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What did you do wrong?

After my dealings with bev factory, i wouldnt touch any of their products with a 50 ft pole.

Yeah but...bourbon

Agreed, this type of regulation would help craft brewers i feel. Its working in the food industry.

Pitch during primary. Sour bugs take a long time, start early. I pitched in secondary and am at 1.2 years and its still not where i want it.

10% or less. Although with your zest addition probably less. Ill be curious how this turns out.

Maybe its just me, but everytime i leave the zest in from 5 to end of boil through secondary, my beers develop a weird flavor. From here on out im taking the zest out after the boil. Just sharing my experience, as i tried a grapefruit ipa myself, and dumped it shortly after keging. Had a...

I feel like garam masala could work in a saison setting.

Sours are suppose to be that way. The bugs essentially eat away and get you in the 1.005 ish range. Once carbonated you will get much better flavor, so i would stay the course, and mix and blend later on as previously stated.

It will taste very bitter prior to fermentation. Let it ride. Ive boiled with orange peel 3 times now and you'll be surprised how it disappears after primary is done. In my experience leaving the orange peels in for more than 2 weeks gave me weird off flavors, so i would rack your beer around...

Thread revival! Just would like to add that i left my orange peel in for a 3 week primary, and am regretting it. Definitely getting off flavors from leaving the orange peel in the fermentor. I know its the orange peel cause i did this with a grapefruit ipa attempt, and the flavors are very...

Gelatin will clear it

Worse band ever. I cringe when i hear their music. I like meynard. So puscifer, perfect circle, tool.

yeah we didnt exactly get a warm up lap for cold weather, 70 one day, then 8.

I have had this experience. There are definitely foods that jive with certain beers. Ive stopped trying my beers in fermentation, in the morning while drinking coffee for this reason. Interesting article though http://www.epicurious.com/articlesguides/drinking/beer/beerpairings

Awesome, but holy S that is expensive. Think ill just eyeball my stuff, and use a hydrometer.

Yeah adjust your mill as stated. Im consistently in the 65-68 percent eff range because of my LHBS mill, which drives me crazy. I know when i get my own mill it will go up probably 7 points at least.

Tell your lhbs to double crush. If they refuse time to go somewhere else. I ran into this recently. I was getting eff in the 50's and after double crushing i at least went up to 67-70 percent, which is good enough til i get my own mill. Guaranteed its your crush.

Thought id share this, cause its fantastic. Be perfect if you could barrel age this, as i just used un toasted oak in secondary. I copied the kentucky bourbon barrel ale clone recipe and added peaches and bourbon, in an attempt to copy their peach beer they make. Had to add a smidge of peach...

Good points. I guess mashing in plastic containers probably isn't good either. Then again, some crazy people say beer isn't good for you in general. Hell even the hops some of us use, probably have pesticide on them. I think im taking off my tin foil hat now.