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Hopefully i havent already told this story in this thread. oh well, here goes: I have a semi-local taphouse that carries sours regularly. I was drinking a sour that I had never heard of before, I could clearly tell it wasn't a kettle sour and was curious if the lady knew off the top of her head...

I do, but the problem is the lid in post #1 is different to what I have. here is the lid I have: http://www.northernbrewer.com/small-batch-big-beers-booster-pack?gclid=Cj0KEQjwmIrJBRCRmJ_x7KDo-9oBEiQAuUPKMl0f23D5H_UxV6-yRo8L5KVPGuor9zBCh7gM6qOAf3caAlXu8P8HAQ will it still work?

no matter what I do, I cannot get these god damn things to stay sealed. I called NB and the guy basically told me I was using it wrong and that the surface area that comes in contact with the lid needs to be 'perfectly dry'. he instructed me to use a paper towel/towel to dry everything prior to...

NDA huh? So all of the breweries I've called or talked to in the tap room are just outright lying to me? Its funny because I read a lot that there are brewers out there that don't want to share info with anyone and will do anything to keep their 'secrets' or 'techniques' a secret. Sure, you may...

I was going to suggest something very similar. Brew an IPA, say 6 gallons. let primary ferm do its thing and then take 1 gallon and secondary/dry hop with the warrior. dry hop/keg as usual with the other 5 gallons. bottle the 1 gallon after dry hop is done. I brewed a brett pale ale once. I let...

http://www.mercurynews.com/2017/03/10/san-franciscos-speakeasy-brewery-shuts-down-operations/ I am curious (other than the obvious reasons), how can a brewery that has been open for 20 years be in debt (and have issues securing investors)? Does anyone have the inside scoop on what's going on at...

see my post a couple of posts up. clean and sanitize thoroughly and you will be fine. I have a 1L and 2L flask that have both been used with Brett. I have since then made sacc starters in both without any issues or contamination. its all in your cleaning/sanitization regimen.

Im sure someone will tell me im a terrible person for doing this, but i don't measure my star san/pbw before cleaning/sanitizing. I just put a little bit in the fermentor and start cleaning/sanitizing. Ive never had a problem with infections. Although, i am sure i am using a slightly higher...

I read the milk the funk wiki on pedio (http://www.milkthefunk.com/wiki/Pediococcus) and i would be willing to bet its ropey/'sick'. Although when i bottled the beer, i made sure it was done (3 months at terminal gravity) and the sample i pulled was very clear. Although i did read this on the...

Yes!! I put a 12oz bottle in the fridge a couple of days ago. I had it last night. I carefully poured approx 6 to 8 oz in a shaker glass (all my tulips are at my parents), leaving behind all the cloudy stuff. The sour tasted good, very tart, leaving a nice dry finish. I noticed I kicked...

If so, I've never seen yeast like that before. Although, it's wild, so who knows. IIRC, I did pour slowly. I'll put another bottle in the fridge tonight after work and have it sometime this weekend. I'll keep you posted. Thank you.

Unless you're in CA, most have probably never heard of Alvarado street brewing (Monterey, CA). My gf and I went a couple of months ago (she really only likes sours). I ordered her a 'Haole Punch', she loved it and it was the best Berliner Ive ever had! Lots of tropical notes paired very well...

It's a video. I hyperlinked it. Hopefully it worked. I'm on my phone.

https://flic.kr/p/RzUkQThttps://flic.kr/p/RzUkQT Hopefully you can see the murky stuff in the beer. Anyone know what this is? I've brewed 4 sours and they all have this stuff in it. I'd prefer it not be in there, but I guess I should figure out what it is first? Any help? I need to go...

Simple questions like that, met with resistance or a pompus-ass answer always bothered me. I get it, you've worked hard over the years to refine your recipes and you don't want to give every detail of it away; that is fair. Here's the thing though, beer is 4 ingredients and in the grand scheme...

I don't like sam adams because I remember their owner stating he wasn't an 'ipa guy' and that isn't what they make, from an interview. which is fine, I don't have a problem with that, (I don't like traditional Belgian beers and I don't ***** about it). What I do have a problem with is the fact...

Its my second try at a cranberry sour (first batch got dumped, mouthfeel was way to thick, and too sour). I am new to brewing sours, so i wasn't trying to go for a specific style; just trying to make something drinkable. I don't have my notes in front of me. But I do remember I blended it and...

can I play?

Damn! Was hoping it was cool. I'm not usually on that side of town. Sub'd and best of luck to you sir!

what would they buy from NB? Source?