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Thanks for your reply. I actually have that book but I left it at work. From what I remember reading, all of the commercial sour brewers racked to a secondary at some point. Ill probably end up buying a couple of Better Bottles next week, but I don't want to touch the beer if I don't have to.

I am curious if anyone has any good results from brewing sours with mixed blends without using a secondary vessel? I know this is typically done with Lambics but not with other sour beers. I currently have a Flanders Red still in the primary (about 4 weeks old) that I pitched with Roeselare and...

That is actually what I wanted to hear. I used just the oak chips in 3.5 gallons of my stout hoping that if the oak was too weak I could just add in the bourbon later.

I have read many questions and posts about aging over oak in the secondary and there is one thing I never see mentioned. How much flavor would bourbon extract from oak chips? I have aged 3 ounces of heavy toast oak chips with 8 ounces of bourbon for 2 weeks. It is my understanding that the...

Thanks for the reassuring words. For whatever reason I forgot to chill my wort and put it in at about 140 degrees. Immediately after pitching the yeast I realized what I did and put my primary in an ice bath.

I am very new to brewing and today I made a pretty dumb mistake by pitching my yeast into very hot wort. I will never forget (or repeat) this again but I know for a fact it was way too hot for the yeast to survive. What I am wondering now is, 1) Once the wort is cooled can I just pitch new yeast...