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Will do - thanks! Another reason that should work well is because the sour beer I brew next will also be a Belgian Blond, so I'm not worried about any flavors the trub may bring along with it.

The only brew I had explode in the fermenter was a Bavarian Hef, though it was in a bucket, not a 6.5 carboy. Keep an eye on it or you'll have a mad lady at home :)

Thanks for the tips! I've never harvested yeast before, so it'll be my first time trying after this batch is done fermenting. I've heard of many brewers just dumping new wort right on top of a previous yeast cake, but I wouldn't do that in my case since I've got SO much other sediment. If I...

Hello fellow brewheads, I'm currently brewing a Belgian Single blond with WLP530. I'm only 2 days into primary fermentation, but I had a couple questions about harvesting the yeast to use in my next brew, which will be some kind of funky sour belgian blond. I did something unique with...

Brewed a Westy Blond Belgian Single (60/40 split Belgian pale and Pilsner malt), Styrian goldings, northern Brewer, hallertau with WLP530 abbey yeast. Hit my highest efficiency ever at 76%! Previous best was 69%. Cheers!!��

When you start having "beer reduction" parties for the sole purpose of burning through your inventory so you can brew more!

Given that you can buy a new 60-gallon american oak barrel for under $400, it seems crazy that it costs half that for a 5-gallon barrel. Someone is making out like a bandit because clearly there is a greater cost savings on materials than is reflected in the final product price. +1 on $10 w/...

Yes! But I would love to see options under $100.

Someone needs to start this business - a lower cost option for small oak barrels (or containers). Think 5 or 10 gallon sizes. Out of curiosity - who would buy one of these if they were, say, under $150?

I can't remember what brand it was, but it was specifically for a 5-gallon batch, like this - http://www.winestix.com/beerstix-american-oak-carboy-for-brewing/ I thought about waiting, then just using it for the last month or so, but then decided that I would throw it from the beginning. I...

Thanks @Hopbrad! How did that second beer turn out? I've only got an 8 gallon kettle, so I don't have the capacity to brew 10 gallons right now, and my wife will physically harm me if I tried to do two 5 gallon batches in a single day...

Hi @BGBC, Thanks for the reply! To my first sour beer, I added dregs from a few commercial sours just to make it more dynamic. I sampled it @3 months, and it was coming along great! On the nose - fruity and sweet, almost like crushed up sweet tart candy, hint of oak, and a little...

Thanks for your thoughts! Im leaning that way as well.

Where are my sour heads? Maybe you're drinking'...

I've recently been getting into sour beers. I have been loving trying different sours from all over the world and expanding my palate. I read Michael Tonsmeire's American Sours book which added further motivation to start building my "sour pipeline". Here's where I'm at now.... Sour Beer...

What make and model mill do you use? That may have to be my next investment. I was relying on the store to do it for me, which may have been a mistake.

I plug in all my fermentables into my Brewster app and it calculates efficiency based on my OG after the boil. For my 15.5 lb of grain, I mashed with 5gal of 170F water which brought be to about 153F mash temp, the did two batch sparges with 2.5 gal of water @190, bringing my grain bed up just...

Thanks for the feedback! I ended up going a little heavier in the Simcoe because I happened to have more of that. I even used the Simcoe for the 60-min bittering addition for that reason. Smelled great going into the fermenter!

Hi All, I drank a delicious beer a couple weeks ago from Knee Deep Brewing called "Breaking Bud". It was a delicious - danky, piney, grapefruity, with a nice balance of maltiness and a kiss of residual sweetness. http://www.beeradvocate.com/beer/profile/23200/159885/ After a quick...

Hi All, I drank a delicious beer a couple weeks ago from Knee Deep Brewing called "Breaking Bud". It was a delicious - danky, piney, grapefruity, with a nice balance of maltiness and a kiss of residual sweetness. http://www.beeradvocate.com/beer/profile/23200/159885/ After a quick...