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Thanks for replying AmandaK and Congratulations on your awards. I have 2 Curtec barrels with very thick walls. They are much thicker than a regular bucket. The seal on the lid also seams better. when you tighten or lossen the lid even slighly, it moves the airlock water. I plan to not open...

Just brewed 10 gallons of this and can't wait to see how this goes. I Don't have Carboys to transfer this into so it'll probably sit in buckets longer than AmandaK's version of the lambic.

I have some grains left over from a 10 gallon batch of flanders red. It's enough to make 5 gallons of 1.030 gravity wort. Could I use this to make a low gravity sour? Is it possible to age to low gravity sour or would it reach it's prime quickly. I would love to have a nice sour drink I...

When i punch this into Beersmith my og comes to 1.073 at 70% efficiency without the maltodextrin added. Your Og is only 1.060. Is anyone else getting a difference? Nevermind. I had it set for 5 gallons instead of 6

I've also read this. How much does the Lactic acid change the specific gravity? Does someone have a way to compute the specific gravity minus lactic acid with equipment an average homebrewer would have?

I just tried a took another hydrometer reading and it's stuck at 1.008. No change in 1 week. I need this to be drier. It's too sweet as it is. I placed dregs from a bottle of Orval in a starter and will dump inside the carboy in few days.

Different strains in each bottles sounds like a fun way to go about it and add some variety.

I think the Saison yeast will bring it below 1.006 since the wort is very fermentable unless the acidity is inhibiting it. I'm going to wait for a few more days and see where it end up.

I'm going to leave out fruit additions for this batch since I already bought some syrups to try out at serving time. I don't have any cultures of brett but i do have a bottle of Orval and a bottle of Saison Rue. How low was your FG when you brett'd it? What kind of bottles did your use...

I made a Berliner Weisse with 60% wheat 40% pilsner. My process. Mashed with hops at 146 for 2 hours. collected wort for a total of 4.5 gallons. Cooled to 120f then added 1/2lbs of grains. Sealed in water cube and placed in water bath set at 116f . left for 4 days. Results in a very...

That's a great post. The lambic I'm planning is the same extract recipe she used. I was planning on keeping it in the plastic barrels the whole time. I figure if I don't open them for a year it'll be exposed less oxygen then if I were to transferring to a secondary.

Epoxy coating on the outside looks like it could work pretty well http://www2.dupont.com/Powder/en_US/assets/downloads/literature/1_Internal_&_External_Coatings_for_Water_Transportation_Pipelines.pdf I can't speak from experiance but I've read on the Mad Fermentationist that "acetobacter...

I love my better bottles but I only have four and tying them up for a whole year isn't the best option for me right now.

I'm going to try using these barrels without opening them during the fermentation. More oxygen is introduced when the removing the stopper and sampling than would permeate through in a few years. I'll wait till I find a good deal on large carboys to switch over. Has anyone used these on a...

http://www.faybutler.com/pdf_files/HowHoseMaterialsAffectGas3.pdf This is a chart that keeps popping up

Submerging in water sounds good but it's just going to take up more space than I really want to. I'll also have to buy some trashcans big enough for these.

Does anyone have thoughts on this?

I'm sure glass would be better but I'm clumsy and cheap. These were $18 a piece. Glass carboys would be about $40 each.

I plan on doing a Flanders red and AmandaK's extract lambic using two 13 gallon hdpe2 barrel. Has anyone tried saran wrapping the whole barrel with just the airlock sticking out to reduce oxygen permeability? Would it be better to do a 12.5 gallon batch to reduce headspace? To prevent a nasty...

avoid adding a handful of soil also. Bacillus Anthracis is normally found in soil.