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My rant was a little harsh, I'm sure they're good guys interested in selling great beers. I just hate getting my hopes up only to find out its all for naught. And thanks for the info kornkob,et al. I'm in a better mood today I guess and not so critical as last night after working a 13 hour day. :D

I know the don't have this(http://www.liquidsolutions.biz/product/608782668922.htm) stuff, but the website is probably just not updated regularly. Why does it show they have 6? Why choose 6? Six pack...you'll never see this stuff in a six pack. I just ordered them anyway, and it let me, but...

What are the specifics on the beer in question? Generally I would say no, but it depends on what the beer is and what Brett character you're looking for. If its not that old and there is still a lot of 'normal'/primary yeast in suspension I imagine feeding it will develop the Brett character...

That thing is crazy! And its eating a scorpion!

Not sure I'd have tried this if Mike T hadn't put the idea in my head, I knew Russian River had/s a pluot beer so maybe I'd have tried it anyway(mad props to Mike again though). My plan was, and still is maybe, to use plums in a plambic but I decided to add some pluots to my blackberry sour...

Put em in the salad spinner! ;) Looks good Ryan, hope it turns out great, I will be very interested in seeing how this turns out with the Brett in the end.

Hey, just bottled this bad boy, and it is good and it is sour. I haven't tasted until now, but I'm very impressed. Again, my method was no boil, no heating of the wort in a pot at all, and it has not been racked. It was still in primary when I racked and bottled tonight. Its been at least two...

These are funny.

How to make sure in-laws and guests alike don't overstay their welcome.......you guessed it, store the coffins in the guestroom. :D

The FAQ section is hiarious: First Question... "Q: Why is Costco Wholesale selling caskets? As a service to our members. " I thought they were selling them because they wanted their members to die. :drunk: Further Down.... "Q: Can you order a casket for preplanning purposes...

You can make a saison with only pils, sugar, saaz and/or hallertauer, and the 550. I'd say its better to have a 'real' saison yeast, but that would be fine to me. You could add a few spices to get it more like a saison with a saison yeast also.

If only I wasn't thousands of miles away :mad:

Can't speak to the spirit side, but on the wine side its because of loss of oak character. Re-toasting will not increase the oak flavor, but recooping will. I'm not 100% on the process, but you essentially have to take the barrel apart, shave it down, and then re-toast. Some wineries do this...

I probably should, but not all will be done this way. If they get overcarbed I'll just re-cap. I live on the edge ;)

I wouldn't do it above 1.009. I've only done it once with a saison that was somewhere 1.007-1.009 before adding Brett at bottling. I think unless they are opened right out of the fridge and then allowed to warm up, they will gush a bit. In other words, they're a bit overcarbed, but seem to be...

The low 70's, up from 66-68F which will be held for the first couple days. Not exactly sure, I need to ask Mike about this and if he thinks it necessary.

No, the podcast doesn't call for a lager yeast, Jamil likes the euro ale. The lager yeast idea from my friend Mike is from Farmhouse Ales, where they recommend(paraphrase) an ale yeast at colder temps, or a lager yeast at low ale temps. I think the 'lagering' process is similar to 'true'...

Its not a typical belgian style, and may even be more french, but in any case it is more like a lager than anything else to me. Just listening to Jamil's podcast the other day it means something like "beer to guard" and should be lagered for a while, etc. The Brett may or may not be historical...

Beeradvocate has a whole swap section that's very active in their forum, I traded with a guy in Wisconsin some local beers for New Glarus stuff. You should have no problem getting Spotted Cow for some of your local beers. I believe you can even see how many swaps a person has done, so you can...

Biere de Garde(BdG) 11 lbs Pils 3 lbs Munich .75 lbs CaraVienne .0625 lbs Black Patent 1.5 Oz Fuggles @ 60 minutes Orange Peel, Lemongrass, and GOP @ 15 minutes(small amount) Primary Yeast: Wyeast Bohemian Lager at low ale temps Secondary Yeast: Brett(not sure which yet) Mash @...