equinox @ flameout with 30 minute whirlpool.

I think Brett C is a good choice, as it is of English origin and generally very mild. Brett will definitely deflate the mouthfeel and body of the beer. If this is a concern, carb a little higher to improve the mouthfeel and perceived body of the beer. I'd stay away from very roasty malts or at...

Hard to tell exactly what it is based on the picture, but with all that headspace I wouldn't be surprised if that was the beginning of a pellicle. Can you give us some more specifics about your recipe/process? (ingredients, yeast, how you cleaned and sanitized everything, etc)

I would make a starter in this instance.

Barleywine this weekend.

http://www.milkthefunk.com/wiki/Berliner_Weissbier

I haven't used that brand but I used this one with success. I used 30oz of it in a cherry sour and it has an incredible color and very strong cherry character even 18 months after adding it.

I've dumped some bad sours. Bad beer is just not worth drinking. I have no shame in admitting defeat, dumping and learning from my mistakes.

What you're describing sounds like a tripel or Strong Golden. I'd choose something like wlp570 or wlp530 for that. Belle Saison is very attenuative and you'd likely wind up with 14% rocket fuel for a year or two if you used that yeast. I also don't see why you couldn't use french pilsner and...

I usually go about 4 months for brett secondaries. I think you should bottle in thick bottles and expect the brett to chomp on those last few points over the coming months.

So you don't like Columbus then, I guess?

T-58 is of DuPont origin?

Russian River, Rare Barrel, Cellarmaker, Sante Adairius.

I would ditch the frangelico in favor of a pure hazelnut extract. 1oz will give a very strong hazelnut flavor. For something a little more subtle, start at .25oz at bottling and add more to taste.

Definitely not uncommon to find yeast clumps and other floaties in an older bottle-conditioned beer.

Ferm fridge for cold crashing and lagering.

Jester King!