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Making croissant sticky buns today. Just had a baby so maybe photos later... Sent from my PG86100 using Home Brew mobile app

Ha! Speaking of not ready, he came 3 days ago - a month early! We are home and hanging out having a great time. aaaand, I'm brewing this weekend. :)

It will cone with time. A proofing basket and baker works very well w the tartine method. I also proof with it seam down to help it all stay together. Sent from my PG86100 using Home Brew mobile app

Mine were from NYC. Got them Sat.

I'm all ears if anyone knows of one.

My basement. Open invitation. Portland, ME.

Sounds like fun! Make sure to give it lots of time!

Wild brews also states that an added 'blanket of Co2" can last weeks, if not a month or two at a time. I have occasionally taken the bung out of a barrel, flooded it with co2, and replaced the bung out of paranoia. the same could be done to a carboy or similar. the method i've done lately...

It seems "slightly" less ropy. That being said, its still very, very viscous. I'm hoping that warmer temps will 'get the yeasties excited to eat some munchies' :)

I just wish I had gotten more feedback, rather than "good, good". Oh well :). Thanks for the responses guys, and for all the hard work you do.

Thanks, that's what I thought, but wanted a straightforward response. I am easily confused by the BJCP ( as to why neither of my judges were experienced, for such a complex brew. ) One was recognized, the other rank pending. Not much constructive feedback.\ Edit: not mad or whining, just...

What does mini-BOS mean if all you got was as scoresheet? I got a mini BOS checked for my brew (Lambic = 42) , but not sure what the means Re: if anything else is going to happen. "Place awarded" is blank? Does that mean I'm done and can drink the rest? Just checking. Thanks!

Better crumb, more moisture. Crunchier crust and softer interior. This was one of the best loaves I've ever had. Anywhere. Sent from my PG86100 using Home Brew mobile app

Bâtard. 80% hydration. Next time might shoot for 85%. =)

I use the tartine recipe. A little more involved. I like the use of the leaven, it makes for a rich, flavorful, flakey crumb. Sent from my PG86100 using Home Brew mobile app

Ironic. I just did the exact same thing this morning. What recipe is that from?

Not true, sorry to say. I wish it were. The bungs are not tight at all, some are quite bad actually. http://www.parc.com/about/people/5/raj-apte.html

Just unloaded a barrel of ECY20, brewed with raw wheat and pils. tasting great, esp when blended with older lambic!

Generally if fermentation is complete its ok to rack to a secondary for fruit.

From *Brewing Techniques*: Once you have cooled the wort and inoculated it, allow it to remain in one vessel for the entire fermentation process. This runs counter to the typical practice of racking the beer ot a new container after the primary fermentation is complete but by nor racking you...