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The great thing about buying the Orval strain is that it comes with the Orval beer and only costs about $5.99.

I pitched one into my Berliner, but it already had TYB's beta berliner culture going for a couple weeks in there, the beer is great but I hesitate to give any notes given I can't attribute solely to this one. I have another packet I intend to do later in the spring... will update.

Blending to package is a bit of guess-work. I have some cultures that will eventually eat through a runway tarmac and I know it will reliably get down to 1.003 or lower. The best way I could recommend you find the FG(final) of the blend is to do a small forced fermentation test - enough to get...

😆😂 @OP I would probably be going for Distilled or RO then making my adjustments in your shoes, but I wouldn't automatically assume a long-aged sour wouldn't turn out well with your profile. I was listening to an older Tim Clifford interview, he mentioned Sante Adairius' water in Capitola is...

Not sure if this is true, but I got word here from my Portland LHBS that SBK "brand" will be discontinued, they'll have to release it under a new name, Imperial might have gotten a C&D from the candy co. Not sure on the timeline but I imagine it will take a couple months to show back up in...

3 Weeks later, how's your barrel doing? Rescuing an old dried barrel can be a real struggle, toothpicks and a precision hammer are your friend. Once you've sufficiently swelled it (which could be 7+ days of continuous hot water fills), the most likely spot you'll see continuous long term...

Well good news is it's not too late to mushroom those corks. You could do it a year from now. You just have to get it under a capper and re-cinch the hood/cages.

Those couple of shots look good. Only suggestion I'd have is to now "mushroom" those corks and get the hoods tight(er). I highlighted this in step 7 above, it really helps the removal of the cork and apparently helps make a tighter seal... the latter claim I've never seen any evidence or...

Sure! The recipe is one of the more complex for a "farmhouse" beer, but I find the bigger beer and darker malts really compliment the brett strain. I can't really scale this down to 5 gallons so I'll keep it to percentages. (Funky) Amber Biere de Garde OG: 1.064 IBU: 20 7 SRM ~6.5% abv 62%...

This was a 55L recently dumped Pinot Barrel that has about 3 beers left in its life. Finding ideal homebrew sizes in the 55L-80L-110L can be tricky but I have made friends with some local winemakers, they do smaller projects in barrels like these. This is my 7th barrel, I've had both used and...

Tiiiiiiiiiime is on your side, yes it is!

No prob, post back with the results in a few months when you open one!

One final thought to reinforce my point above... Take a look at these two bottles. Both are from world class corkers. The beer aint bad either. The levels are identical, but Cantillon corks and caps. There's very little headspace there. 3F corks and cages so there's a lot more. The...

Yeah, when I said 3/4" per 375 I meant somewhere around 1" for a 500 and between 1 1/4 and 1 1/2" for a 750. The easiest answer is "you fill it up 500ml and the headspace is the headspace!" ...which you can measure if you know your specific gravity and weigh the fill in grams. Or just fill...

2020 clocks in at 284 gallons + 13 gallons RIS that I'm brewing today for my last brew. = 7,181.5

Straight from the source:

If you can do a 5 gallon extract, why not do a 3 or 4 gallon brew in the bag? The Brew Bag-Designed for Brew In A Bag-This is your LAST brew bag!

The group is great, the platform is awful, and holding them hostage apparently. If you want to know more about why it's bad, feel free to PM me.

Facebook is the reason I'm here, and not there. Frankly I think the MTF crew made a mistake hitching their wagon to that platform in terms of moving the discussion and mixed-ferm community forward, but I'm incredibly grateful for the wiki / podcast. Anyway, I'm a big believer in the "let the...

I got you on the other thread so others can find it...