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US gallons. Most everything on this forum is is unless stated as Imperial gallons

I'd definitely be interested in seeing your recipe. I plan on brewing at least 2 or 3 versions in the next 6 months and seeing which one I prefer most. I have a dubbel recipe I've played with a few times so planned to use that as they base recipe with some add-ons.

That's the one that I had planned to do as well. Even bought Roselare blend for it this spring but ended up trying my luck at a Spanish style sidra instead. I have been trying to talk my dad into doing a big sour project like a Flanders but no luck on that yet lol

Flanders red is one of my absolute favorite beer styles, yet with all of the sour and Brett beers I've done, I have no idea why I have never brewed one. I really should get on that.

For the spiced cherry Dubbel, instead of using an almond extract, I just ordered some mahaleb from an online store. Been wanting to use it for a tart cherry melomel as well so it's a win/win. Have to travel a ways to get any good spices here. Thought it would lend some great flavor. If it...

I plan on doing the same. Between Christmas and NYE I'm going to brew the first version of my spiced cherry Dubbel.

Thank you @dryboroughbrewing for taking that damned Crabapple Lambicky though I was thinking that maybe Year 3 would be my ticket. I'll take the Spiced Cherry Dubbel while I can. Have some great ideas for it.

Getting jealous over here watching all these shipments come in! Can't wait to get in on next year's exchange. Decided that I'm going to really challenge myself to try to brew a small batch of each of the 12 beers over the next year plus a full batch of whatever I am able to pick. Not sure I...

Will be whipping up a 6 gallon version of this over the weekend. OG 1.050 FG 1.010 SRM 6.9 IBU 24.95 Grain Bill: 4lbs Canadian Pale 2 Row 4lbs UK Maris Otter Pale 1lb German Munich Dark 8oz Canadian Honey Malt Hop Schedule: .25 oz German Magnum @60 .5 oz Amarillo @20 .5 oz Amarillo @FO...

Everybody still alive? Starting my third addition of these in the coming weeks. Been so busy with work that I've only been doing one of these a year instead of my original intentions to do one every 4 months.

I can't remember if I ever posted on here but I did my own version of this back a couple years ago and it was one of my favorite cysers I have made. Down to just a couple 12oz bottles of it. It has been going solera-style since then. Started out with a 3 gallon batch, held back 1/3 of it. Last...

Yeah, I haven't been a fan of the crazy fruity esters that come with wyeast' kolsch in this beer over 60°, the WL version must be a different strain. I keep my s04 at 65° (fermentation temp not ambient) for this brew and have never gotten anything fruity. If your ambient temperature is 68-69 my...

Don't want to leave JerBrew hanging so I have to sit this one out. Won't be making it back to the closest bottle shop for a couple of weeks. If you're still not taken care of by then I'll get it, or whoever's up by then.

71B does not perform malolactic fermentation. It simply has the ability to metabolize a portion (5-40% depending on the source) of the malic acid. It doesn't convert it to lactic acid at all.

That's interesting to me. I found Wyeast kolsch to leave a horribly fruity flavor while s04 left a great malty backbone with no fruity esters. What temps are you fermenting this at?

What are you up for @jerbrew? Let us know and I'll take a look while I'm out this weekend and see what I can come up with

Bad news from me guys. Finally got a chance to brew up the cranberry lambicky back in April. Tasted great coming out of primary. Used cranberries in the mash. Added Lambic Blend in secondary with another bag of cranberries. Checked it tonight after getting all these updates over the last few...

71B does not metabolize ALL of the malic acid, it rarely even metabolizes 40% of it. Generally, you will see around a 20% reduction of malic acid using 71B. Which is actually a great reason to use it if you only have access to sharp apples.

Did you grant?

According to the reply I received from Sam Adams this morning they absolutely do use rose hips in Cold Snap. "There is a blend of exotic fruits and spices in our Cold Snap, and those 10 special ingredients are orange peel, lemon peel, dried plum, Grains of Paradise, coriander, anise, hibiscus...