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First recipe post. Mega post! So, a little backstory to this beer: I fell for one of those stupid Northern Brewer deals a while back (before they got bought out!) where you buy a few kits and get a free refractometer. It was actually a pretty good deal. One of the kits I went with was the Ace...

4oz of hops seems like a lot but I guess with the reduced hop utilization in a lower pH environment it makes sense. Dry hopped for about a week I guess? As for the poster above, I'm sure the pH was much lower than 4.5. Mine was like 3.35 when I was done with the kettle sour and my yeast worked...

Definitely some of the best dregs out there. I like what WeirdBrew said about their "very strong house culture": at this point their brewery is probably so infested with micro-organism goodness that they would likely have a tough time brewing a beer WITHOUT them. Just recently stepped up dregs...

Sweet, didn't figure you'd be still rolling with the same stuff years later, but that's pretty cool. If you're not set on putting a sour in there I've been practically addicted to Scotch ales recently, and there's a great recipe for one here: https://www.homebrewtalk.com/showthread.php?t=153797...

Gnarly set up. Still using similar bugs or other cakes of various sours and such?

Thanks for all your help Disturbd, I love how most of the OP of the recipes on these forums are still around to help you years after the original post. :rockin: FWIW I just siphoned it into a 6gall glass carboy, since I ended up with about 5.5 gallons or possibly more; I ran out of time on...

Those using different hops such as EKG, are you raising the amount used to match IBUs? Ex. did you use say 1 oz EKG at 60min and 30min to get a little closer to the original or stick to a half ounce at both times?

Well brew day has finally arrived. I've had my Funk Metal dregs stepping up for a few days, and looks like there's a good amount of reproduction visible in the bottom of the flask. Just mashed in, hit my numbers right on. The only thing I'm worried about in the current moment is, should I throw...

Funny that this thread is still going 10 years later. Made a batch around late April of this year (so about 5 months ago), and recently bottled. I had put the juice and sugar in one of those 6 gal Ale Pail plastic buckets originally, and had left it in there for probably about 4 months. The...

Hello all, Very excited to try this simple recipe. I have all of the necessary ingredients, and am currently waiting on my OYL-605 starter to finish up. I'm about a day in, and I can't lie I cant see much going on in there. I had ordered my 605 online, and when it arrived already pretty warm I...

Thanks a lot for the info, especially from the OP 2 years later. It will likely be a few weeks before I attempt this recipe, but I'll post updates if anybody cares. ;) Unless I missed something, I'll slowly step up my Funk Metal dregs, proceed with my brew day as described, then pitch both my...

Ok, that makes sense. Since this is my first sour and I don't want to get crazy with it per say, do we think a yeast like wyeast 1056 american ale would be ok? Descriptions of that particular strain describe it as basically a good house yeast that's good for a variety of styles and can tolerate...

Alright gentlemen, I'm in. After a trip down to Austin, TX from where i live in South Jersey (where sour beers are virtually unattainable), I acquired quite the appetite for sour beers. I was also fortunate enough to visit Jester King's brewery and try some of their bell-cow beers such as Ol'...

Yes, still pretty new. Thought I posted earlier so sry if this is a repeat. I did, however, do most of the things you mentioned, between priming my tun with strike water and adding water to the grain that was at least 12 degrees hotter than my desired mash temp. The top of the grain bed...

So I made this about 2 weeks ago, and my OG came in mad low, around 1.052. Not sure if it was my mashing process or whether my local HBS was confused by the CaraAroma,but the color was also not nearly as dark as some of the posted photos. Mashed in around 152 degrees. Question, do you guys...

Happened upon an Innis & Gunn white oak wheat beer last night, so naturally I had to buy it considering I started this thread yesterday hah. Very very nice, had the smooth finish that I was imagining, but couldn't imagine how the fruit would play into it. Also, not sure if the 'white' was...

If I were to experiment myself I'd likely try in smaller batches like 1 gall or maybe 2.5g gall to make the conversions easier. Recently made Northern Brewer's BB porter in a 1 gallon batch, .5oz cubes in 3oz Maker's for like 9ish days in secondary. Drank one exactly 2 weeks after bottling...

Not positive that this is the right forum for this topic, but whatever. So I initially got this idea after reading a recipe for a peach wheat beer (seen here: https://www.homebrewtalk.com/showthread.php?t=82544). I'm still very new to brewing, but have considered myself somewhat of an...

Thanks. I guess since you're soaking the oak for so dang long you don't need the liquor. The original recipe also says only one bean so that's why I said that and it's what I'd probably do, especially with your feedback. Seems like an interesting brew, I don't know if I've heard about adding the...

This has probably been asked several times but I didn't feel like flipping through 40+ pages, but do you guys toss the rum itself into the secondary with the oak and/or vanilla bean? Also 4oz oak seems like a lot but I'm sure that's been addressed as well.