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I would say cap only works fine on 26mm. On 29mm I think the home cappers suck. That or the 29mm cap available to homebrewers are crap combined with the cappers. I have a bunch of "beer corks" and cages but hardly use them anymore. I tend to go with #9 wine corks and a cap because I hate...

All I'm trying to get across is that a beer will not ferment forever. So if you have 1.020 for six months of gravity gravity checks you will more than likely have 1.020 a year from then, and after two and so forth. You do need a hydrometer with better resolution than the $10 jobs most homebrew...

All I'm trying to get across is that a beer will not ferment forever. So if you have 1.020 for six months of gravity gravity checks you will more than likely have 1.020 a year from then, and after two and so forth. You do need a hydrometer with better resolution than the $10 jobs most homebrew...

Don't forget sarcastic also. :D

Sorry that you took personal offense. I am using ignorant in the proper meaning of "does not understand or lacking knowledge". There is plenty I am ignorant about and one thing is how I was pompous. I guess not taking the weak path and end my posts with "according to" or "I think/heard" while...

Thanks for the warning. I have it under control. I've been bottling and using residual extract with brett to carb beers for three years now. Having a high terminal gravity doesn't mean a bottle bomb. Like so many things in brewing and homebrewing there are old held beliefs that are...

The owner of Lancaster Homebrew grows his own I think. I believe Mark or Marc is his name.

That's good to hear.

I'd worry about oxidation no matter how you do it unless you can purge and keep CO2 pressure on the barrel/carboy whatever you decide to transport with. Brett is great at oxygen scavenging but oxidation can happen very easily and brett isn't a 100% guard against too much. Here's what I'd...

I tend to put beers in my fridge and forget about them for a while. I have too much beer around to be impatient with a batch anymore. Then between work and my commute I only really get to indulge on the weekends. I have one of my higher carbed brett saisons sitting in there right now and its...

I hate blind rules. A high fg with a souring culture doesn't scare me one bit.

Your mistake could just simply be a contaminate organism. Some yeast or bacteria (I used to know what specifically but cannot recall at the moment) will cause your beer to foam like crazy. Another issue could be you didn't give the beer full proper time to absorb the carb and get cold enough...

Can you borrow a keg from someone?

My beer was a high % of Cara130 I think and some black malt. It was an amped version of the recipe for Tart of Darkness from MoreBeer, I made it blacker, and more stout like. I felt like ToD only tasted like a flanders red/brown if you had your eyes closed and was black just like most black...

A "pure" single stain of anything ECY wont do anything. You already have a fairly dynamic culture there. I would say combined with the mash temp, and possibly a bunch of caramelized/carbonized sugar you should be safe. Out of curiosity, what was the grist? I have a sour black beer that was...

Its done and you can bottle I promise. You need to consider a lower than normal residual co2 level with this than most priming calculators will. So even if you go with 5oz total you will likely hit low because the residual dissolved CO2 is pretty low in your beer after sitting for over a year...

Its been my experience that most of the souring for me happens fairly quickly. Hell sometimes my beers are bracingly sour at 3-4 months and then it softens quite a bit in another 3-4 months. A brew might sour a little more past the one year mark but it will be negligible acid production.

Had a beer finish only at 1.006 using the same culture after a turbid mash.

Well then go for it and rock on. Only way to know if what you want is what you are making is to make it and adjust as necessary. Other than double checking about whether you were looking for a Belgian golden strong while using trois I have no input to dissuade your current path.

I think a 100% trois golden strong will be mostly lacking in belgian characteristics. I tried to use it to make a saison and it just tasted like bland fruitiness. You can go ahead and try. I'd maybe suggest to split the batch and ferment one half with something like the duvel strain and the...