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I try to be pretty good about sanitizing everything but the kettle is where I kinda slack off too. Simple hot water and hose pressure does the job. It might need a soft wash cloth if there's some grain or hop **** stuck on. But you're BOILING with it! The risk of contamination is insanely low...

Just added a barleywine and a kettle soured Brett beer to the collection.

Was thinking about 3 days to kettle sour, give it 2 weeks in primary, and maybe another 2 weeks in secondary. That'll give about 3 weeks in the bottle. Need to have it ready for a vacation with a friend and their family. Due to my brewing method (brew one beer, divide into many), this won't be...

Aside from my mixed fermentation funky margarita sour, I think I'll be brewing this in the next two weeks. I need to have this gose drinkable (I bottle) by about mid June. Is that possible?

Brewed a barleywine over the weekend and did the traditional parti gyle process to get wort for another speed sour. This was my first time brewing a beer this big all-grain (est OG ~1.100), and my equipment limited me in the amount of grain and water I could combine, so it ended up being a...

The partially soured hibiscus orange Wit has been in the bottles a little over a week now and it's delicious! The pH at bottling was only 3.85, making it a very subtly tart (due to the lactic acid) but the real perception of acidity/tartness comes from the addition of the hibiscus. I used 2.5 oz...

Have you ever tried keeping a culture of Lacto around? It'll ensure that you always have the proper number of sour critters to do the job quick and cleanly. IMHO there are a few reasons this could really help any sour brewer. 1) Continuous supply of healthy Lacto 2) Consistency / Familiarity -...

Planning on brewing a 9-10 gal batch of barleywine with an OG of around 1.100 or more this weekend. I'll parti gyle the mash to collect an extra 5 or so gal of wort for a quick sour. Hopefully will get a runoff of 1.050 - 1.060 for this. The current plan is to use most of the full growler...

Hope everything works out chumpsteak! Not sure why your Lacto wouldn't start up, unless you added them well above their temp threshold (over 115F), but that's probably not the case.

What strain is recommended for the cleanest saison? I don't mind the "saison funk flavor" in small quantities but I don't like when it dominates the beer. As you can tell I'm not the biggest fan of saisons... been brewing for a few years but still have yet to make one. Question, couldn't you...

Any one a big fan of Boulevard. I've tried a few of their sample packs, and all of them we're quite bland or were plagued by off flavors. Their white IPA literally tasted like drinking scented geraniums, the same scent used in mosquito repellent.

We could begin to see more specialization of breweries in markets where there is already intense competition like major cities. Specializing in Belgians/Sours, English Ales, or hoppy American stuff. But it'll be interesting to see how breweries like that compete with ones that offer a full...

True, homebrewers can make amazing beers but not all of them should open up a brewery. When each and every one of us brewed for the first time, you can't deny that thought didn't cross your mind. "I'm going to open a brewery someday!" But that doesn't mean you should! Admittedly it's my dream...

Specharka is actually correct. He simply gave a more generalized phrasing of the interaction between hop compounds and Lacto. It's been proven in quite a few studies and is stated by many sour beer experts like Chad Yakobson, Michael Dawson, Mike Tonsmeire, etc. Alpha acids (iso-humulone based...

Digging the good debate! Sorry, I wasn't trying to start a controversy here! My main concern with the rapid expansion is to do with major cities where already a good number may be established. Imho it won't really be a "burst" like you see in the housing and financial sectors. People won't...

It really annoys me when a commercial bottle of beer or wine doesn't have the ABV (or price) listed. Why isn't it legally required to post that? You order a beer thinking it's a moderate strength of 4% or 5% and find out it's a big 10% beer. Isn't that dangerous to not tell people? A recent...

Totally agree on Southern Tier. Even their IPAs taste syrupy and chemically. Southern Tier just set up a new brewpub in my city and I still have yet to go... some of their beers are alright but nothing I'm crazy about. A bar I frequent carried the Creme Brûlée so curiousity killed the cat and...

Primary: 1) Basic Bitch blonde ale (WLP029) 2) Basic Bitch blonde ale (WLP810) 3) Triple Berry Mead 4) Sour Brown / Oud Bruin 5) Honey Lime Tequila-barrel Sour Secondary: 5) Belgian golden strong w Brett & French oak / red wine / rose hips 6) Tart Wit w/ fresh orange zest / hibiscus /...

Curious as to how much the market can expand to include all those breweries. As small local breweries (like the one I work at in PA) begin to grow they naturally take up more commercial space on shelves and taps in their local region/city. This is easily done in what small towns are left that...

Bartering is TOO EASY to do with homebrew. I find that many people I hardly know are willing to trade some good or service for a few bottles. I feel like it's the appeal of something homemade, not just the promise of a good beer that people enjoy about it. Trust me, the beer doesn't have to be...