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If you ferment a lot of stuff (beer, wine, cider, mead) in your basement, it is fairly likely that you have inoculated that area with good yeast over the years.

When you tasted it, did it seem like it really coated your mouth? Or was it just dry, sour, done? How is the nose on it? If it coated your mouth and has a strong and pleasant nose, that will give you a sweet perception when it’s carbed. You can do a test bottle to see how it comes across when...

Metallic? Did anything change with your water?

Try using something like wild raspberries. Whatever method you choose remember that sometimes it works and sometimes it doesn’t. No worries, just try again. When it works, it’ll often taste Belgian-ish.

That’s beautiful! Blackberry wine is my favorite country wine and I’ll bet it makes a mean melomel. Now you have an excuse to buy a floor corker!

The beer is about 7 months old but when was the fruit added? How does it taste? Did the haze just appear or it’s just there now and you hadn’t checked it for several months prior? It might be the pedio which will go away on its own. It could be pectin but vintners harvest is heat pasteurized so...

I’ve read/heard the same thing and wondered the same thing. I’ll bet it works. Can’t wait for the update. I don’t use slants but my glycerin/slurry mixes in the freezer work well and so do my inoculated, dried, oak rods at room temp so why not slants in the fridge???

Yes, if you are kegging and force carbing.

Nice! There is so much variation in crabapples that everyone could brew the exact same base beer and use their local crabapples and the beers would still be wildly different. Here are the ones I was going to use. I’ll probably thaw a pack of them and do a 1 gal batch. I’ll send you a bottle if...

Did you find crabapples? I’m ok with switching off...it just gives me another year to keep perfecting my lambic, lol.

12 BEERS OF CHRISTMAS RECIPES BY RANDY MOSHER FROM HIS BOOK RADICAL BREWING 1. CARAMEL QUADRUPEL - Start with the tripel recipe on p. 125 (see below), but add 4 pounds of amber malt, and use the following toffee sugar recipe instead of the sugar in the original recipe. Sugar and malt...

If we need to combine, I’d be ok switching to the Abbey Weizen.

May I make the Crabapple Lambic for the East?

Triples are pretty dry but they have the impression that they are not quite as dry as they actually are. Just because there are still bubbles rising doesn’t mean that active fermentation is still happening, it could just be off gassing. What yeast did you use? I think these extracts call for...

Welcome back to the hobby! Both of those varieties are more delicate as far as O2 exposure and they are shorter lived than a zin. Winexpert makes a very good product though. If the Nebbi gets a little oxidized and “dirty” then your Italian grandfather (the one that speaks English but pretends he...

I’ve never participated before (hopefully I’ll get in for this year), but my understanding is that each brewer can put their own spin on the recipe if they want.

Maybe nothing. You pick a specific culture for an intentional sour that has been known to make the flavors that you want but the infected batch has whatever “wild” culture happened to jump in. The “wild” culture could make the same lemony, fruity, barnyardy flavors as an intentional pitch or it...

Count me in if the group will have me come Feb 1! I’m in PA but I’m willing to be part of any group.

I’d purée the peaches and get them in ASAP as Philly sour is supposed to make more peachy flavors when it has access to simple sugars. I wouldn’t worry about microbes on the peaches but heat pasteurization would do just fine. Has anyone tested the tolerance of Philly sour to campden tabs?

Obviously not many people have experience with that culture of Brett A so please report back when you have some info! As for its difference from a strain of Brett C, keep in mind that every different strain of Brett C and Brett A could be very different or very similar just like the many strains...