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Yeah - you can get better deals on the woozies for sure.... I was looking for some bottles that were different than those to mix things up. You can also find some of them on Amazon too that might be competitive. A lot of cool options on that site you linked too.

Started my first pepper ferments of the season..... 1/2 gallon jar of Cayenne and 1/2 gallon jar of Habanero. I have 1 gallon of shredded yellow summer squash fermented that I will use for blending in some sauces, and will get some shredded carrot ferments going soon too for blending...

I know people do successfully make these beers in 7-10 days. I also know many/most commercial breweries produce these beers in that range too. However, that said, almost every batch of NEIPA that I have ever been disappointed in was a batch i tried to push through in 7-10 days as opposed to...

The reason for the bubbles on the left is because the glass is dirty (maybe not something you can see, but it has dust or soap or something). When bubbles accumulate on the sides it is because the glass needed to be cleaned/rinsed better. That might also play a role in the head retention.

CO2 and O2 will not stratify by weight.... they continue to mix and move as particles. I suppose if you could get them cold enough and still enough..... maybe.... but, that is not what we are dealing with in brewing. Ultimately folks who focus on oxygen and its effects are correct. Oxygen...

Wow..... high demand. I would say any lacto blend would likely work fine for the kettle sour. Likewise, for the saison, there are probably multiple possibilities.... I just think you want something pretty clean.... You don't want a lot of "banana" or other types of esters/heavy phenols etc. I...

This is what I do for the Dark Saison with Cherries for OP or anyone else who might be interested: https://www.homebrewtalk.com/forum/threads/dark-sour-saison-with-cherries.654220/

Grain Bill: Shoot for a 1.055-1.060 OG 40% Weyermann Pilsner 25% Munich 20% Wheat 8.5% Flaked Oats 4% Carafa III 2.5% Black Prinz Hops: 1 ounce of something like US Sazz or Tettnang with 30 minutes left in boil. 10-12 IBU's Water: 100% RO water 1.5 grams of CaCl and 1.5 grams of Gypsum per 5...

i do make staters.... basically, the day before i brew. i will get you detailed recipe wednesday morning.

I really like this for the kettle sour.... https://omegayeast.com/yeast/bacterial-cultures/lactobacillus-blend And, I really like this for a saison yeast, but you could also use something like 3711, or other relatively "clean" saison yeast...

Let me get it in order and I will send it your way in the next day or two. It is a really good beer.... need to rebrew it myself. Only have a couple bottle of it left.

If you decide on something like the dark cherry saison, let me know - I can gladly give you the recipe.

+1 on force carbonating and using a beer gun if you can.... I have found that bottle priming very big beers can be a struggle. If you do want to bottle prime..... what I do with my saisons is I fill a bottling keg with star san and push it out. I boil up a priming sugar solution for...

...... How about a dark saison that you add cherries to..... Dark beer for her, some sour tartness for you. I did a kettle sour dark cherry saison that was quite good. I bottled it in 750ml heavy bottles. It would be good for 1-2.... maybe even 3 years.

This was in another thread - figured some here would be interested in it. https://www.goodbeerhunting.com/sightlines/2018/8/7/should-you-stay-or-should-you-go-a-look-at-the-history-and-fallout-over-toppling-goliaths-non-compete-lawsuit

I am guessing you are right - Let us know:mug:

I pretty much always use 1 ounce of centennial at 30....... seems to be about the right amount of bittering/flavor.

I just kegged a batch of this a few minutes ago..... tasted great out of the fermenter. Now, just waiting on carbonation. Been 6 weeks or so without this on tap, so definitely looking forward to it again.

Yeah - I have had their saisons and other specialty beers often - But, this is the first I have had the canned IPA's from Hill Farmstead.... I thought they were really great. Often these IPA's don't bottle/can well, don't travel well, don't hold up..... Both were outstanding and among the best...

Some good points here as well..... Very fair points. Something that I don't know..... and I have not heard any evidence or detail about is what were the other components of the contract. Did the contract provide the brewer with better compensation, more job security, etc. in exchange for the...