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Quick question for the hive: I made an Austin Homebrew Rocheforte 10 clone kit – and went a tad over on the OG. OG = 1.117 I used WLP500 with a huge starter... after 4 weeks in primary, SG = 1.030 after 5 additional weeks in secondary (9 weeks total), I hit the suggested FG on the...

I've been going back-and-forth with that company for 2 weeks now trying to order these... no one knows if they have any, and no one knows if/when they can get any... If I ever am able to get my hands on any, I'll try to remember to post back here - they seem like a great product (if they work...

I would be very interested to read specific instructions / results of this method. I've been thinking "Bochet" for a couple years now, but it seems like such a pain that I've never done it. Would love to find an easier way.

subscribed. I have one of these kits 6 months in primary and looking forward to what wisdom this thread provides.

OG - 1.052 FG - 1.020 2 weeks primary and 2 weeks secondary with Windsor yeast. It tastes great, but a bit too sweet. Next time I'm thinking of doing a big starter and adding a pound or 2 of corn sugar to dry it out more.

Subbed. I have no input, but this is relevant to my interests ;)

I will trust your (and others) judgment and will try it again. Honestly – the one I tried tasted like one part aspirin, one part chalk, and one part dirt all stirred up in a very unimpressive ale. I have six “wild-brews” in secondary, and I will continue to experiment...

I guess this idea died... but FYI - I am drinking a batch of this that is 1.5 years old and it's great! Brew what you want. If you want to drink it in 6 months, then brew something that will be ready in 6 months. If you want an EPIC brew that will take years to mature and taste awsome...

I just wanted to say “thank you” to everyone posting their experiences with Windsor. I have a batch of Caribou Slobber OG = 1.052 and FG = 1.021 for an attenuation of ~60%, and I've been spending most of the last hour reading all I can find about Windsor. I knew to expect “moderate...

IMHO - just make sure Bam Noire isn't the first Jolly Pumpkin beer you try. I love sours, but was barely able to choke this one down (and other sour aficionados I know dumped theirs down the drain). I look forward to trying more Jolly Pumpkin beers, as many respected people speak highly of...

Will Brett and Pedio eat lactose like they'll eat maltodextrine? I usually add some maltodextrin to sour batches, and am wondering if I can use lactose as well. Thanks.

I've encountered a highly unusual situation. A brewpub went out of business some time ago, and the owner is getting rid of a bunch of equipment. There are two barrels of dark LME – I haven't seen them, but I'm told they are ~30-50 gal each, stainless steel, never been opened, and have been...

No problem – just curious... I have done a bunch of wine kits (Pinot Noir, Barolo, Nero D'Avola), and I've noticed that the directions are usually very similar. Specifically, the directions have always indicated that it's *very important* to stir the sediment from secondary back into...

On further thought.... you (AmandaK) indicated (on a different thread) that Roeselare was superior to Lambic blend... and in the video they're using Roeselare.... So maybe I shouldn't do this with my Lambic cakes, but maybe with a reused Roselare cake (I have one of those going too)??

Thanks for the response. My understanding is that the sacc will generally flocculate, so the cake will contain a very high proportion of sacc. As far as the Brett and pedio, since they are active they will represent a much higher percentage of the critters in suspension (or on the surface on...

The oxygen point makes sense. As for “seeds and fruit particles”, I guess I should have said that I'll be adding puree (that came with the kits). One thing I keep thinking about is that NB sour beer episode where Dawson has 5-year old kriek guts that apparently worked very well at being...

I have a couple lambic kits that are ~9 months in primary, and I'll be adding some fruit sometime in the next few months (raspberry to one, cherry to another). What are the pros and cons of just dumping the fruit in the primary after all this time vs. racking on top of fruit in secondary...

I have always run my bottles (for beer, wine, or mead) through the dishwasher with no soap to sanitize them prior to bottling... but recently SWMBO put some rinsing agent in the dishwasher that's supposed to last like 30 cycles. Question – can I still run my bottles through the dishwasher, or...

I hope this isn't too much of a hijack (I also have an NB Grand Cru as well as a Oud Bruin going and I really want to reuse those cakes). Would you elaborate on why Roeselare is so much better than Lambic blend? I was under the impression that they used the same critters but in different...

Sounds good. I don't have any experience with D47, but I know many people here think it's a great yeast.