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I'm considering brewing a lambic, anyone have any experience with open fermentation? If so, how did it work out.

Hey joe, don't know how experienced you are, but you could try micro-oxygenation which introduces small amounts of oxygen thru a tube. Or fining, in which you would add egg whites or gelatin. Some people use clay, although I never have.

I've been brewing for about 8 years, but haven't posted anything for a long time. Good to be back. Forgot to add this to the Flanders red sour ale question. From philly, yoh!

Welcome! I used to live in the town of Soesterberg. Nice place.

I've had my sour sitting in secondary for 7 months, it has developed a nice Pellicle and I was trying to get an idea on how long some of you have let your sours sit, before bottling. I'm thinking a minimum of a year, maybe even 18 months.

I don't know about Illinois, but in Pennsylvania you need to be licensed, insured, and regulated. Sanitation is a big hurdle also. The average start up for a microbrewery is around $800,000 and about $3,000,000 for a brew pub. I would love to be able to do it, but it's a total fantasy. Unless I...

Coors light

I would like to do the same thing. I guess you just have to start at the bottom and work your way up.

Anyone know where they sell this in the Philly area?

I need something to offset the tamarind.

I'm thinking tamarind, lime, coriander and banana.

I'm thinking of going with either a weissbeer, or a Belgian white.

Any recipes with tamarind? Would greatly appreciate it. Thanks.

Glad I found you guys, I will be bottling my Weissbeer tomorrow. So looking forward to it!:)