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Ok, maybe I’m stupid - or perhaps the laziest one here... I had a keg kick yesterday and I dumped the last 10oz out (cut dip tube) and immediately racked a beer in to the keg. It was filled with beer within 10 minutes of kicking. No rinse, nothing. I sanitized the keg lid and popped the keg...

Well I’m about to kick the keg I made from this thread, though I did not use Nelson hops. It was good, though I wish I would have let it mellow in the keg for a few weeks because the beer is coming in to its own now. 3711 is not a fast floccer, so the first week of this beer had a bitter yeast...

Kegged a WF Dortmunder Export, saved the yeast slurry. Tomorrow I’ll bottle a raspberry sour and order up my next 2 batches worth (nearest hb shop is >1hr away). Dan

Congrats!!!

Looks like most of the all stars are represented there! Good haul. Dan

Honorable mention given, I’m so sorry for your loss. Dan

In the case of the OP’s sour, the boil would have halted the souring and I would have assumed 4 days would be sufficient to sour with healthy lacto. Hopefully one of the sour experts chime in, co-souring after the boil is my only sour experience and results in a seriously tart beer if hops...

Sweet! I’ve ordered from AIH a few times in the last two months and they’ve been as fast as ever. UPS has also been on their game. Dan

I’m a fellow roaster, been at it for 15+ years and even sell to friends. I figured there were other roasters among this group.

Can you post some more details about when the lacto was added and what yeast was used? Dan

I’ve got no experience but there are a bunch of threads on this, and the general sentiment is that there’s a botulism risk unless you can hit the higher temps that a pressure canner can hit to remove that risk. Dan

Yes, USPS has been struggling the last couple of weeks. There were stories of hundreds of trailers at their Indy facility (local to me) that were just sitting without being opened, scanned, and sorted due to a massive backup. I’m sure other facilities are seeing similar issues. More...

Cle Elum is beautiful, is along a decent sized hwy, and is a destination for some, so that’s in line with what someone posted earlier about getting business from visitors or folks passing through.

You might start a thread on this, I’m sure folks will have some advice. Dan

That’s good to hear, I would have assumed that communities like you referenced would be good for bars serving BMC beers but not brewpubs. Dan

Brewed this today, hit 1.058 SG and used 2 oz hallertau mittelfruh and 0.5 oz hallertau blanc at flameout (cause i had some in the freezer!). I used 2 packets of 34/70 and it’s in my 59F laundry room. Can’t wait, thanks for the recipe, I like several elements of this variant. Dan

Yes I’d be after like 2mg thc per bottle. I suppose I just need to learn more about tinctures to figure that ratio out. Dan

I’m considering doing this for about a dozen bottles when bottling time comes. Are you saying that 5ml from a tincture is plenty for a 5 gallon batch? I’m trying to figure out dosing to make this a mild experience... For a guy like me, there’s a real fine line between having fun and not...

Nice, trying new stuff is my favorite thing about this hobby. Hope it goes well! As for me, I just pitched 2 packets of 34/70 in to a Dortmunder Export, my first lager! Dan

Yes, I’d agree on the clickbait comment. Dan