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Is lambic/geueze supposed to have a noticeable oak character to it? I have never really picked up on any oak character in any commercial lambic/geuze. When brewing my own I have also never noticed any wood pick up imparted from the barrels. The vessels used to age lambic are very spent, often...

Does anyone have any advice for priming gueuze? All the reading I have done says that traditional gueuze has no sugar added and uses young beer to provide the fermentables for bottle conditioning. The tricky part is that the definition of young beer is pretty loose (young beer to one brewery...

I carbonate all my lambics as I prefer that style. I would like to enter enter a sparkling lambic in a BJCP competiton but the current BJCP description of lambic states that the beer should be still. Odly enough the old BJCP style guidelines state that lambic may be sparkling. I cant enter it...

Im currently researching the kentucky common style and cant seem to tell if this beer is supposed to be sour. Many recipes I have seen call for a berliner weisse style sour mash. The wikipedia article on kentucky common states that the beer used a whiskey type sour mash. It would seem that...

I wasnt sure as to post this in the wild or bottling forum but how do you all go about packaging geuze for competitions? The standard bottles will not hold 4 vols and 750ml champagne bottles are not allowed. I would assume you would need to track down some 375ml Belgian bottles and use a...

I just tapped a beer brewed with Brett B Trois and Brett C and it has a hefe like banana taste and aroma to it, not a lot of tropical fruits as I was hoping. I fermented two weeks at 65 and placed it in the secondary at 55 for 4 weeks. The malt bill was 95 percent pils malt and 5 percent...

I recently brewed a APA that attenuated a bit too much making the brew taste a little on the watery side. The beer is currently carbed up and in the kegerator. I was looking to add a little bit of Maltodextrine boiled in some water in order to add a little body. I have two questions: 1. Is...

What does it take for a beer to spoil? I kegged a batch of brown ale and threw it in my kegerator to carb up and chill down. I thought it tasted a bit young so I took it out for a couple months to condition. Would it spoil in that time? I ask because I was reading a site dealing with line...

In between deployments to Afghanistan I brewed up an Oktoberfest and a batch of Apfelwein. I wont get back to the states until this summer and both batches are still in the primary. If I leave it as is that will leave both batches in the primary for 5+ months. The Oktoberfest is done with...

I have a batch of American Brown Ale that I kegged after 10 days. Fermentation had already finished as was determined by gravity readings. I feel the beer would benefit from some aging. It has been in the keg about two weeks. Will the beer continue to age in the kegerator? Or can I pull it...