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That's really cool, let me know how it taste..I think just for the sake of it, I'm going to try it with a couple liters of wort this weekend

Brewers yeast supplement won't fermint sugar. It's dead yeast..besides most na beers contain .01-.10% anyways

What I do is just line my fermint bucket with a 15 by 15 sanitized nylon brew bag. Pour the entire brew kettle into it.. and then lift it out. Hop pieces trub and all

Just curious about the barrels, I know the chunks have some bugs already impregnated in them...but say you pitch the kit wood and some of your own..aside to it adding more of the barrel flavor would it inoculate the new wood as well?

They have some extract versions available, but 50 bucks just to take the barrel chunks is a little pricey

So I stoped at a hbs a few months back and they had a gallon jug of wort sitting on the loading dock with a piece of cheese cloth covering it and it appeared to be bubbling away. Just curious if anyone else has tried this and what the results are

If you have the means for a starter I would try that

Awesome, thanks brother

I ment saison..my phones autocorret likes to change brew terms

Even with a sealed container..having wet grain in a Luke warm bucket for a cooked days will allow the grain to mold. That's why they dry grain after malting

To my knowledge that's a way to start a sasion...having the sweet wort and grains be in contact with the elements would either cause a wild fermentation or a sour wort beer.

+1 ..frost brewing is a clever way of saying lagering...it no way relates to the heat of the brewing process

I am amazed how fast these sell..my order should be in tommrow, ill post the grain bill and schedule then...also I'm thinking that Russian river could make a bill gates fortune off of these barrel kits

I assume you mean light crystal malt...and I don't seeing it making much of a difference generally it takes heats for the grain to release sugars and enzymes..hence the reason for mashing

My super cheap alternative is a 7 inch piece of 3/4 hose hooked to my viper head and stuck in the bottle, just got to watch how hard you press the tap

Just a heads up, I just noticed they refreshed the stock of the kits. Not sure how many but as soon as the word spreads I'm sure they will fly off the shelf

Alrighty, ill just scan the pages they send me and post em here, the shopping tracker says ill get it on the 13th.

I should have the kit early next week, ill post the grain bill and schedule on here

It's says ferment to 1.018 with abby, 73degrees..then rise to 76 until 1.106 ..secondary, add the bret currants and the barrel oak..Bottle with wine yeast at 1.008

Going to brew my first sour this weekend, its a all grain consecration kit from more beer. I've brewed several all grain beers with great results. Just a little nervous about the sour brewing..anyone have any helpful advice or tips