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Are the sugars from the currants simple enough to be fermented by sacc? I've got a batch going with Bug County and I'm trying to figure out when to add my currants. If the answer above is "yes," should I wait for the sacc to die before adding them, and if so, how long should I wait?

Has anyone tried (and been successful) brewing this without racking to secondary? I'm planning to give this a go this weekend with Bug County as the primary blend, instead of doing a primary with abbey yeast, cold crashing, racking, and then adding brett/bugs. My thought is to let it ride...

I've got two vials of Bug County sitting in the fridge and I'm finally getting some warm temps in conjunction with free time this weekend. I've been wanting to do Consecration and Tart of Darkness clones. Is there any reason not to use this blend in primary with either of those?

Same here.

3 going currently, 2 more on deck (bugs in hand, just need a little warm weather.)

This. All of this. :mug:

If you like black IPAs, ODell Mountain Standard is right at the very end of its seasonal distribution. It should still be available for now.

A barleywine (English style) will age just fine. I just went to the winter tasting event at Bull & Bush in Denver and they were serving some very old Thomas Hardys, the oldest of which was 1986.

American Sour Beers

Thank you! :mug:

I haven't. Maybe I'll pop one of the 2013 Bourbon County Brand Barleywines.

Yuengling, if that counts as craft.

I can't answer your questions, but wanted to give you a heads up. I pitched Dirty Dozen as the sole blend in primary for a 1.074 wort. It took off within 12 hrs. I did 72 degrees for 24 hrs, then lowered to 68. It needed a blowoff tube at the 24 hr mark.

Financial Systems Analyst for a commercial bank.

+5 gallons Dirty Dozen Belgian Dark Strong Ale =41280 gallons

Oh, I'm not complaining, just making an observation. :mug: FWIW, my shipping costs would have been the same if I only bought 2 vials, so they would've been closer to $18/vial. Figured I might as well grab a 3rd at that point.

You've got it good. 3 vials shipped to Denver USPS was $48.

Thinking about giving this a go using ECY's Dirty Dozen Brett blend. OP if you're checking this, anything you'd do differently? How much of an impact do you think the acetic stout had on the outcome? Wondering if it's necessary, at which point I'll have to reserve a quart of the Tart of...

Well good morning to you too!

Add your fwh addition when you pull the grain bag from the kettle, then bring to a boil and proceed accordingly.