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i see you have a night shift glass. i love their beer. i brewed this recipe back in January tasted it the other day. Damn!!!!!!!! this beer is so tasty now i cannot wait to drink it. i think i am going to to either make it into a kriek or i will brew another batch soon and blend. i fermented it...

last summer i did a pineapple white grape sour and that came out amazing. i have the base going right now and going to secondary with one whole pineapple and about 5lbs of white grapes.

i brewed my dirty dozen back in october and i just kegged mine last week. ibrewed my farmhouse saison recipe. i did 4 gallons of that fermented it for a month then racked it onto a gallon of spiced apple cider. let it sit for 2.5 months then added 4 pounds of fresh peaces to it. it sat for 5.5...

how high of an abv? if all goes well my gose should turn out to be over 9% with BC. i have read that someone brew an 11% with BC so it should pump through up to that if not beyond.

Go for it. it can't hurt plus it will def leave more room for the bretts to eat and get funky!!:fro:

Brewed my batch back on 1-25-15. i transferred it yesterday out of my primary and into my 6 gallon carboy, i took a sample and it tasted amazing already really sour and taste of lemons with a beautiful fruity smell. going to let it age and then add fruit. this yeast blend is beautiful! i liked...

i brewed a saison with the DD back on oct 2 i did a 4 gallon batch, the ibu was a little higher around 30 (next try will only use about an oz of low alpha hops) i let it sit for a little over a month and added a gallon of spiced apple cider to it. and on feb 8 i added 3 pounds of peaches to it...

sour funky beers yes all day please psilocybin mushrooms double yes:rockin:

finally used my vial yesturday after a few months of waiting for a fermenter to free up. i brewed 10 gallons of a Belgian blonde and split it into two batches. 5 gallons got 3 pounds of wild blueberries and 3 pounds of blackberries and wlp 550 Belgian yeast. and the other 5 gallons got a vial of...

$150 in Chelsea Ma

i found a place near me that sells 15.8 gallon french oak wine barrels. i plan on buying one on Friday and over the weekend plan to brew up 15 gallons and get a solera project going making a lambic. probably brew 5 gallons on Saturday start the fermentation to get the pitch rate right. then...

bugs and dregs from the start. that's what i do and had great results. just let it sit for a good chunk of time

i brewed this recipe up last night and pitched it onto a 4 month old cake of roeselare that also had jp La roja dregs in it. i'm hoping this gets funky quick. as of this morning no sign of fermentation, hopefully when i get home from work today it is fermenting.

i'm thinking now maybe like a 70/30 pils/wheat mash high around 155 and add a low aa hop around 10-15 ibu. primary for about 3-4 months then transfer to secondary and add fruit to it and let it sit for another 5 months.

Hi everyone it is that time of the year when Ecy 20 Bug County comes out. mine just came in yesterday. i am curious what other people are brewing with this yeast as i am trying to figure out what style goes best with this yeast, maybe a golden Belgian, or a simple saison or anything!!!!! also...

+ 5 belgian dark + 5 golden wild + 5 cranberry orange Berliner + 5 farmhouse + 5 Belgian wild red 30,753 + 25 = 30,778

WOW this sounds fantastic. never heard of this style before but would like to try this also. i have a dark Belgian ale that i fermented with roeselare and it has been sitting since July and it is just starting to get a tiny bit acidic. i was told roeselare takes a good 12 months to get full...

I am brewing a farmhouse today going to use 10# 2row 1# flaked wheat .5# flaxed maize and 1 # of clove honey at the end of the boil. 1.25 oz magnum 60 min 1.00 oz simcoe 20 min 1.00 oz armarillo 10 min going to 100% ferment with the dirty dozen for about 6-8 weeks in primary then transfer...

just got this in the mail last week. i did an all Brett tank 7 clone back in may and it came out incredible. so i plan on doing it again but with just the dirty dozen and thinking about aging it on apples.