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still interested

I'm in KY. I'll drive to pick up the stuff. I'd like most of the stuff you're offering. Where are you located. I'm in Stanford 30miles north of somerset.

You dont ever drive north into Kentucky do you?

I've purchased a few of these and had them shipped freight to my residence (in KY) from PA. shipping was $150 whether I wanted 2, 3, or 4....so the more you buy, the lower the cost. ajwillys--why did you decide against fermenting in them? Why conicals? Where are you getting your conicals...

I get around it by having friends in the EMS world. They just put mine in with their tanks when the get all theirs filled.

Speaking of finding rodenbach....I'd been looking for some lately and wasn't having any luck. A couple weeks ago I drove by a small liqour store in a small town and thought I'd stop in and check their beer selection. They had an area with about 60 or so loose bottles with a sign: "any 6...

Hello from Stanford (Southeast of Danville). I brew every two weeks and always have enough beer on tap to share. PM if I'm close enough to get together.

I think I'm gonna go for it. I was slightly concerned about it turning out more cidery, but what the hell. I currently have a lambic in primary and plan on starting another one here soon. Thanks for the input!

Has anyone here tried pears in a lambic? Which fruits should and shouldn't be used in lambics?

So why do they make a propagator pack of the lambic blend? Instructions for the lambic blend state to make a starter.

That's a lot of brown malt. I have a bunch of brown malt at home I was going to use for a porter but never did. Now I wanna do a northern english brown but I'm not exactly sure what'll the brown malt will add. What would you say the brown malt contributed? Does it taste very roasty?

I dont think brett needs oxygen. It's in the same family as Saccromyces, so I think it only needs oxygen when reproducing....and needs to be in an anaerobic environment for fermentation. Lactobacillus is also anaerobic. The only bug that needs oxygen is acetobacter, and you dont want too much...

Lactobacillus lives on your barley. The idea behind throwing crushed grain in the primary is to add lacto to your wort. Since wlp677 is lacto, I'd skip his step of adding the grain and just pitch what you have. I didn't see what yeast you're going to be using. If you're planning on using...

When it's done fermenting. How long's a little while? if you have to wait a couple weeks then you've defeated the purpose. But the technique you're employing is great for increasing the number of yeast you pitch, so it may not be a total waste of time. I guess it depends on what you're...

cool. I wish they would list somewhere what is in the blend (like they do for 3278). Do you have any insight into this?

Awesome. I've been planning on doing a similar nano-brewery thing. There's a guy I've gotten in contact with on probrewer.com who's doing something similar in PA....He's already up and running, making the beer in his garage and selling sixtels to local bars. I've gotten a lot of helpful...

I'm not sure this is true. I bought a propagator pack of the 3278 Lambic blend a couple weeks ago. I doubt Wyeast would offer a lambic blend in a propagator pack if it would mess up the ratios of organisms.

Where did you read that it has Pedio in it?

They have columbus at Hops Direct, Cherries Direct - available today from Puterbaugh Farms Thats where I got mine.