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3 brews/1 glass Belma Saison: American Barleywine at about a year in bottles: Citra DIPA:

Thanks. I've been on here a long time, I usually just lurk... I did the full volume as a sour mash. I like tart. Might not be a bad idea to try a 50/50 or 30/70 blend. The conversion took place at the 148 degree temp, and after an hour, instead of getting my runnings, I just let it continue to...

Here's how I did mine: Milled pilsner malt and white wheat malt. 7lb or so total, IIRC. Heat my mash water, mash in at 148 and let it go until it gets down into the 120's (Mash tun is an igloo cooler). Throw a cup of un-milled pilsen malt in. Flood the headspace of igloo with CO2, and close...

Sour Stout (Tart Of Darkness clone - Roeselare Blend) at about 3 months. Ugly pelicle. Not the best pics. I need to learn from you guys.

I'm in!

excellent, thanks! With such a thin mash, and a low gravity beer - I imagine you'll end up with your volume from the single runnings, yes?

One question about this process. So you mash in for a full mash to be soured, but then do you drain the mash tun into another vessel to sit for the souring period (with the added cup of unmilled grain), or do you leave the entire mash alone to sour for a couple days? The reason I ask is that the...

Concord Brewing from Concord, MA (also made the Rapscallion series of beers) had a grape ale back in the day that I really liked (I guess it was a no-brainer with the brewery name and all...). Sadly, IIRC the brewery is no longer around. http://beeradvocate.com/beer/profile/59/1508 BA listed...

25 degrees here. Just fired up the burner. Using the igloo so the mash can happen inside. Fairly simple Saison De Noel recipe, so it should go well. I haven't brewed in almost a month, and it's been driving me crazy.

I'm from North Haven. Grew up in Clinton (lived in Boston for 12 years in-between). I'm always game for joining a new homebrew club. I've been brewing for about 10 years.

Just moved to a home with 3 very big mulberry trees. I'm guessing over the next month I can pull a fair amount of fruit off these trees (I guess I'd have to freeze them along the way). So, I'm think Mulberry wheat. Should I go by the raspberry standards of how much fruit I need? I'm thinking...