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Fantome definitely has QC issues. but man, it's worth the risk. This bottle would have been fine had I held on to it for a few months...let the pedio go through it's cycle. I've heard of bottles of Duchessic that were the same.

haha...okay, not a lot of slimy beer fans in the house. Ah well...

I was in San Diego for work last week and I picked up a bottle of Fantome Saison (among others) to drink. I cracked it open and poured a glass. It had the viscosity of a slightly watery olive oil. I had some second thoughts, but I wasn't about to throw out a $15 bottle of beer. So I did what I...

I was digging through my old stuff and ran across this one...I don't know if it's been posted already or not, but the title is spot on, for this forum anyway. <iframe width="420" height="315" src="//www.youtube.com/embed/ckpYCQLWxZY" frameborder="0" allowfullscreen></iframe>

Thanks guys, Forgetting about them is easy. I've got a closet full of sours. Letting these ones sit in the back for a year isn't a problem at all. I think the issue was that I used dregs that might have had some bugs in them (Fantome Hiver). I usually stick to Brett on its own in this...

1118 for sure. It's happy at a wide temp. range, plus it finishes clean and quickly.

Hi all, Just had my first run in with the notorious 'vomit' flavor in one of my sours. Admittedly I screwed up by bottling it a bit prematurely. It's not awful, the flavor's just a background note. But it's prevalent enough that I'm not going to go reaching for a bottle any time soon. So...

That's what I always ran into. I never did end up with a satisfactory batch. Maybe we're sensitive to it...who knows. Mine never really mellowed out. If it were me, I would just drink it and start on the next batch.

I agree, the shootout was an interesting novelty at first, but that's it. It's worn out its welcome. I especially hate it when a 0-0 game goes to shootout. Both goalies earned that shutout.

That's the way I do it too. No more chemicals. I know people like to use sorbate, but I must be extra sensitive to it. I never liked the taste of my sorbated ciders. I add one bear of honey (12oz) and one can of apple juice concentrate when kegging. Throw it in the fridge and wait a week. It...

Man oh man, the Canes are just awful. Injuries aren't helping, but seriously, between them and the Sabres....they're lucky the NHL doesn't relegate.

Too strong, and an odd flavor overall. A little harsh and vegetal.

I've got 5 in town: 2 are close to my work, which are both awesome. 1 down the street from my house, which is awesome. And 2 on the far sides of town, 1 of which is awesome, the other is not. They all have different strengths and weaknesses, and I end up shopping at almost all of them. I got...

Yeah, the artificial sweeteners won't give you a ton of apple flavor. They provide ore of a generic sweetness. But there's usually enough flavor in the cider to mesh together nicely. It's the method I commonly used before I went to kegging. Speaking of...kegging is the best thing I ever did to...

Awesome, thanks guys! Count me in.

On one hand I agree with you. Some homebrewers definitely need to RDWHAHB. However, I didn't get into this hobby to make mediocre beer. I've spent far too much money and time to make 'decent' beer. I want to make something as good as, or better than, commercial breweries. Otherwise I might as...

I tried it a few times.Used Citra, Nelson, Centennial, and Cascade all in separate batches. Never had a lot of success to be honest. My best results came with about 1.5 oz of pellets. My recommendation would be to add your hops, wait about 3 days, then take a small sample everyday until it...

WLP001 and 1056 for hoppy beers or anything that needs the yeast to get out of the way. WLP Saison II for saisons. 3787 for tripels/dark strongs/golden strongs. Lalvin 1116 for cider. Haven't settled on one for English beers. I'm all over the map on those.

Hahaha...looks like you've got some choices to make. Wild yeast from fruit can yield some very interesting results. And some terrible ones. As long as you're prepared for either. On the clean portion...I suppose you could boil and cool the water to take some of the oxygen out. You'd have to...

As far as the sour portion: That's a great idea. Orval and JP dregs are fantastic. But I think Monk's Cafe is pasteurized/filtered, so you might not want to use that. I always refer to Mike's list of beers with viable dregs: http://www.themadfermentationist.com/p/dreg-list.html As for the...