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Happy St. Patrick's day everyone! I'm not Irish, but I do like to knock back a stout every now and then. I'm brewing a Belgian Dark Strong today. I'll download some photos later on.

How long do you use a bucket, before getting a new one?

Anyone know where I can find the sour ales from this brewery in the states?

Bottled back in December, excellent if I must say so!

What is the highest alcohol content you've ever achieved, in your home brewing careers? I managed a little over 10%. Belgian quad.

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

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!

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.

Anyone know where they sell this in the Philly area?

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