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Yeah. We used to drive to East Dubuque,IL to get Stone. Now we have to go there for Lagunitas and Lost Abbey etc.

So the Bing cherries worked out well then. Good to know. Post tasting notes when you can.

...released in Iowa this week. A great many of us are stoked. Just sayin.

My lhbs has 2 vials on order for me. Im doing 2 versions of the bcs Flanders red as soon as i can free some fermenter space.

Had my annual get together for siblings and cousins yesterday. Did up 2 butts with a mustard slather and rub. The bark on it is fantastic. Also about 40 abt's for an app. I still find it amazing how quickly 20 adults can make those disappear.

I have a clean Saison (70% pale, 20% maize, 10% wheat) with 3711 going right now. I plan on bottling with Brett Brux once it hits 1.006 and letting the flavors develop under pressure for about 3 months. This saves me from putting brett into another secondary if I don't have to. Boulevard...

Correct me if I'm wrong, but can't you contact the bug ranchers (White labs, ECY) to get a larger pitch of their cultures than what is commonly sold at your LHBS? I'd go that route if possible if this was my barrel.

Keeping my morning going with some A Perfect Circle. It never gets old.

I'm working on my Tank 7 clone this summer. The first one came out fairly well. It's such a nice beer that I think it's going into rotation, with tweaks of course.

Rebel Brewer's site confirms theirs are the "Reference Brand Beer Corks for our Belgian Beer Bottles." Make sure you aren't over-sanitizing them. They should slide in the bottle, not squeak in. I'll likely order from them the next time I need more. I've had excellent service and quick...

That's likely glue residue. Just rinse your bottles well afterward and change out your water if you're concerned about it.

A higher level of carbonation does make a big difference. I did my Biere De Garde last fall with cheap corks at 2.8 volumes of CO2 and had a bit if trouble with the removal. 3 volumes is about as low as I now ever go when using these bottles. A couple of things to note. 1. Use a quality...

The two forks method is a time proven classic. I was thinking about upgrading to these. A guy can never have too many toys. http://www.amazon.com/Bear-Paw-Meat-Handler-Forks/dp/B003IWI66W/ref=pd_ys_sf_s_1055398_a1_3_p

It has my lady's seal of approval for sure.

Just picked up a free Kamado today from a friend who got a new one. 8lb Boston Butt smoking with lump and Hickory chunks. Should be done in the morning. Is it possible to be jealous of myself?

Indeed! Watch for krausen lol.

Per the description on the site... Disclaimers up front: if you plan to bottle this beer before it's at least 12 months old, you might as well not bother making it.

Anyone else excited to see another sour blend coming from our friends at White Labs? This is listed as the 2012 Platinum Strain Series Release for Sept/Oct 2012. Per their site... Blended culture used to produce the classic beer styles of the West Flanders region of Belgium . A proprietary...

Just added 10 oz table sugar to a 1.053 Belgian IPA. Adding 2lb to a 1.076 tripel tonight. Works like a charm to boost abv and dry the beer out some. I've never had the cidery issue some have said this makes. These are post sugar addition sg estimates by the way.

Boil your sugar in water, cool, and toss it right in. I do it to Belgians all the time.