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I would just dump in the dregs. As I understand it, the culture has reached a certain "balance" between all the bugs and when you try to build it up, you risk one strain taking over another. That's just from the top of my head though.

This.

Agh, chalk me up for two. Both times I just dropped the thing onto the carpet. The glass stem snapped both times and that was it.

Heh, totally agree. I finally got a fuggin' camera, so new posts will have pictures and so on.

I've bittered with Citra and found that to be dissapointing...it just lacks something. I find it best for later additions.

Scored a bronze for my oak-aged stout in this one. I think the competition was pretty fierce all in this comp...lots of entries!

This is largely the case for me too. I know what I want to do, read about how to do it well, then let my mind go. Also, I know my system so well at this point that the technical aspects no longer feel that way. I can make adjustments on the fly pretty well, so it just feels like brewing and...

I started entering competitions in the last three or four months because I decided to enter every beer I brew into a comp to get better feedback. Won 7 (4 gold, 2 silver, 1 bronze) medals so far, one competition left for the year. It has been fun and helpful. I just brew like normal but make...

I use simple sugar in most beers to make them dry, dry, dry.

Black/death/doooooooom (good for getting into auto-pilot mode) metal. Or some 16 HP/Wovenhand.

And just to re-say what you have, 8 weeks was pretty right on. It starting degrading pretty quickly after that....I mean, it still tasted good but not nearly as good.

I've had two bottles from this brewery, and both seemed more infected than "sour."

I third this. To date, the best American sour I've had, easily.

I agree that the rye flavor is rather delicate (and damned tasty), and I will add that it fades pretty fast, so enjoy it fresh.

I just brewed a rye beer, and the flavor was more bready with some light sour notes as mentioned above. It was not spicy. I think the spice often comes from the yeast used. If you don't like that, use a neutral yeast.

Yeah, I'm with you here. Who knows...

Well Belgian beers are usually a bit higher in carbonation than other beers and the corks and stronger bottles allow your beer to carb up to a higher point without exploding, as it would in regular bottles with a normal cap.

This is all well and good, but what if I just want to fire up a burner, heat some water, and see what happens? Is this not how amazing beer is made? I assume I'll have something around to throw in the pot. Is this not what the Belgians do? I mean, come on, relax, don't worry.....;) But...

This. Supplication is godly. PtE is also great.

Same for me.