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haha! if you only knew our friendship. every time i look at this label i crack up... it will probably be all im known for ;)

heres my latest and greatest :)

It's perfection 8-)

That makes more sense than what I posted last night after a few beers... Whoops :/

I want to add some quinoa to an all grain brew. Thinking about doing 20% quinoa and 80% 2 row. I'll pre cook the quinoa and let the enzymes from the barley convert the sugars. Can I do more quinoa AND will it convert/still have all the nutrients from the quinoa in the brew? P.s. thinking Brett...

Black mold equals bad mood. You should skim?

Don't listen to him, I live in Portland and can trade bourbon barrel brown sour! Nothing personal apache :D

I'm in Beaverton brewing sours... Anyone wanna taste/ brew?

I have a sour Brett pumpkin in secondary right now and it usually has a strong pellicle. today there is no pellicle. If I open it for a few minutes to taste/check gravity the pellicle forms for the next few days then disappears. The pellicle is a reaction to oxygen so if it goes away that just...

You sure thats a pellicle?

You sure about that?

be careful with the glass fermenter and oak peg. never attempted it but i hear you can shatter the glass due to the wood expanding

theres a forum on the internet. homebrewtalk.com might help ;)

i might not be much help but i have done 6 batches that were all brett. i bottled them in champagne bottles with plastic corks and wire hoods just to be safe. it depends on how long its been in the primary/secondary and how soon you plan on drinking it. my brett stout was a month old when i...

Here's a better one that's blurry :) that's a mirror btw. 3 not 6 carboys.

From left: plambic, sour all Brett lambicus pumpkin spice brown, imperial English bourbon barrel sour brown. *drunk*

You are welcome! The foil method is a good idea. I'll do that next time. Might help with evaporation too. What I ended up doing is boiling half of the sour and adding it to my all Brett lambicus pumpkin brown then adding the rest of the starter raw a few days later. I hope an all brett sour...

Realized that after I posted it... What can I say I'm a history buff :)

i made some yamahai sake based of the taylor made recipe... it was awesome at first but then i let it sit in the carboy for a month after fermentation was done and it has some crazy off flavors. shoulda pasteurized it :( maybe next time

The temperature change isn't fast enough to break the glass. Even if It turns off in the middle of the night it will take a few hours. A side note... I turned it up to just under 120 and the Krausen went away and the bubbles slowed down to one every twenty seconds. Let it fall back to 105 and...