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Spunding is a great way to both limit oxygen exposure and carbonate. It get's you in the ballpark of CO2 levels and then a couple days on gas it will balance exactly where you want. Not sure on the "harshness" you're talking about, but I think I've had the same thing happen before, even in...

But... if it ends up being an amazing sour after 6 months... What a story to tell! haha

I didn't think copper facilitated Fenton Reactions... I know it's oxidative and can facilitate some wonky flavors if it's at too high a concentration. Not trying to be confrontational but as this thread is "science-y" I thought I'd ask. Thanks for posting your experiments/experiences guys

Also... if it doesn't turn out quite to your liking, make sangria with bunch of fruit, some liquor, and soda. Then throw a big ol' party! ;)

Throw it in your basement next time, especially as temps heat up for the summer. The activity of the yeast will heat the fermentation on its own. That belt heater will only be necessary when ambient temperatures are much too cold. If you get truly bitten by the hobby (as all of us here hope...

Chew it or just splashing it with your tongue in your mouth can really give a boost to perceiving all the aromatics in the beer. And take a decent sized drink, you won't taste much taking dainty sips (mostly applies to sharing a beer with a friend). If the glass is super cold, let it warm up a...

I received a ukeg as a wedding present from my wife's maid-of-honor (yeah she's pretty cool). She actually backed the kickstarter to get this for us! Anyway, I haven't ever had any issues with it. It's really neat in that everything is clean and contained, however, I'm not sure that it's a...

Dry yeast can be stored at room temperature for a while without killing it. But if you WANT to make a starter, personally, I'd wait a little bit so that you're pitching the yeast right after it has multiplied and is starting peak fermentation in the starter flask. Fermentis says up to 3 months...

Had to deal with some ****** clients yesterday... Nothing that a long walk with the dog, a Perdomo, and some cabernet couldn't cure though. Wind and matches made for a crooked light, but the construction of that cigar was so good it fixed itself in a few puffs and burned clean for the next hour...

This works really well, especially when you're filling the bigger 750s!

Enjoyed my first Padron while camping with my homebrew club this weekend.

Yeah the funk will take a while, but could be worth it! Play some Bootsy Collins for extra funky mojo :D

Throw it in a carboy with a few french oak chips and forget about it for 3-6 months and see what happens! You may have lost a bucket, but you could be growing "good" bugs! When the pellicle started forming on my flanders red, it looked just like that. Eventually the bubbles and ribbons grew and...

Looking awesome so far! If you really want to be able to move the panel around, they make some pretty cool articulating arms for computer monitors. Not sure how necessary it will be once you have your space all laid out, but it's a thought.

My club (Oregon Brew Crew) is hosting a campout this weekend and we'll be brewing a mock Steinbier (stone beer)! We'll be heating stones over the fire and adding them to the kettle to achieve boil. Extract with steeping grains this time to simplify the process and reduce the necessary number of...

Sprouthog, with the amount of cigars you post and brews you show on tap... I can't help but think you've got something figured out a bit better than the rest of us!

^ This and they should still be crunchy too. Don't use em if they're mushy

Use the spare QD for now and then you can swap the post with the proper replacement later. Just check the threads and you're good to go!

Interesting. So we should be clarifying these numbers with the maltster every so often to remain up to date. Thanks, Silver

Curious as to what seems to cause the issue with the exceptionally light malts? Are they less predictable and therefore require more individual adjustment?