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Only $320 with two and a half hours left, looks like they paid $10,000 for them :eek: I don't need anything that big, but someone should get them. Really cool.

I recently blended and bottled my first batch of Flanders and have blended a couple other sour beers(see recipe under my avatar for one of them). What are your questions? At 4 months its proably a little early to blend and bottle now, but I don't think that's what you're asking. For the style...

Sounds like a good plan Kaiser, I'll be interested to see how your's turns out. Good luck isolating the lacto, what will be your approach/methods to do this? As I understand it, Lacto will grow in hopped wort - but is slowed down by the hops. In other words, the less hops - the less inhibited...

Mike bottled this last night and said it turned out very nice. Now I need to get my half of the bottles down to Florida from Washington D.C. Anybody making the drive soon? ;)

Why the rush to bottle? I'd wait to make sure it was done, I let the beer tell me its ready not vice-versa.

Long reply to your easy answer, should have just said: I did a multistep rest. 135F x 2 hours, 149 x 1 hour, bring it up to 170F x 10min and then don't boil

Don't wade through that, here you go: Let me post my recipe in this thread. I'll be making 15 gallons of it soon. I'm growing some lacto at 98F as we speak! The comments at the bottom are Mashweasel's. The IBUs are wrong due to no-boil but they should be in the 5IBU range...

I thought I posted in this thread and was going to call you lazy...but thought better of it and checked myself. I was indeed wrong, here the link to another BW thread where I actually gave some details. I followed the guy on NB forum almost exactly except the yeast. Single decoction, mash hop, a...

Sounds good Ryan, I think this is a good brew but of course feel free to make it your own in any way you see fit. I had one last night at my bro-in-laws actually:

I'm very happy with mine(no boil), it needs to carb more - hopefully I added enough priming sugar. If not I'm chillin them down, popping them open, and adding more. They're pretty good IMO.

My new favorite insult to throw: "Your taste buds are very pedestrian" :fro: ;) EAC enough for you guys?

Completely Subjective? Bud vs. Rochefort 8 - whch is more complex? Objectively you'd have to say the Roch, you're going to get more unique flavors from it than a Budweiser. Suppose someone not versed in wine tastes a bottle of 1982 Latour, they say it tastes like wine. Then they go through a...

I wouldn't use more than an ounce I think, but its hard to say for sure. I used an different ale yeast for each and then pitched Roeselare.

Its hard to say, the two Flanders had the oak dowel in them and the Brett Quad did not, some there was some oak there. But they also had some french oak cubes, I'd say less than 1/2 an ounce in each, but they've been in the beer for at least 8 months or more.

I agree with your points, but the initial 'question' was not 'which is better' but basically which is more complex. Arguing about which is better is indeed not the best, its subjective. However evaluating/dicussing which has greater complexity can almost be evaluated objectively. Taste a beer...

They could make more La Folie though......admit it!;)

The first paragraph reminds me of the threads we have about when we give our homebrew to a BMC crowd/friend and they say it tastes like X, Y, or Z which we feel is completely wrong, and that they missed the boat, etc. etc. The reason they may say what they do is because they have not experienced...

Hang on to the bottles for a while. I won't say mine got much more sour, but tasting them at the brewery they were good but not great. I felt compelled to buy some though, and my dad was buying, so I bought a bunch. After trying them again after a few weeks/months they all were much better. It...

You'll get an arguement from me. As a former wine researcher/enologist/vitner/etc. I can say that there are MANY things you're overlooking. From the home wine making side there may not be that many yeast strains available, but commercially the number of yeast strains rival the number of beer...

IT'S IN THE BOTTLE!:ban::rockin: For various reasons I decided tonight was the night, most likely a few days short of a year. The two batches were indeed very different, but looking back at my notes its easy to see why. A few months in I had to rack one, and added ~2 cups of sour cherry juice...