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I used ECY01 and ECY20 a year ago. I bottled the 01, and it was very Belgian-esque. Also a little fruity. Its supposed to be a mix of wild sac and brett strains along with some lacto and ****, but they never seemed to take hold. FWIW, this one also never formed a pellicle. The ECY20 did after I...

Some of the FTW guys were talking, and it sounds like it doesnt have a home now. I would be interested in going when it finds one. A long time ago something like this was mentioned to Matty back when he was like the bar manager at Northside Lounge and he was cool with it. I would have to...

I feel like you linked a group that has existed for a long time, as I have known about it for years and have been sporadically attending the meets in New Brunswick. Was that the one you meant to link, and were hoping for a spin off meet up?

I used it in a strawberry wheat since they are a bit fruity. I liked them there, but I have had amarillo IPAs that I didn't care for. I don't know if those brews just sucked or if I don't like a heavy amarillo presence in my IPA. Either way, I have found them to have a purpose in my own brewing.

I don't overhear much, but I like to read all the recent reviews of something I just checked in on Untappd. Occasionally people's comments or discussions with their friends on their check ins are way off base. Recently someone told their friend that something was a nice smoked beer when whatever...

It was at least 15oz into 5 gallons. There was a definite color change, and from what I have heard from others, 15oz might even be a bit too much. I mean, it is a concentrate. It should be a lot stronger than just juice, and from the tiny bit that I put into a 12oz can of seltzer, it is potent...

One that I paid WAY too much for. I was going to a friend's birthday party, and there was a health food store near by. I just grabbed it off the shelf and was hit with a $30 charge or something crazy like that. I thought I would save myself some money since I didn't have to ship a heavy liquid...

Bottling at 3 months would make me worried about some bug having not done its work yet, but the idea is attractive to me, as my patience is wearing thin. I would really love to bottle the Kriek I have been working on. I started reusing the bug/yeast cake to keep sours in rotation so I wont be as...

From what I have read, its likely Pediococcus

It was hard to get a good picture through the glass, but it was pretty damned cool looking. This was after I racked onto some tart cherry concentrate. Soon there after either the yeast cleaned this up, the lack of oxygen caused the pellicle to be unnecessary, some combination of both, or...

ECY020. Took about 8 months to show up, and only after just taking a sample. I think the oxygen and time spent trying to overcome what may have been a too high alpha acid content is what did it. It is too coincidental for the little bit of oxygen from sampling not to have something to do with it...

I tend to burn myself out in the winter/early spring. Basically when my cellar temps are better for brewing. With the snow every week this year and the cold, I didn't brew much. These next few weekends will be busy. I brewed 2 different 5 gallon batches this past weekend.

That is not much of a confession, just something that a lot of people never find needed. I did once because of low head space and another time for reasons unknown to me. Same recipe and procedure every time and only once did the lid blow. Also, with the exception of temp range, and over pitching...

A lot of information on this thread about adding starches in the boil. The gist of adding them seems to be for bugs to make lactic acid. However, some posts say brets can breakdown starches as well, and will do it faster. Would there then be benefits of adding some boiled flour or something...

I happened to find some Good Juju in a sixer this weekend, which I never have before. I always had it from the keg. Anyway, I couldn't wait much longer to compare. The recipe I posted is spot on as far as taste and color. The main difference was that I have bit more ginger in the nose, and just...

The recipe I posted is a pretty good start. It under attenuated just a bit for WLP001 because I think I did wind up handing the malt bill I posted to the shop instead of the corrections I made later and never seemed to record. I did just about hit the 4.5% target though (4.46%). This beer is...

I used 11 pounds Pilsner and 1 of what was supposed to be Vienna, but I think I had to sub with Munich along with German hops fermented at no more than 60F.

To report back, I found it amazing. Everyone that has had it loves it. It did come out a little fruity, and I have had someone asked me if I used any.

Hmm. Of course, this just distracted me from getting back to work, and I had to look into this. It would seem Zymurgy and BYO had a recipe with 30% crystal with 1 pound of each 15L, 40L and 75L. The recipe has even been kicked around here before...

I recall tinkering with the recipe because I would never really want to go over 20% Crystal malt, and that is just over 30. I believe I intended to use abot 15% 30L and increase the 2 row. They should have e-mailed my receipt to me, but I don't seem to have it. They usually ask me at check out...