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I had the same issue when I built mine. At first I thought the magnets on the fan weren't strong enough, so I ordered more, and threw them in. It didn't help 😔. Then I swapped the $4 stir at I found on Amazon for the one they sell at morebeer and it works great. I can't throw it now...

What type of Brett/dregs?

I ended up going pomegranate in one, and honey dates and vanilla in the other. Thanks all!

I've had great success roasting them in a baking sheet at 350 until they are fragrant, about 20 mins. I then add them to the carboy and rack beer on top of them. The roasting brings out the flavor, and kills any nasties on the nibs themselves. Soak time was about two weeks, but I would go by...

I just added coco nibs to an imperial stout coming out of a bourbon barrel. I spread the nibs on a baking sheet and toasted them at about 350 until they smelled great, ~15 mins. Then I put them in a carboy and racked the beer on top. The heat takes care of any nasties you don't want in the brew...

Depends on what you are after. If you leave it on the yeast cake you'll get a funkier beer(lambics typically sit on the cake), and if you rack it off you'll get a cleaner sour character (Flemish reds are transferred)

If it's stringy and smells like yogurt that sounds like pedio

I ended up racking the first beer out(stout) and the second beer (quad) in without a rinse. Both beers are stellar. Now to finish the last 5 gallons of Flemish wort and sour this sucker

Bourbon barrel, dark candi syrup, I believe a d180 and a d90 per 5 gallons. Figs sound interesting. I've brewed with dates before which seem to give more sugar than flavor.

I brewed a saison with trios as the only yeast. It was clean if a little estery, but as it aged the funk started to grow. Now 11 months later it's amazing, but I only have 4 bombers left :(

Hey all, I have 15 gallons of quad that has finished aging in a barrel. I plan to keg 5 gallons, bottle 5 gallons, and split the remaining 5 gallons into 3 gallon carboys. I want to add something to the carboys but other than plums I am drawing a blank. Any suggestions?

I have 10 gallons of Flanders Red right at ~ 8months. Tastes old but not sour. I read somewhere that adding O2 can impede the lacto. That might explain things as I hit both mine for a minute each :(

I recently added coffee to a barrel aged stout. I started to blend in cold brewed coffee, but found I didn't like the flavor as much. I ended up soaking 2 oz of beans in 3 gallons for 12 hours. Super fresh aroma and flavor. I won't be adding brewed coffee again.

I have found that if you let strawberries ferment they lose a lot of their flavor. What I have done is to cut and freeze the strawberries, then add them to the keg in a mesh bag. As long as the keg stays cold it doesn't start to referment and you get a great flaver

I also just acquired a 15 gallon barrel, and just filled it for the first time. I was thinking I may give it a cold water rinse between fills. I don' t want to wash out the bourbon flavor, but i do want to remove any trub that has settled

Here are the things the took my IPAs from good to amazeballs. 1. Make a starter. You want a dry beer, and if you are just adding a smackpack that isn't enough. 2. Don't add crystal malt, or if you do keep it > 3%. I find the carmel flavor clashes with the hop flavor. If you want a more varied...

When i need to do this sort of thing i put water in a coffee cup, and microwave it until its boiling. I then put the hose in the water for a few minutes to heat it up, and stretch it over the barbs when its good and warm