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I just started cracking into the sour stout that I brewed last year. I took my typical stout recipe (which is light on roasted barley) fermented with Irish Ale then added Wyeast Brett Lambicus. Let that age for 6 months or so before adding a 32oz jug of RW Knudsen Just Tart Cherry Juice. Let...

Hopping seems OK to me, as it is not terribly different from the hopping schedule I use. Depending on tasting preference I would look to switch the C80 to C20. I prefer a less malty IPA so use C20 but it is up to you.

I personally have never been able to extract as much color from belgian candi syrup, whether it was store bought or homemade. I wonder if there is some secret those monks aren't telling us

I would be careful fermenting this high initially as it can lead to some "bubblegum" flavors. You are better off to start off at 68-70 for the first couple days and then ramp up to the higher temperatures after about day 5

I wouldn't boil it. I've used strawberries and blueberries where I just washed them then pureed them in a sanitized blender. Currently I have a beer sitting on some Goya Passionfruit Puree that smells amazing. I found it in the frozen section of my grocery store and at Walmart and it is...

How long have they been trying to carbonate? What is the current temp of the room they are in? I've had some beers that took a month or two to carbonate after long term aging. One trick I've found is to gently turn the bottles upside down a couple times to rouse some of the yeast. If you...

You could keg hop it like some do with NEIPAs or potentially add some fruit. If adding fruit put it in a muslin bag/paint strainer and treat it like a dry hop. Depending on the fruit should only take 2-3 days to get some nice flavor going and then pull it out and recarbonate.

I would let it age for a week or so in the kegerator and see where you are at. In the future I would go with 1056 or 2565 (Kolsch) in the future which should give you the profile you are looking for.

What temperature did you ferment at? If you kept it at 76* thats over the recommended temp range for the yeast. You would want to ferment at 68* or lower for a crispness with this yeast and if that is what you are looking for I would look at a different yeast choice. Also, even with burst...

Recipe Specifications -------------------------- Boil Size: 6.79 gal Post Boil Volume: 6.04 gal Batch Size (fermenter): 5.50 gal Bottling Volume: 5.50 gal Estimated OG: 1.051 SG Estimated Color: 22.6 SRM Estimated IBU: 32.8 IBUs Brewhouse Efficiency: 80.00 % Est Mash Efficiency: 84.4 % Boil...

I used to work in the plastic industry (flexible not rigid) and I would not use anything that was not labeled as food grade. Plastic manufacturers are constantly recycling their own and others plastic for non food grade applications. I know that some of our non food grade bags that had...

I will say that I enjoy reading the Brulosophy articles and have changed up some of my techniques due to them, but mostly it has helped me relax when something doesn't quite go right during brew day as subtle changes generally do not have a giant effect on the finished product. That being said...

I try to support my LHBS when I can. The two that are closest to me are both in growler/bottle shops. One is ridiculously overpriced (most grain is $2/lb) where as the other has what I would consider "industry standard" prices for a LHBS. However I do the majority of my grain shopping...

Why would you not just put the brew belt on your kettle? I've even used a space heater pointed at a keggle to keep my temp "up" after dropping to ~100; IIRC it was roughly 85* the next day and I was at my desired pH in around 18 hours

Glad it worked out. One thing you should be mindful of is that lacto is extremely sensitive to hops. I typically kettle sour for 1 day with OYL 605 and then boil adding hallertau in the last 15.

Last time I used 029 I put it in an American Wheat; 1 vial for 5.5 gallons at 1.056; ended up winning a bronze medal in the competition I entered. I wouldn't stress over it

amoretto soaked cocoa nibs and vanilla bean can be quite tasty; did them in a porter for a brewery I used to work at and it was amazing, don't see why it wouldn't work in this situation as well

This is a beer that I brewed for the tasting room at a brewery I used to work at. Sub out the Equinox for whatever your preference, but this was a good hop schedule. I have the candi sugar listed as Amber but it was homemade using the process found in the forums. Recipe: St Citranox Brewer...

With commercial pitch rates I would guess 5-7 days of fermentation with a 2 week "lager."

Use this calculator from Brewers Friend for adjusting for post fermentation refractometer readings. Based on my estimations you should be down to around 1.012 which would make sense.