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Well its was shipped, maybe I'll put in a real phone call and see what I got, they can't cancel shipping once it leaves their facility right?

As promised: :rockin::rockin::rockin: Glad to see the rice hulls in there. Good Luck. :mug:

I think it is normal, some do and some don't. But I think(from reading somewhere) it has something to do with the other bugs in the mix. The other reason I say that is my recent Bourbon Brett Cherry Quad, which until recently never formed a pellicle. I used a little of it to blend in with my...

Now that I got my humidor I've been poking around clubstogie.com, its the same forum software/whatever as HBT, so everything is eerily similar. Its laid out alost identical. BTW, there its Cuban vs. Non-Cuban.;)

Somebody just needs to do it for the greater good, brew a beer and add some frosted shredded wheat, see what happens. If you do it, you'll get one of these from me: :rockin: maybe more than one ;) I know its a lousy excuse but I've got three beers on deck and then my 10 carboys are all full...

Here's a picture, its so thick I decided to try an experiment. Since the pellicle is supposed to protect the beer from oxidation and other infections like acetobacter(which needs O2) I removed all the liquid from the 'S'-style airlock. Now the beer should get more O2, and maybe develop more...

They have not arrived yet. Not sure how many saw my rant a while back, but they didn't confirm my order so I thought they were 'selling' stuff they didn't have. But they finally sent me shipping confirmation, and it arrived the next day - but was shipped earlier in the week. I am hoping that...

Its a Biere de Funk now, not a bad name. To further my dislike of iodophor( just joking, unless the beer turns out great-then it will be my favorite) it didn't sanitize my Better Bottle well enough. I've read for wild ales you should use Star San because its better for killing the bugs, not sure...

I'd like more info on the wild yeast, but the rest looks fine. The cool thing about wild ales is that you learn that the grainbill doesn't matter all that much. It's mostly about the wild yeast character. Don't over hop it, for many reasons, and you'd be good with most normal grainbills. I'm...

Happy B-day buddy! :mug:

I'd start with .5-1 ouces for five gallons and go from there, leaving the cubes in for a long time(couple months at least). The oak character and complexity is better I think, there's a reason wines and beers are aged on oak for a while and not just always dumped into 100% new oak for a couple...

I enjoy this quote.

The prices those beers went for was CRAZY. Once again, I love great rare beer, but when you're getting into a per bottle price on par with great classified growth Bordeaux my money is going to the wine. Sorry.

Mine is still very bitter at almost a year old(maybe over a year). For my tastes, I would lower the IBU's next time. I like hoppy beers, but not really bitter hoppy beers. Its a great beer, but I think you'd be OK lower the IBU's a bit. I've never reserved wort to bottle, so I can't comment...

That strain is pure saccharomyces, nothing else but the one saison yeast. Unless they sent out an infected yeast packet, which is very unlikely. I'm not sure what you think is strange? The beer could have been infected during primary fermentation or before it even started, but how would you have...

I live it up as best I can without doing anything divorceable. Brewing beer is high on the list of things to do though. Cigars are also on the list, nice to not be called 'stinky' after a stogie. :D

The is a difference, I think. Infected beers, in my experience, are not the same. I had a few in my early days(even though I haven't been brewing that long) and a couple turned out OK, but most did not. And none turned out even close to as good as my intentionally 'infected' sour beers. One...

I'd be interested possibly, I have not bought bulk grain yet though and don't have a mill. But I wanted to start sometime soon. I think the shipping will be too high though to me in FL. If you can give me the cost and a shipping quote I'll think about it. Thanks.

There are quite a few different, more wild, strains of Brett that are not cultured/etc. for sale by Wyeast/Whitelabs. Brett B,C, and L (and formerly Anomolus) are only the ones sold for beer making. From my limited reading it seems Brett B is the most common wine spoiler, and so I'd imagine...

where is cape coral? We need to get a Florida group brew together! I didn't realize there were so many south Florida brewers here.