Search results

Thanks for the help, guys.

That's what I was thinking, but figured I would ask before I just "waste" it. The mason jars that I have are 1 pint in capacity, I don't think it would be that big of a deal, but would having that much head space be a problem? Or should I maybe add some boiled and then cooled water to fill up...

I am going to be brewing a 2 gallon batch of pLambic soon and using the White Labs Belgian Sour mix for it. I also plan on brewing a 5 gallon batch of Flanders Red in a few weeks and wanted to use the same yeast for it. My question is, would I be fine with simply pitching part of the yeast...

Well, the "pellicle" that was forming before didn't turn out to be such. But, after forgetting about this thing for about two months, I checked on the beer today and there is definitely a pellicle. A nice white layer sitting on top of the beer. http://img130.imageshack.us/i/img0255fa.jpg/

They're already purchased and set to arrive tomorrow. I considered doing something like that, but I'm not really the biggest fan of apple juice (or Carlo Rossi, etc.).

Excellent point. I plan on making this in the next few weeks. I just need to get my one gallon jugs--a Christmas present from the girlfriend--and have a little extra time. Not as though that matters all that much, since this could end up being a 1-3 year project. I'll try to keep this thread...

That does indeed sound pretty gnarly. The benefit of making this beer is that if it turns out awful, it probably will cost less than a bottle of that stuff. The idea of infecting a Hefe sounds interesting, but I think I may go with a "traditional" lambic type recipe and just add the...

So, I was eating a banana for breakfast this morning and thinking about beer (as I often do). Being a sour beer lover in general, and having just recently tried the New Glarus Cran-bic, the idea of a "Banambic" popped into my head. I know it's certainly not a traditional lambic fruit, but I...

You'd probably get better results from just putting it out there from the start. This is how spontaneously fermented beers are traditionally made. However, what you end up with might not be too desirable. If I was going to try this, I would do so with a small batch (maybe 1 gallon) and see if...

I knew I should have rephrased that. Oh well, at least I've provided some amusement.

The coat hanger comment cracked me up. I've got a Blond that I purposely infected, and I plan on using some peaches after the beer has had more time with the bugs. But, I'm not really a fan of raspberries...

If I remember correctly, Cantillon dry hops Iris, so I would imagine they would know what they're doing... http://beeradvocate.com/beer/profile/388/7435

If you have already "bugged" up the bucket, you might keep it in there for a little while to allow some oxygen transfer. Anyway, I've got 5 gallons of a blond ale with Brett C + dregs galore that's been going for about a month and a half.

Those look quite awesome. I'm quite jealous with my one carboy of wild beer. And all the pics are quite nice as well.

Go into your UserCP and choose to unsubscribe from the thread. Also click on "Edit Options" and change your subscription options.

I'm curious as to the cost of building this. I tried looking on Home Depot's website, but couldn't find this particular product.

The thing about Brett is that it's very slow. I've had my sour in secondary for over a month and just recently after adding some oak chips have I seen real activity from it (pellicle starting to form).

Hah, it's okay. Thanks for the info. :)

Could be very interesting then. I'm not sure exactly what strain of Brett is in Orval, but it seems they're generally quite viable.

I soaked about 0.50 oz of medium toast French oak in some Riesling and added the wood (and a splash of wine) to the carboy on Wednesday (9/16) and a pellicle is now beginning to form. Maybe I'll throw some pictures up when it gets going really good.