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Barrels?!: I will be placing an order for 2 barrels at $270 each (barrels cost 169 w/o shipping). This includes freight. I figure if more of us in the area are interested, shipping can drop considerably. I intend to use them for sours. Barrel Specs: Type: French Oak Barrels History...

Here in Texas water lines never freeze underground and above ground you just need the foam to wrap around the pipe. ^^

My Grandmother is over eighty and still doesn't need glasses. Drinks right out of the bottle.

In my experience, I just let it float. But I come shake it up to get some of the alcohol onto the fruit once every day or two. Otherwise the topmost fruit can begin to mold or turn your beer to vineagar. As far as ratio. It sounds like alot... but Jester King uses 2.5 lbs per gallon... And...

You know what blows my mind? Craft beer doesn't cost 59 times as much as a bud or any macro beer... not even close. I can't imagine the markup given their scale...

Yes, i read more than once that if it climbs above 1% ABV (I can't remember if it was 1.02% or .98. But it was so close my head just recalls 1%), then no pathogens that are harmful for consumption, will survive. But yeah, if you don't have an unusually moldy house or fermentation room, I'd bet...

How loose was the lid? If it was on top but not pressed down, I wouldn't worry, sours do all sorts of weird things in my experience... and pelicles come in limitless shapes and sizes. Then, to add to the madness and mayhem, I've had pelicles forming in 3 days and had some not show up until 12...

In what way would adding a tiny section that says ingredients, and then listing them, increase costs so much that it "hurts" any brewery? Here, I'll cover a ton of beers, Ingredients: Water, Malted Barley, Hops, Yeast. I think the only ones who need to worry are those that use corn syrup...

Pause. Jester King does... Carry on.

Down to 187 mL. http://www.vistaglassbottle.com/2-ice-wine-bottle-2.html However, you do need to request a quote.

Subbed. Keep chatting ^^

Looks great man, I regret not doing numbers like you did. But I have no idea how i'd brew without the etches ^^

I know nothing of sap, but I would never have thought to try cause either thought it was thick. Let us know how it goes!

Jester King blends Montmorency and Balaton cherries for their cherry sour.

I've been here... This is wierd... Had to dig through my photos just to be sure but I have... But pics or it didn't happen so here it is... Deep in the Costa Rican Rainforest...

My doctor asked me if I drank to excess. I told him I would drink to anything!

Oh. I guess I forgot to mention that. I'm located in Houston TX. I travel to Austin a lot if any Austinites are interested. And I could trade, but I'd like to keep the collection together. And I'm not sure anyone has a collection close in size that I'd be interested in :/

Same here. Except for the occasional stout I'll leave in primary for 6 months even if I don't need to... Or more often the case are my sours. Which I leave in carboys for 12-18 months. If I am going after a funkier flavour I'll only primary. If I'm going for the cleaner crisp albeit less complex...

My 2 cents... if you are primary-ing longer than say 2 months. Maybe an early secondary is worth it... otherwise. Just leave it be.

I am trying to sell this collection of beers I have. Anyone who knows much about Jester King realizes that some of those are pretty difficult to come by. Anyhow, I had 3 identical sets that I have collected over the course of last year. One I sold to a buddy who was on deployment. One Is for...