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Palm Beach??!!! Where you at, I thought I was alone down here!?!?:ban:

Oh snap! ;)

You mean last night nothing, and the next day this? I've never seen something that solid pop up so quickly. It also looks spidery, not bumpy/rocky like something intentionally infected with a specific Brett strain. Of course, you can' tell just from a picture. The other question/concern I have...

Old news? Not sure it has any beer applications, but its interesting: http://tv.winelibrary.com/2008/05/01/wine-kegs-episode-456/

sause was going to give it a shot, I definitely want to try sometime. I'm not going through the disgorging process though, if it gets a little cloudy so be it - I tend to doubt it would though, especially with some extended aging.

That's what I was afraid of, oh well. Thanks for the info, I guess I'll just buy another one at the LHBS. The test will go on!

Did the Green Arrow get your attention?;) Whether or not you can brew a sour/wild beer in a bucket has been coming up lately and I said I might give it a shot as an experiment. Today at lunch in a local sub shop they were selling 5 gallon food grade buckets* with lids for $2, so I got one...

There is a clone recipe in that 150 Clone Beer Recipes BYO from last year. I have the issue somewhere and will be glad to post it, hopefully some with it more accessible will beat me to it. I won't be home till after 10PM tonight(EST). It call for three different yeast I believe, including the...

I agree, or you could add the lemon peel to some vodka and wait a few days - but the boil method should be quicker. I don't think the peels would go rancid though, they would be in a refridgerated keg right? I've added them, for too long though, directly into a saison in secondary and it...

I can answer that one, I remember the thread and the link, although not the exact website. It is what it looks like if you took away the cartoon drawing. It's from a hilarious series of X-rated photos 'edited' by drawing funny clothes/etc. over the naughty bits. In this case Dhalsim pulling...

First of all, thats only a little over two gallons. Second, IMHO DO NOT BUY barrels with spigots on them, especially smaller ones, and REALLY ESPECIALLY that look shiny on the outside like that. That shinyness is varnish and can very negatively affect the flavor - when the beer soaks far enough...

I've done this, although I DO NOT recommend it. It has worked for me, I'm not going to lie - but because they technically are not supposed to hold pressure I can't recommend it. Bottles are different, mine might work and your will not - you never know...

My plan was to brew a pLambic every six months to blend into a gueze, but that's too many carboys. Now the plan is to just brew one every year, blend 3-2-1 years and have 15 gallons, which should last me the three+ years until the next batch is done. I don't need a batch done every year.

Mine is similar, not sure if you mean the dowel/chair leg method or Mikes actual contraption. https://www.homebrewtalk.com/showthread.php?t=44148 My beer has not come up out of the dowel, so I have not needed an airlock. And mine goes down into the beer so that the Brett can live in the wood...

You, and anyone else with a 'too small' cooler, could use the re-iterated mash method. Mash half the grain, re-heat the wort to strike temp, then use it as the strike water for the second half of the grain....or something like that. Just FYI on another method that I don't think anyone has mentioned.

Well I think there is that potential unfortunately if any method used allows air in, like plastic or the dowel method. Jamil said his bucket Flanders was done in 1/4 the time side-by-side with the same beer in glass, and that they can be more sour, in which case you could always blend with a...

No, just in the air. Jamil address this, but not very well, in the podcast. Adding it would be too risky I think, making an aerated starter - then adding it to aerated wort. The potential is bad news.

That would be great, we're waiting for our counter offer to be accepted/rejected on our new brewery...I mean home....but as soon as we situated my brewery will be open to all HBT'ers. I think they'd give you at least a better(better than mine) idea what is in there. At least whether its...

How's this? Get it while its hot - its not staying for long.

Sounds like a built-in plan to ensure you don't drink it all before reaching the multiple year mark. What's wrong with that? ;) BTW, I am getting zero work done today - thank you bastids:mad: :fro: