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I just ordered this one but forgot the yeasts (doh!). BethK got that all squared away for me though. This will be my first sour and I'll be sure to post pics once things get all buggy in a few months.

I forgot to post a shot of my bacon from my 3-4 post. Here you go. Sliced is below. Took a while but well worth it.

8 lb of bacon starting cure today. Smoke is planned for next Saturday.

That beef fatty looks like a slice of heaven.

Spent an incredibly hot and sweaty day playing disc golf with a couple of friends summer of 2006. The 2 cases of ice cold Coors Light we had disappeared like magic. I had my fair share to be sure.

That's no mystery batch. It's a stout. Hop it up with some Fuggles or EKG and enjoy the roasty goodness.

I'm green with envy. I can get none of those beers here in Iowa.

This latest holiday mix-pack was mostly crap as has been stated. Black and Brew being the only exception. Old Fezziwig used to be awesome as was the Cranberry Lambic, but I haven't seen the Cranberry Lambic in ages. A local Irish pub used to serve Cranberry Lambic in a black and tan which...

I think the great thing about having a blog is that the writer determines the scope. For instance I have chosen not to review commercial beers and instead use the venue to focus on my personal travels through the brewniverse. There are some really nice blogs that have been linked here and...

I just started mine a few weeks ago and have some catching up to do. Link in my sig. Thanks for looking.

Amazon.com: Beers of the World (9781445426693): David Kenning: Books A nice book and not even on my amazon.com wishlist! Also I asked for amazon gift cards this year and got enough for a nice meat slicer. Amazon.com: Chef's Choice 609 Premium Electric Food Slicer: Kitchen & Dining...

My understanding is that if you go much over 3 volumes then you should use champagne bottles (stopper/cork and cages) which are meant to hold higher pressures. Regular beer bottles can't take the pressure and may explode.

Alright hoss. Bring a better one. Please.

A bear walks into a bar and asks for a beer. The bartender says, "Sorry, we don't serve beer to bears." The bear replies, "If you don't give me a beer, I'll eat that lady over there." The bartender says, "Go ahead." So the bear eats the lady and demands a beer. The bartender says, ''Sorry, we...

Vadai will be my go to for this. Thanks for the input. Hows the oxygen xfer in these?

This the build for the stands used in the BTV Dice-Hopped IPA episode no? I just put 2+2 together here. Go-go gadget thread resurrection!

That makes sense. The end point is to do funky dark-ish sours. I'll start looking for good red wine kits. Perhaps an Amarone.

I'm thinking about buying a 15 gallon toasted hungarian oak barrel to eventually do sours in. In order to get the barrel mellowed enough to say do a Oud Bruin or Flanders Red funky secondary I want to do a few wines first. My question is, White or Red? Or a sucession thereof?

The corks from morebeer state they are treated and should not be resanitized. Not sure about all suppliers though.

My corker locks when the handle is depressed. Probably to keep the bottle in place. Also, some Belgian corks are treated and should not be sanitzed again as they come that way straight out of the bag.