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I used my peaches in a berliner weiss which had lacto and beer yeast in it- it was mildly tart to begin with, although not tart enough for me. I may add lactic acid if I'm not happy with the final result. The peaches I used were frozen, (not sure what kind) we had cut them up and pitted them...

I brewed mine in January and it is really starting to come into it's own. I entered it into a fair this August and it did well. (Got a blue ribbon, but a lot of other people did too.) The oakyness has subsided some, and the bourbon has mellowed. I think that when the weather cools, I'll be...

I'm assuming (probably a mistake on my part) That starsan works on things like Bret, lacto, & pedio? I'm not trying to reuse hosing or fermenters or siphons, but what about things like cleaning my bottles when I'm ready to reuse them?

Ok, the thing is, you have to judge big breweries by their special offerings, not by the 6 packs they crank out to supermarkets everywhere. As true craft beer drinkers, some of us look for the extra special things and not the beer that makes that famous. Bear Republic for example- I tried a...

Thanks for the responses. I'll definitely let it age out and see what happens. If it's too over the top peachy, then I'll probably blend it. My original Berliner Weiss turned out really well, but I did cheat and added lactic acid.

So a couple months ago I made a berliner weiss which I bottled yesterday. However, I decided to split the batch in half and put half over peaches. The problem is, I think I used too many peaches. I put 2.5 gallons of beer over 6 pounds of peaches. Any clue what this will do/turn into? It...

+ 1 for Consecration. Personally, I'm much less likely to brew something I can buy a six pack of. I'd rather brew what is expensive/hard to obtain/impossible to find. (Like the peanut butter porter I have going right now.)

Oh, you're in Tampa- what were the the fermentation temps you had?

Interesting thought with the mineral oil. I've heard that sometimes the bubblegum aroma/flavor will dissipate with time, so I would be inclined to go with option 1 or 2, and see what happens. Alternatively, you could split the batch into three one gallon jugs and try each option. My wife just...

I just started sours, so I'm pretty new at this too, *but* if it is already vinegar- maybe you have an aerobacter infection, and it would just turn your beer to vinegar too?

Right now I seem to have the opposite problem- I have about 4-5 cases of beer in the closet, but I also have 4 different brews fermenting, and three of them will be done by the end of the month. I'm gonna need some more bottles. I just started brewing last fall, but ideally I'd be able to...

Great advice, and a good excuse to drink some of the commercial examples I've been sitting on for a while.

I'm doing a Flanders Red soon from Jamil's Brewing Classic Styles. His recipe just used the Roselare blend, and doesn't even pitch regular sacchromyces. (sp)

Portland is a smaller city than San Diego, and a slightly smaller city than Denver. So, if you're looking for the concentration of brew pubs, then then you'll probably find it in Portland. Also, the public transit is pretty decent. You can also take a brew bus tour. I think they run about $40...

Wow, surprised I had to get to page three to find someone mention an Eisbock. If you haven't tried them, they're worth finding- the one I had was 12%abv, and was very fruity and malty. One of these days (when I have a real brewing setup) I'm going to try making an eisbock.

Yesterday I brewed an imperial porter with an OG of 1.102. Went to get my starter, and found a dead fruit fly in it. (So much for loose tin foil). Luckily, I had a pack of nottingham's in the fridge, so I rehydrated it and I'm keeping my fingers crossed.

In theory, it could be cheaper. And if you want to drink hard to find styles that will cost 8+ dollars a bottle, then yes, it will be cheaper for that style. For example, I'm going to try brewing a flanders red soon. If it turns out (I'll get back to you next summer) then it will be a lot...

$20? maybe 40 or 50 if you really want to try most of the styles. In the portland area they have a "sour beer tasting" class for 35 that was really neat. Got to try maybe 8-10 different beers, and learn about the different beasties. One of my favorite parts was when they did single brett...

Thanks for the advice and recommendations- I'll be looking up some Berliner Weisse recipes to sate my sour cravings till I can brew something else.

Just last night- thought I had fuggles, but nope. Had to sub what I did have which was willamete.