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Sours/funky/wild beers - Northern California (Rocklin, near Sacramento). Any takers?

I think I screwed myself over. He ended up changing the deal and I took it. The new deal is: He gives me: 1 Permanent Funeral 2 Zombie Dust 1 Todd the Axe Man (2016) 1 American Sour (from Grand Teton Brewing) I already accepted this...so DL is out of the swap! Am I a total idiot?

Gotcha - I probably wont rush over to pick one up then

How is the trading power of Parabola 2016? Is this hard to get in other parts of the country? Local bottle shop has limited supply, but RISs aren't usually my preference to drink. Expterise needed!

Thanks! Yeah, I don't think it's worth it for me....I'll probably give him a chance to sweeten the deal. I would trade the Blind Pig and Pliny....but I lovvvve the Supplication.

Someone proposed this trade From him: - 1 Permanent Funeral (10.5% IPA - Imperial / Double Brewed By 3 Floyds Brewing Company) - 1 Dark Lord (2015) (15% Stout Russian Imperial Brewed By 3 Floyds Brewing Company) - 2 Zombie Dust (6.2% Pale Ale - American Brewed By 3 Floyds Brewing...

Wife was out of town, so I had a brew day with the twins! 6lb white wheat 7lb pale 2-row 1lb caravienna 1oz Citra @60 1oz Citra @10 2oz Citra @5 2oz Citra @0 4oz Citra dry hop for 7 days in secondary Yeast = us-05 Mmmmmm

My coworker is going to Captola, CA this weekend and offered to make a beer run at the brewery. I love funky/sour beers, but I've never tried one from there. What should I have her buy? Any specific recommendations? http://rusticales.com/ Thanks! Chris

Hi All, Quick questions I was hoping to get some feedback about. The answer will determine whether or not I stop by the LHBS on my way home from work today. I'm planning to package my first sour beer that was produced about 7 months ago. It was fermented with both sacch and Roeselare bug...

I threw in some US-05 ale yeast and I'm fermenting at room temp (~between 65-68ish). It should do fine.

I don't know how you people do this. I feel like I always see people say they are going to do a "double brew day". I had a bunch of bad luck (flipped an entire mill of grain into my patio during milling, drill ran out of battery so I us to hand crank some grain, stuck sparge, had a boil over...

@Queequeg How do you think a lambic would hold up with all the bourbon flavor since this will be a first use after the whiskey?

Thanks for all the suggestions!! I feel inspired, and will probably explore bourbon barrel porters. First step is finding some of the recommended brews to try to validate that direction makes sense for me. I'll make sure I have carboy space so I can pull it out after the oak imparts enough...

So the other day I picked up a once-used 10-gal bourbon barrel from Seven Stills Distillery in San Francisco, CA. I wanted to have a small format barrel on hand to use for making sour beers. Here's the problem. I have officially determined that I'm not a fan of the BIG, RICH, DARK, massive...

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@jaybird thanks for the tips! I reached out to Seven Stills in SF on Instagram and they were happy to accommodate. They only had one 10g barrel left for sale though. Thy also sell 5's and 15's!

@dcpcooks thanks!! Great info! How warm does your garage get in the summers? Also, once I start doing sours in the barrel, would Camden tablets kills the bugs? I'm assuming that you would only want to consider using those if you are starting off with a barrel and need a 'clean canvas' to work in.

Thanks for the in depth replies! I really appreciate the feedback. @microbisbrewery -tell me more about the imperial stout. How long did you age it for? Thanks for the silver stick warning! Do you find yourselves topping up the barrel like you do with wine? To make up for the Angels share?

I'm going to be picking up a 10 gallon oak barrel that was used just once for whiskey. I asked the distillery if the sulfur it or treat it in any way and they said, "nope, the staves will still be whiskey soaked". My goal is to eventually use it to make sour/funky beers, but here are my...

I think this can be done...but it would have to be done 'delicately'. For example, if I was trying to do this in an IPA, I might toss a few ounces of chopped (cooked) bacon and a small handful of diced figs into the boil with about 5 minutes to go. I'd also consider adding diced figs along...