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Well the problem was noted here: http://www.byo.com/stories/beer-styles/article/indices/11-beer-styles/659-flanders-red-ale having to do with the use of bugs and the "resulting loss of body is one potential problem. Eventual gushing and, on the extreme end exploding bottles, is another. Be...

The reasoning for the lacto and acidulated malt was to give it some increasing complexity over time, while making it acidic out of the gate. Basically trying to build something that will gradually increase in flavor as it loses some body to the lacto. Considering the body loss though, I'm...

6.6lb Wheat LME 2lb Acidulated Malt 2lb Pilson 1b Barley (Flaked) 1oz East Kent Goldings @ 15 2 Hefeweizen IV vials 1 Lactobacillus vial Keeping the hops low for the style + the acidity. Thoughts?

Enjoying my own "Unbind These Roots", a smoked porter aged on oak and brewed with serrano and poblano peppers. Delicious.

Found a 4pk of Bourbon County Brand Stout. Enjoyable, but not worth the price tag to me at least.

Figured it might be cool to exchange addresses. Mine's at: http://desperatehoursbeer.tumblr.com/ But yeah. Anyone?

I have no idea, hence why I came here. I know I've seen wine-soaked things before, but I have no idea how / what specifically was used.

Hmm, makes sense. I just don't drink wine on my own outside tiny tasting glasses, but like the lingering taste. The oak cube idea makes sense, especially smoked ones if I go with the smoked porter.

Was thinking of soaking cocoa nibs in it for a few weeks then adding to secondary for a smoked stout, but that may be a bit off the wall. Any ideas? I don't really drink wine so I just wanna do something homebrewy with it. The sample I had was delicious.

so 1oz sea salt, 8oz molasses. Sounds fair enough. Do the boil times make sense for the molasses or should it be an actual secondary fermentation?

Yeah, I bought Brer Rabbit molasses in a 12oz jar thinking I'd split it between pours. But 8oz seems to be the ruling.

well looks like i will be toning down the molasses then.

Well I was asked to, as for why, and the molasses was his suggestion. I was considering cutting down to 8oz and halving the additions; think that'd be better?

I was tasked by the head of one of the band's supporting me to make a really weird beer that included sea salt and HEAVY molasses. Here's what I came up with, a bit of a heavy gose: Malt 3.3lbs Golden Light LME 6.6lbs Wheat LME 2lbs Acidulated Malt 1lb Molasses Hops 1oz Palisade...

Glad you're doing it man! Mine just went into secondary yesterday I think.

The places I mentioned are bars, but the map has bottle shops. A good bottle shop listing for the area is available here under the Maryland section: http://www.beerquest1k.com/Best%20Beer%20Retailers.html . Been to many of them and never had an issue; always great selections.

Well be careful about parking and stuff right now; the Baltimore Grand Prix is on. I'm avoiding the city at all cost. That said, here's a decent map. Where I work in the city, I tend to get drinks at Pratt Street Alehouse and Alewife. I usually buy beer outside the city though.

Awesome, really great to hear. Since it was just a fingernail size hole that only let things through with vigorous shaking anyhow, I feel like it should be good.

Oh okay. I did the sanitizing and closing immediately, thankfully, and it's great to hear oxygenation won't be a major issue. Hopefully the sanitation and the early notice will avoid some of the issues. Smells absolutely beautiful and I'm hoping it turns out decent.

Apparently the airlock in my IPA, put into primary about 10am yesterday, had a gap the size of a fingernail due to an issue with the gromit. I have corrected it this morning and am seeing C02 bubbles in the airlock, but I worry I may have killed the batch. Any advice on how to proceed?