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was the puree heated?

Sweet, bottling it tonight! Ready for the holidays hopefully.

I figured as much as my lambic mead bottles have likely been used for beer without ill effect, just didn't want to lose a bunch of my bottles to sours only, which I would have just done (reserved for sours) if I didn't lose 100. Thank you

Before you get there I would inoculate a smaller batch, and step it up to make sure you get good stuff and not mold. But I don't think the CO2 will transfer Lactic acid Bacteria or Brett to your other batches.

Hey folks. Going to go ahead and bottle a sour brown that is rapidly approaching 2 years on the dregs. Obviously I'm going to re-yeast is but my question is about the bottles. After brewing for a wedding, my supply of bottles took a critical hit, and only have about 50 on hand. Good for a...

Thank you for another excellent write-up

Lots of new posts Article: Brewing for a Wedding Article: Making an All grain Kitchen Sink Beer Brew Log: Vienna Equinox SMaSH Beer Brew Log: All Grain Blonde Ale V2 Brew Log: Strawberry Cherry Melomel Tasting: Strawberry Cherry Melomel Tasting Patron Update! I'm a little over...

Yeah, I drank two more of mine last night. I like Vienna as a base malt. I didn't have any issues with hitting numbers or high FG either.

Just drank a Vienna SMaSH last night, it has a sweet flavor I can't pinpoint. I wouldn't say carrot, but like others say, I don't think biscuity or toasty fits the bill either.

Awesome article! Thanks for writing!

Can you let it sit a bit, then take a photo from the top with the bung and airlock off? This will help us tell better, as it's much harder to judge a photo through the carboy. Here's a nice article on if it's infected http://www.homebrewsupply.com/learn/is-my-batch-infected.html

And only make super session ales and Ordinary Bitters first, so if there is a bad infection you don't lose a ton of ingredients to the batch.

Incorrect. Here's a lovely one from an all Brett mead. http://hivemindmead.com/wp-content/uploads/2016/04/brett-cb-mead-pellicleF-Feat.jpg If my visual evidence doesn't suit. Here's a quote from another reputable source (BYO): "Brettanomyces-influenced fermentation will usually show a pellicle...

Did an oxyclean soak on goose island IPA bottles and the ink came off leaving a perfect plain white sticker! The oxyclean did nothing to the glue or label. It was unreal.

the triple rinse right after finishing / pouring into a glass is key.

I've been using chips. Also, I haven't started the next round yet, but I still wanna do peach.

I planted a ton of crap this spring and all of it either died or isn't producing. All except one Cajun bell Pepper plant which has ~11 fruits on it. The things that died were 6 Habeneros started from seed. 10 Lemon Cucumber plants from seed. They all sprouted, I gave two to my mother-in-law...

well now I need to take some photos

ECY 20 bug county. It was down to 1.002 in a couple weeks, but I left it to sit regardless. Here's the brew log to date. I actually have a much better picture of my last taste test when I was going to bottle it (in April) but never did. I've been very unmotivated in getting it into bottles...

My first no boil (sour brown ale) needs to get bottled. I turned a year old in February and is extra sour. I'll probably bottle half and use the other half for blending.