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Beautiful setup! I love the auto-sparge/loc-line combo. I might need to steal that idea.

Not so much big beer as it was online competition in general. That came straight from the source in this instance. I'm sure there were other factors as well, so I wouldn't be quick to just blame InBev. Between the online homebrew retailers and Amazon, there isn't much that can't be found...

As long as it was a double IPA, you might end up with a nice session barleywine! ;)

Why not just add the dry hop bag to a sanitized keg, then fill/purge with CO2 a couple times before racking the beer over through the liquid post?

This was posted on their site today: "After 22 years of serving the brewing community, Homebrew Heaven has decided to close the store due to market changes and other opportunities." Apparently their last day will be July 23rd. And the are offering a 25% discount on everything until the 9th...

Weird, that should have done the trick. I've had a kettle sour get a pellice after adding frozen fruit though, so I guess our normal processes for adding fruit and such isn't 100% foolproof.

What did you to do prep the peppers before adding them?

Agreed. Both CS and Jolly Pumpkin seem to have some pretty aggressive/hardy cultures.

I have several bottled beers that are well over a year old and still drinking fine. Anything that was originally hop forward probably won't be great, but as long as they don't oxidize, most styles will be ok assuming they were stored at cellar temps or in a fridge. I have a 7.5% double IPA...

Depends what you are looking for in the beer.

If you are building the shed from the ground up, I'd recommend just doing a concrete slab and calling it good.

Did you use dock cleats for the keggle handle? Pretty clever idea.

Ten gallons of a SMASH Maris Otter and Amarillo pale. Kind of a tribute to Fremont's Summer Ale, which is a 2-Row/Amarillo SMASH. About the same IBU and Gravity wise. With all of the Fremont SA cans in the stores hitting 2+ months old, I need to just make something similar as they are falling...

I've never heard of Pedio getting a beer sick that quick. Pretty wild, no pun intended. Hopefully someone be able to help, because i'm curious to see the responses now.

Brett itself won't produce what you'd consider a sour beer. You might be able to pull off a lacto Gose and Berliner in a couple months, but anything else will be more like a year for decent results. For quick turn around, kettle souring will be your best bet. Maybe do a another kettle sour...

Should be interesting. When reading your first post, I was going to comment about using the cooler and say you might end up getting some unwanted buddies, but you beat me to the punch haha. Did you check pH at all or just wing it?

Stilly Mashers is just a hop up Hwy 9, with most meetings being in Arlington or Marysville. Its a bit of a drive from Woodinville, but I have to throw the invite out!

:eek:

Yup, it would be super easy to build, and not all that expensive. You could even just build one out of copper if you are looking to lowering the overall cost.

Weirdest/most interesting pellicle I've had yet. This is a pretty light golden sour, brewed in March of 2015. Wyeast 3278 Lambic blend, Lacto buchneri, and starters built up from Logsdon and Pfriem Brett beers, as well as some Jolly Pumpkin. Its pretty sharply acidic with a good amount of...