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I guarantee whoever wins the categories of "Belgian Sour" and "RIS" will have brewed these beers at least a year (probably 2 years) before the categories were announced. These are not beers you can rush to the glass. Brew it now and enter it in next year's competition. If you want to enter...

I fell in love with this beer when I visited Fort Collins a couple years ago. It's unavailable here in IL, so I'd love a good clone recipe. Thanks for doing this.

You guys. I started with about 4.5gal of 26 brix wort post boil (about 1.11 SG). I pitched 4 packets of rehydrated s04 at 7pm on Saturday. It's now 4:30pm Tuesday and it's down to 14 brix. Ignoring wort correction, this means it's in the area of 1.022. It tastes almost dry, and super...

You guys weren't kidding about this thing kicking up some krausen. It's the most intense fermentation I've ever experienced. My only modifications from the recipe were subbing 1# wheat malt for 1# 2 row (probably totally unnecessary) and using 4 packets of rehydrated S-04 instead of liquid...