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If you put a high enough gravity beer in there you'll need a blow off. I had 8 gallons of a 1.120 stout that blew out through the top of a 60L model with in 12 hours of pitching yeast. So never say never. I thought I wouldn't have needed one, boy was I wrong.

All sold and done. Thanks

Sorry but unless you have a hookup in the UK, a bottle of that size isn't to be found in brown in the US. I have a handful of 275ml bottles from UK breweries. That is 9.3oz which is a great size but not really used in the US, and not sold by anyone that sells less than an entire pallet. We...

Not all bottles are the same when talking standard longnecks. Different glass weight will have an impact on bottle strength, well obviously. Weigh bottles though and you will see a difference between certain breweries, where they source their glass, and what they are bottling.

I have a wife who's an IPA fan and her friend from work loves stout. The don't drink typical "ladypleasers" very often.

I'd check with the O/E club to see where they get their's. Who know maybe the base has a generator/compressor setup of its own and thats where they get it, unlikely though. Either way the club bar manager or bartenders should be able to give you an idea.

If it works for you then it works for you. I do similar things because I know they work. I make a beer similar to the process orval uses ferment clean, dry hop, and add brett from orval just before bottling at 1.009. I prime for about 3 volumes but the beer continues to attenuate for another...

A lot of belgian and champagne bottles. As long as I think it can take 5-6 volumes and based on glass weight to volume ratio, I will put some real high carved stuff in the bottle.

I have no idea, it was the only thing I could think of other than pedio.

Both speidels are spoken for and so is one better bottle. So right now there's a better bottle left and the two glass carboys.

It depends on the beer and the Brett or diversity or the Brett. If you have a blend it can take a little longer in secondary because different strains and species.of brett produce different amounts and different enzymes that allow then to brew down complex sugars. I have seen gravity movement...

I am in Harrisburg and work in Downingtown. I don't want to ship, finding boxes would be a pain I think. Sorry to the guys that want them shipped.

1x Better Bottle 6G w/ racking ports and valves $45 2x 5 Gal Glass $20 ea (deal in the works) As I go through things I will be listing more stuff. Just trying to lighten my load a bit.

I could be wrong but wouldn't the boil down of maple syrup also concentrate pectin? So with a ton of pectin you end up with well jelly or jam. I don't know if thats whats going on but it could be possible. Also its been my experience with pedio viscosity that it takes two weeks or more for...

I have a lacto only soured dubbel. It's 8% dark rummy and sour. It even had a substantial hop bitterness a well. Its been a year since I brewed it though. I used ECY09 and ECY lacto that I isolated but I am sure you could get similar results with the lactose in ECY 23 if you can acquire...

Yes. The sickness viscosity is a result of an exopolysaccharide complex from the pedio. I don't know the bond types but its just a starch complex. I also don't know if its the brett that ultimately breaks it down or if the pedio breaks it down to use as a carbon source over time. It very...

Its done when it tastes done really. One trick I also use is to chill some and pour it, carbonated if possible. This will allow you to visualize if there is any ropiness remaining because its hard to tell unmarked and warm when the rope is minimal. I have to chill to make sure most times.

Even with lab precision hydrometers it'd be tough to see a gravity effect from lactic acid. Considering the most sour of sours range between 1% and 1.5% lactic acid that is a small contribution to gravity considering the density of 88% lactic acid is only 1.21g/ml compared to water at, well...

Let it be heard. I'm always interested in hearing how people are doing soured beers. To me the best way is just adding a sour culture (I think the Roeselare sacch is a saison strain) and letting it play out. You end up with the appropriate sour character and a nicely complex beer. I don't...

The thing with sour saisons is that they end up just tasting like a dry sourish blond ale. The peppery and estery flavors get broken down by the Brett lea ing you with a comparatively tame flavor from the saison yeast. You get some funk mild yeast flavor and a nice sour/bitter character ter...