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I made a vomit beer earlier this year. Bummer to dump a batch- mine had a massive pellicle on top of the potent vomit smell and taste (I had to for science). Bigger bummer I needed its cake and already had raw wort. I laughed sardonically watching it swirl down the drain mixing with scorching...

That is starting to look a bit like pellicle. I have had infections in two different plastic vessels (one HDPE and one PET) and fermented in them since w/o consequence- I didn't even bleach bomb. The only thing I've replaced is the siphon hose. One was a clean lacto sour the other smelled like...

That's the ticket right there. You could even use the dry extract that came with the kit (EDIT: that's probably what mhurst meant.. i'm a little tipsy) since you probably won't be able to get that either. Barring that, a starter of molasses and sugar may work.

I'm in NateLTB's boat... just picked one up for $10. Waiting for a nice warm day to christen it with 10 gallons of stout.

I'm in NateLTB's boat... just picked one up for $10. Waiting for a nice warm day to christen it with 10 gallons of stout.

Dark is my favorite flavor in beer. :D

Are you certain it's fungus? What does it look like? Fungus wouldn't be broken down during bottle conditioning so you would be able to see evidence of it regardless of timeframe.

So I made a 100% rye porter waay back in August. It was super thick, had an almost syrupy mouthfeel along with some of the silkiness you would get from flaked grain. Also it had noticeable saddle leather phenol up front which was actually a pleasant surprise. So it sat in secondary until...

I would just pitch Roselare alone. Maybe I'll do a small 2 gallon batch as a starter and make the rest a day or two later and pitch my "starter". The alcohol is going to impair the lacto/ pedio maybe that's why pitching into secondary didn't develop correct sourness.

Thanks for the advice. I will use the 1496 in a mild and have LHBS order me some fresh Roselare when I'm ready to do this plus an extra fermenter or two so the pipeline schedule won't be affected negatively. Love the idea of doing a couple re-pitches to get a different ratio of the organisms-...

The bitterness level is actually in the middle of the BJCP guideline for 17C- 20-25 IBUs. Flanders Brown/ Oud Bruin isn't a really in-your-face sour more of a tart. In the description it states lacto is the main souring organism possibly some acetobacter. Other sources of sourness even come from...

smash pils.

Wanting to try my hand at a sour and I figured this would be a nice first attempt style. I am planning on using West Yorkshire 1496 from Wyeast since the stone fruit esters sound like they would suit this better than some of the Belgian strains. Never tried this yeast before. Going to pitch a...

He's just a big st*ned, horny kitty.

Ahh... Athens.... good times. Hope OP hires you for the problem. It would be me +3 otherwise I would try to outbid you.

I've been wondering about sour beers and the probiotic nature of certain microorganisms. What about S. cerevisiae even? From my understanding it will populate your gut- likely you would get some digestive benefits especially if you're diabetic? I know it may cause stomach discomfort/ excessive...

It's not soap itself so much as the surfactants in it if I am not mistaken. I get great head retention and lacing and I wash my glassware in a regular detergent wash + rinse aid. I use generic oxyclean in my fermenters and occassionally my kettles (for de-labelling bottles)- definitely a ton of...

It's called a hops/ sleep pillow and it will definitely give you hoppy dreams- unless you have allergies like mine.... then I wouldn't advise it. Lavender and chamomile work good also.

Truer words have not been typed. I found myself becoming more than a bit of a snob until I realized how much I love beer, generally speaking, and that my attitude had become a disservice to it. I drink BMC or similar occasionally so I would be a hypocrite too... Thank you for always being...

I have some kind of allergy to hops. IPAs make me sick as a dog the next day. Anything with heavy late additions actually. Ironically I was thinking about posting a similar thread myself. I would like more IPAs if I didn't get sick from them but most of them taste the same to me regardless. Hops...