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How did you find out how many entries there were? I won first place in 18e with my quad with a 41.5. Very happy with it, but am curious as to how many others there were.

Thanks for the suggestion, bacon. I should really visit his site more often. And daksin, I like that idea. I brewed the beer today and didn't add any spices. Think I can sacrifice a gallon for the greater good of homebrewing and throw some cherries in it.

Understood. Glad I was only thinking about doing it and didn't actually do it. I agree that a Quad really doesn't need anything extra. Hmm, still considering the cherries though.....

Brewing a Belgian Quad this weekend. Was thinking about adding either Grains of Paradise or maybe some Allspice. Not sure about the amounts to add if so. Also considering a couple cans of Oregon tart cherries in the primary after a week and letting them soak for a month or so. What are your...

The only problem that I see with no sparge is that your efficiency will take a pretty big hit. http://braukaiser.com/wiki/index.php?title=Batch_Sparging_Analysis Was just reading about batch sparging here and a little ways down the page is a chart on efficiency.

I just want to say that thank god the alcohol doesn't kill everything because if it did, we wouldn't have bottle fermentation cuz the alcohol would kill the yeast. Also about capping the bottles and then tipping them upside down to wet the cap to activate it, wouldn't that help the oxygen...

This is a gallon test ferment that I pulled out of my latest pale ale and "pitched" about a quarter pound of local honey. This is one week old today.

So 5 weeks old today. Real nice pellicle. Took a flavor sample and it is oh so sour already. I was going to make another batch of this and pitch the wyeast roeselare, but after seeing what I have in the air here for free, I don't really see any reason to do that. I decided that I don't need to...

Still torn, but I don't think I'll use the 670. I have the two packs of t-58 which I haven't used before so maybe I'll just use that. I do have one pack of us-05 as well. OG is 1.069 so I should use two packs i guess so maybe one t-58 and one us-05. lol. Hmmmmmm, maybe I'll just let it...

And this is going to be a huge stout. I have two packs of t-58 here, maybe I should use that. I'm so torn right now.

Brewing an imperial stout right now. Can you think of any reason I would regret using a wlp670 yeast cake to ferment this???

One month old today wild brown ale. Would like to transfer it to glass and let it sit, but don't want to anger whatever bugs are in there making it taste so good so I think I'll just let it be for now. Also considered adding oak chips and maybe some cherries, but not sure if I want to do that to...

Making progress.

One more sample. The wild is now at 1.006 with a pellicle beginning to form. I tasted the other batch too and it is at 1.006 as well with no pellicle.

Today's sample, 1.008 and a little more sourness. I spose I should let it sit for a while now or I'll sample it so much that I won't have anything left to bottle. Other thoughts I'm having...The other five gallons I made with this batch and pitched the WLP670 is absolutely delicious. Very...

So I waited 5 days since last check. WooHoo! Anyway, it's down to 1.010. Not much has changed with aroma or flavor except now there is a very slight sourness at the back of the mouth.

Not sure how long to let it go for. Probably until there is no activity on the surface and then some. Hopefully I can let it go another two weeks without checking the gravity at least. http://www.wyeastlab.com/hb_lambicbrewing.cfm I'm not sure how the sequence of bacteria activity applies to me...

Smell is of sourness and funk and something else that I can't pick out yet. Taste is funky and very pleasant. No sour yet. It looks like it will be drinkable when finished, so far. I. Must. Have. Patience. Which may prove to be difficult. Thinking I'll make some sour dough bread with the yeast...

OG 1.049 Today 1.030. Haven't seen one bubble at the airlock.

Brewed 7.5 Gallons Thursday June 14 2012. 5 gals went into carboy and other 2.5 went into bucket covered with 2 paint filters which was then left in garage. When checked Saturday morning, fermentation activity was noticed. I brought into basement on Sunday evening as there was some very hot...