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Well, it's been 8 years. Any chance you'll share your recipe now?

Okay, if I missed this, I apologize. But understand that there are implications to coming into a thread hot with a take like "the real stuff is made by doing x,y,z". If an aspiring lambic-style blender is reading this wondering how am I going to carbonate my beer unless most of it is young...

33.3% from each of 3 years is not accurate, this is not a standard and would likely produce a fairly low carb beer. The only thing that was defined by EU law the blend must be lambic (which has its own appellation and legal considerations) including that aged in oak for at least 3 years. For...

My most recent foray with Orval dregs was at the beginning of 2020, with a somewhat lackluster Belgian Golden Strong I brewed and was preparing to bottle, when I thought I would try bottling half the batch with sugar (carb drops), and dose the rest with Orval dregs without adding sugar, relying...

I always found it funny that this is a "Centennial Blonde" when the last time those hops touch the wort is at the 35 min remaining on boil mark. I make this recipe every year, but tried once subbing the cascade for a larger, late Centennial addition and it wasn't as good. I know Two-Hearted is...

Congrats, you just upgraded your Saison! This is a great blend. Don't let me stop you, learning how to do a starter is a good skill to learn. Sanitation is super important across the board and this adds another layer. But... K.I.S.S. - this is very optional in my opinion. For 5 gallons of...

Brew three batches. Not too hard to do in a weekend! You could do fine brewing two 6 gallon batches and leaving headspace. Very little if it's a solera and will always have liquid in. If you do ever decide to store it dry, it will need some help rehydrating. If you want to wipe out the...

Ditch the Caramunich, OP, and just add some cane sugar or belgian candi sugar. If you want color, buy the amber stuff. Caramunich will get you closer to a Biere de Garde, which is a fine style, but malt depth will only get in the way of the esters and phenols that are meant to speak through...

Their post really shows that L. Brevis did not do well in the presence of their SWP. However I have it in two of my barrels and I am a huge fan, because it's a real IBU-tolerant champ that has yet to get ropey on me. I have yet to find a strain of lacto that can really stand up to the 12-15...

I have it in one of my soleras - it indeed got fairly zesty citrus and earthy brett, and a clean lactic tang. It gave a really nice, bright blacklime flavor which is more of an interaction with the aged hops + late cascade I used. I never got to see how the kveik did on its own because I added...

My best advice is don't age pellets unless you're patient or you pulverize them, it's actually quite easy to find old whole leaf hops. If you have some pro friends, you can mention you're looking for any whole cone hops that got too old for them to use. I've offered to pay but they always end...

My biggest gripe with these uKegs is how much CO2 is lost when you first puncture the cartidge, as the screw-cap doesn't form a good seal before that happens. I've done some rapid carb tests in mine. I agree it's finicky. But I've had luck filling carefully after a quick beer gun purge, and...

Acetobacter is an "obligate aerobe" - so it not only tolerates oxygen, but it requires it to convert ethanol to acetic acid. To that extent, any active fermentation will fill the headspace with CO2 pretty quick, even after a dry hop addition. If it's not active, but you purged the headspace as...

I know this is beyond the scope or scale of most homebrewers, but I figured it was worth a shot to see if anyone owns their Nano setup. I know the Spike guys are pretty active on the forum, but I'd love to hear from actual owner-users! What works well? What do you love about it? What do you...

Sweet cherries or purple plums are another option to add the perception of sweetness despite a lower fg, they both pair wonderfully with a Flanders red. I agree my favorite examples balance some malt character and sweetness with the intense and acetic acidity. But 1.010 sounds like a great fg...

Cool saga, thanks for sharing. Seeing a box of green glass just takes me back to Belgium and some very good smells of that Cantillon barrel room. I'm surprised your FG is so inconsistent, how are you mashing these beers? I've had mixed results just leaving beer in an open vessel (eg my kettle...

This was sacch and lacto only, not Brettanomyces? I ask because not only can acetobacter be an issue but brett will produce acetic acid when given oxygen exposure, even in small amounts over time, as well as awful ethyl acetate (like nail polish remover). I dry hop aged sours with a heated...

I've gotten hold of a rabid pedio strain. I'm really happy with it, it sours to 3.7 at 3 weeks and 3.30 at four weeks, even with 6-10 IBUs present in the beer. No ropiness. But it's military grade, it will keep going to 3.2 and below; it can make my starsan solution blush. So it has to be...

Commercial strains I've found really produce some good barnyard/horseblanket funk are TYB Brussels blend, and BLB's Funk Weapon #1 paired with a strong POF+ saison strain. A lot of these strains start fruity, they take time to really funk up. But honestly the most funk I've gotten was from...

My experience is that it's not a profoundly horsey/4EP type funk producing strain to begin with. Same with the supposed 5112 derivative. I haven't used the WLP version in ages, but I remember comparing the two and finding pretty similar results. My experience is that it's a reliable bottling...