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Thanks for the input. I think I'm going to need a keg to really make this work... Next project.

In my ongoing quest to create the laziest brew set-up possible, I've come across Brew Demon's 2 gallon conical fermentors. Has anyone tried using these as a primary and bottling right out of them? Thanks, Joey

I'm putting together a spreadsheet style recipe calculator. Does anyone have a source for updated ingredients tables to easily copy and paste (ex: list of hops and their AAs)? Most of the ones I'm finding are either way out of date or just extremely messy with a lot of duplicates. Any help would...

That's what I wanted to hear! So I could potentially just keep a barrel for 10 years or so as long as no other bugs creep in. Sounds like a perfect way to never run out of sour beer.

Thanks guys I guess I'm going to do a few (non-sour) dark beers first to try and break in the barrel. I know that smaller barrel = more surface area. Another thing that it means is that the wood is less thick (fewer layers of char) and will contribute less complex flavors. This is true for...

O ya scrubbing is out of the question. I'm not sure what exactly I will do In order to reuse the sour yeast. It would be nice to just give the barrel a quick rinse and then rack in the next beer assuming that some of the funky yeast will be left over and ready to do some work. I'm really just...

So I've got a 5 gallon barrel. It had bourbon in it for 250 days. Soon I will attempt my first sour ale. I'll be fermenting with a commercial Belgian yeast and then racking to the barrel with some Jolly Pumpkin dregs. I'm wondering how possible it would be to continually produce a...

eh?

This is what I'll be brewing tomorrow. I was originally aiming for an imperial red but I've strayed quite a bit from the standard recipes in that category. I'm mostly interested in your predictions and how you would categorize it based on the recipe. We'll save the real critiquing for the...

Thanks! Gassing off makes a lot of sense. However, I'm not convinced of the imperfect seal theory. Are there any other theories as to why to why this is only effecting one beer? The one that's gassing off is a super hoppy red ale and the other is a chocolate stout. Both had OG of about 1.050.

I currently have two beers fermenting with WLP001. They have both been in primaries for about 15 days. Everything normal for the first 12 days. The temperature hovered right around 64F with a couple degrees of variation. Primary fermentation appeared to be wrapped up and the yeast had...

Thanks a lot everyone. The combination of American hops and Belgian yeast is what I really want to make work. I actually have a beer fermenting right now that is more along the lines of a Tripel/IPA (columbus and saaz hops, Belgian yeast recommended by my brew shop guy). But for this batch I...

Thanks, I've got my recipe reworked to have more sugar (2 lbs) and less wheat and vienna (1 lb each). I may change the hop schedule a little. I realized that my calculator had the wrong alpha% for some of my hop choices and I will have to tone them down a bit to stay true to the tripel. I'm...

Thanks! I'll throw some more sugar in the mix. I added wheat after seeing it in a few other tripel recipes. I'll have to research and get some more opinions to make a decision about it. Anyone else?

I'm in love with triples lately so I'm going to make my own. This will be my sixth brew and my first all grain attempt. Here's what I've got so far: Grains 10 Lbs American pilsner 3 Lbs American Vienna 2 Lbs American Wheat 1.5 Lbs Belgian candi sugar Hops (pellets) .25 oz warrior...