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Sweet I'm glad your were able to get some. I was so happy when I finely got some a few months ago!

Bug farm on sale right now at love to brew 2/24/13 a.m. Love this stuff!

What? That's not what I'm suggesting at all! And no if you read the OP it says beer bar so no Liquor!

That was in response to swivelhips!

I'm not saying I want to bring a keg and party it up at there place. If on the rare occasion I have a special sour our stout to bring a bottle and share with mainly the bartenders I'm friends with. I'm defiantly not trying to take any sales away.

Yeah bar/restraint.

Florida. But how can thousands of homebrew clubs do it.

So a "beer bar" in town thinks it's illegal to bring one of my homebrews or commercial beers to share with patrons/bartenders. I can't see this to be true since our homebrew club meets every month a does exactly that. This is the only bar I've seen have a problem with it others around are cool...

Sweet thank you!

Yeah that's what I'm going to do or get a plastic fermenter. Do you have a link for the kind of fermenter you use? I also finally got some ECY bug country that I'll be using on something like this recipe. Cheers

So what do you think are some good ways to get O2 if you just ferment in SS and glass?

Yeah I was just going to use it one more time. I really want to get ECY bug country for the batch but won't believe it exits till I see it. #mythicalyeast

Made 14 gal. of this but all grain fermenting in a sanke keg. I pitched dregs of cantillon and beatification and the lambic blend. It's been fermenting for two months I'm about to rack to carboys a brew again to put on this yeast/bacteria cake. Would you pitch new saccharomyces if so what...

I got mine from grainger for pretty cheap.

Great links thanks!

I'm brewing 13 gal. of lambic tomorrow and was wondering what temp you all like to mash at? Grain bill 17 lbs pilsner 7 lbs wheat 8 oz malto-dextrin Wyeast lambic blend and some dregs

I only have so much room in my fermentation chamber and to have a sour program you need a lot of them going at once. Is it ok to control the first two weeks then move to room temps for years?