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HI I've been stepping up some dregs from two bottles of Cantillon (brought back from Belgium) . . . the initial steps had a nice (small) krausen, and seemed to build up well. Then, over time/steps, they stopped krausening and got more and more syrupey (ropey?). About five step-ups in, the...

Hello all, I have a Lambic-style beer aging away, for about 10 months now. It has been in the Primary (a 6.5 gallon glass carboy) for the entire time. About 3 months ago I added 7 pounds of organic, whole, pitted (frozen) apricots, and they sat on the bottom of the carboy for about a week, and...

Hello all, I'm trying to come up with a recipe for the Firestone Anniversary Ale . . . I know it changes every year, and that it is a blend of a number of their ales (some brewed just for blending) . . . but what the Anniv. Ale always seems to have is an amazing silky oakiness/vanilla-ness...

Hi, Stumbled upon a company called "Boutique Yeast" in Colorado, and they allegedly are offering all sorts of wild/lambic/sour blends of yeast strains . . . but their website says everything is sold out, and they give no contact info. Anyone know the scoop, or how to contact them? Thanks--Ted

Hello all, I thought it would be a brilliant idea to make a starter wort (.030) and place it in a Mason Jar in the fridge, and then gradually add bottle dregs to it every few days from nifty beers (drei fontainen, to ol sour, etc . . . ) in hopes that I would have a stock of bugs to...

Hi all, I have a fermentation "closet" I built, with a heat mat and a temp control gauge. In this recent IPA, I set the gauge to 65, and then placed two 6.5 gallon carboys in, one with Vermont ale yeast and the other with London/1028 . . . . And the active first stages of fermentation cranked...

I've made a few ciders, and they all seemed dull next to my Saisons and whatnot where I've used Brett and sometimes Lacto/Pedio as well . .. Maybe these ciders were boring, because they had Campden Tablets prior to pitching the commercial yeast. BUT, the most interesting cider I've made was...

Hello all, I've been playing around with Saison yeasts, such as Wy 3711 and WLP585 and Yeast Bay's Wallonian . . . . And I am still having trouble nailing this elusive "lemoney" flavor (not just dry and tart, but actually fruity/citrusy). I don't want to add actual lemon . . . I just want the...

I have been researching the benefits/differences between single infusion mashing and multiple-temp-rest mashing, and have gained some wisdom from this board -- that the multiple rests are really only necessary for German malts (Pils, etc.) and some non Barley things like Wheat and Rye. But I...

Hello all, I am a bit worried that I may not have aerated my wort enough prior to the pitching of the yeast. I used my new "Mix-Stir" for only about 5 min, moving up and down thru the carboy, and it did not seem to kick up much foam, even when I came up into the airspace above the wort and...