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I was just listening to a BeerSmith podcast with Randy Mosher about hop biotransformation and NEIPAs. He brought up the point that there are actually sugars in hops and with the increasingly large dry hopping rates there is a need for a longer conditioning time. He recommended letting the beer...

Thanks for the feedback. Upon further inspection it appears all the fittings were installed by the manufacturer. They looked drilled because of whatever they used to seal the fittings in. I checked their website and have since switched to stainless steel weldless fittings. But I guess you're...

So my boss just gave me a conical fermenter that was previously used for kombucha. It still has a pretty distinct kombucha smell, but I was wondering if I could clean it and use it for beer. I'm thinking I might have to use it as a solera for sours or something along those lines. My hesitation...

I finished up a kreik a few months ago that I aged on a case of cans of Oregon fruit cherries as well as an 8 or 10 oz bottle of cherry concentrate. Both can be found on amazon. There was a very apparent cherry flavor after 4 months of aging. I wasn't too convinced that starsan would wash off...

I would say increasing your line length would be the best first step. Your new faucets probably have a different flow rate that the old ones so that could cause your foaming issues. 15' is a good starting point and if your getting no foam but too slow of a pour you can start cutting down the...

Second the silicone, that's what I used for my keezer and haven't had any issues. Just make sure you weight down the collar after applying it and give it enough time to cure.

Your recipe looks good, I don't think I'd change anything there. I made my first lager, a märzen, back in March and followed a similar process. I didn't do a decoction and it came out great! If I remember correctly I still did a step mash, but just a protein rest around 120-130F then raised it...

I haven't tried brux by itself for primary fermentation, but I would just make sure to do a large starter and give it plenty of time. Brett takes longer to propagate than sacc. Give it at least a week for each step. But I'm sure it'll make a great beer.

1. Keep the mash temp the same as you would for a normal ipa (148-150), pitch rate for 100% Brett should be closer to lager amounts rather than ale, and ferm temps fluctuate depending on strain but mid to high 60s should be good. 2. You shouldn't have any issues with bottle bombs as Brett...

So I just samples my other batch that used the cake from my first sour with 2014 Bug County and there is also very little acid with this one as well. It's going on 11 months and there is some really nice Brett character, but that's about it. I'm going to add sour dregs dregs to both these...

I brewed two batches with my vial of ecy20 from Dec 2014 and have only checked the flavor on my first batch, a Flanders red. I wouldn't say no acid, but it's certainly less acidic than I had hoped. The Brett flavor is there and some definite cherry flavors. That one is just over a year old and I...

Thanks for the pic, I think the ultra barrier might be a better option with my space constraints. It would be a pain to get kegs in and out if the lines aren't coiled pretty tightly on top of the kegs.

Sorry if this has been covered elsewhere, but I'm in the process of buying all the parts for my keezer and want to clarify before purchasing. I have been researching different beverage lines and the Bev-seal accuflex lines with John Guest fittings seem like a good option. My only concern is the...

I second adding the whole beans to the fermenter. I just brewed a coffee chocolate stout with 4 oz of beans and 6 oz of cacao nibs. I added both 5 days before bottling and it was pretty intense right off the bat. It's been in the bottles about a month now and the coffee flavor is still pretty...

The only beer on your list that has souring microbes is duchess de Bourgogne. New Holland is Brett trois, which has recently been discovered to be a sacch strain. And as agate mentioned Orval only has Brett, but with that and duchess you'd be off to a good start on top of roselare or some other...

My favorite breweries in NYC are all in Brooklyn. If you have time to hit up a few I would say check out Threes Brewing, which also has changing restaurants serving up awesome food so check their website for current residencies. Also well worth the trip is Other Half brewery. It's a little hole...

There is an ongoing thread in the sour/wild beer forum that love2brew.com posts on whenever they get a new shipment of ECY. I believe they had some in about 2-3 weeks ago, but this time of year they usually get new shipments a bit more frequently.

I'm not sure about plums, but a lot of traditional Belgian brewers leave the pits in from cherries when making a kreik. It's supposed to add a slight nutty flavor to the beer. If that's something you want I would say go ahead and leave the pits in. I would say at least halve the plums before...

I think that might be a little too much dark roasted malt. Typically, you would want to use a balance of caramel malts and a small amount of high roast malts to add a reddish hue. I just brewed a red rye ale and my grain bill used: 10lb 2 row 1lb flaked rye .5lb c40 .5lb c80 .25lb melanoiden...

5# of cranberries might be a bit overkill. I have never used them in a beer but I feel like it would be overpowering on top of the tartness from the beer itself. You can always go back and add more cranberries in, fresh or dried, if there's not enough flavor imparted. In Mike Tonsmeire's book he...