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A new Charlotte cider works (Red Clay Cider Works) has a hopped cider with Thyme added. Amazingly good! I was surprised at how well those flavors work together.

Of course OldSock got there first.... http://www.themadfermentationist.com/2009/11/sour-cider.html ...

Another new kick for me is cider. I wonder what happens when you add lacto, brett and pedio to fresh raw cider..... HMMMMMMM.... to use wine yeast first or not is the question.

Sour founders! Sweet! Save it for 18-20 months at 68 degrees. Sent from my iPad using Home Brew

If one were say trying to attain the sourness of a beer such as The Bruery's Oude Tart would you say Lacto or Pedio play more of a role?

True but do you want a clean pour or a bunch of head pissing away all that time you invested in your brew? A Guinness stout type beer should have roughly 1.5 vols of CO2 in solution at steady state. Once at this level you put it on beer gas at either 25/75 or at most 40/60 at 32-35 psi. And...

You can tinker with your system and keep your fingers crossed OR raise the temp to room temperature where there is a much wider control band and force carbonate to exactly how many vols you want and then reduce to serving temp and push with beer gas knowing exactly what you'll get as the CO2...

Or carb with CO2 at room temp and then drop down to nitro temps.

Did u feed it bottling sugar? Sent from my iPad using Home Brew

Did you add fresh Sacc or go with just the bugz? Sent from my iPad using Home Brew

So, Pole did you add more Sacc or let it ride? I have an ECY01 and 02 from 5/31 in my fridge now. May be another month or two before I get to using them.

Hot Damn! Just added some La Roja dregs to one of my BugCounty ECY20 carboys with a 1.061 OG 40% Wheat beer in it. Took a sample while I was at it. Brewed on 3/15/2014 so only 6 months old but already as sour as La Roja and at this point very drinkable. Still needs another 6 months before...

Thanks. I found one that uses the equation to calculate based on your inputs. Link below: http://www.brewersfriend.com/keg-carbonation-calculator/

I guess mine got a little fat on the 5 gallon batch that I kegged. Measured right around 50 psi at 75 degrees F - about 3.44 bar. Somewhere in the 3.5-4.0 volumes of CO2 range. I know that 3.58 volumes of CO2 = 50.0 psi at 75F. Primed with Simplicity at about 35 grams per gallon - slightly...

Awesome! Thanks. That is much more efficient than an FFL to FFL swivel and then an MFL to male NPT (the route I was leaning towards). Spunding valve with automatic pressure relief and 0-30 psi gauge to check the pressure on long term cellared cornies (such as a Westvleteren 12 clone that...

Dang - no longer available via Midwest. Anyone find another supplier (I'm all over Google and Amazon with no luck)?

That's the info that makes it click. So 0.15 oz of brand new oak cubes that are prepared by a 10 minute boil and a few months of soaking in wine would be way more powerful than the exact same surface area of used oak wine barrel. Yes, trial and error and my palate will lead to a good answer...

Yes, that is basically my question. What it stems from is instead of buying a used wine barrel; which is expensive, bulky and generally a pain in the arse; how much oak do I add to a carboy to simulate the barrel. You recommend 0.15 oz of boiled oak cubes (measured while they are dry) per...

Cool. One issue, though. You are saying .3 oz of dry cubes per gallon. Folks have calculated 1.2 oz of dry cubes. Why the large difference? Sent from my iPad using Home Brew

I have 12 quarts of this in my deep freezer waiting to be added to many brews.... I'll know the answer in 6 months or so. http://kingorchards.com/product/case-12-quarts-sale-montmorency-tart-cherry-juice-concentrate/