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Brew up a small batch with just a pinch (literally) of hops towards the end of the boil, add your LAB. Even just a stovetop extract batch. Add some sacch after a couple days (and if you want you can pitch brett but it won't do much if the bacteria are souring the hell out of it). Then you can...

Short answer is it's not just sour beer, it's lambic. Technically you can't make lambic outside of where HORAL says you can, but you can certainly reproduce the process with starchy wort, aged hops, cheap/free barrels and patience. Mostly you can make something awesome which is why I posted...

Sounds like a pain. Do your beers taste watery out of the barrel/carboy, like from samples of the aged beer? Or is it only after bottling. I'm just wondering if oxygen is getting in somewhere even if you are taking care not to. You leave a sample on the table for a few hours it's surprising...

Wow this went to the seventh ring of dante's inferno and back... For a long time I sought the classic german lager flavor and aroma, I was always using german hallertauer region hops, continental pilsner malt, RO adjusted water etc. I didn't get there until I started using the Augustiner...

Sure. In general the fleshier/juicier the fruit, and the more it relies on sugary sweetness to be the dominant flavor, the less contributive and sustaining it tends to be post fermentation. Peach and Nectarine are classic examples, they do great 3-9 months out, but they lose the bright, vivid...

There's no magic number for when your primary/secondary beer is ready for fruit, should sample the beer regularly, take notes, and when it's done evolving (is mature), figure out what kind of fruit might complement. But I understand the "I want to make a lambic Framboise" idea, in which case...

I am actually building my shop (which has a fermentation room) so that I can vent CO2 gas one-way to the attached greenhouse. Ferm room is only the size of a tool shed so the air quality will stay good this way. In the winter I'll capture it into a few tanks that also have low pressure one-way...

I just had three I bought off Tavour. Bottle date 7/28. ****ing delicious. So good, and such good haze stability!

I'm late as hell, but yes this was the first "All Mecca" beer I made. I used like 80% vanora, a hint of Metolius and some Pelton. And wow it was intense, too much. Great nutty notes though. If I were to do it again, I'd go probably 45% vanora, 5% metolius, and 50% Pelton. The only malts I...

So this thread is just about it on GITM clone, but I didn't see a lot of recipe discussion. This is absolutely my favorite hazy IPA, from Maine to San Diego to Florida to Oregon where I live. It's ****ing delicious, so well balanced, and my favorite part - it's just clean, demands another sip...

Subscribed! Very curious on that first one, I don't think I've ever done a 2oz/gal dry hopped mixed ferm beer, or even had one. I once broke in a local sauv blanc barrel with a clean saison primary (wanted to see if it would sour or have any bugs leftover - it didn't), decided to do 2oz...

My impression is that it has wonderful complexity (lots of pithy zest, hint of funk, good clean citric like acidity if you kept IBUs low) at even 2 months in. I haven't noticed it "ripen" much after 6+ months, where you start noticing new layers of flavor and aroma, but more time is always good...

I just wanted to give a word of warning to folks who might happen upon "Debittered" or "Lambic" hop products -- usually they are cheap or free, but they can't tell you what the source was, only that the alpha has tested under 0.xx%. My experience is, even aged for years, there is a big...

I was a bit inspired by this post to try an oat-cream IPA given I also have pounds of Citra hops in the freezer. Here is my recipe and result... Citrus CrayCream IPA Amt Name Type # %/IBU Volume 8 lbs 8.0 oz Pale Ale, Golden Promise®™ (Simpsons) (2.5 SRM) Grain 6 50.2 %...

It's really up to you then, they'll both work well. CBC is neutral and performs great, you'll get quick carbonation. If I had healthy slurry that I could feed fresh wort, I'd use the free yeast and save the packet for bottling another beer. 830 takes about a six or more weeks to drop out...

I guess that's the question - is the 830 some leftover slurry from this (first) beer, or split from an overbuilt starter (i.e. is it "free yeast")? If so then CBC would be wasting a precious bottling yeast packet on it. CBC is great though, I use it for bottling my aged beers.

Are either of those two options actually actively fermenting in another beer? The WLP830 would be ideal

Possibly, but it's mashed at 149F and includes Brett. So whether you jot it into the recipe or not the beer is gonna end up at 1.004 ...

Maybe I'm just biased against brewdog, but I'm scratching my head at a brett recipe that uses 6 different hops and incorrectly calculates a drop from 1.058 to 1.004 = a hair over 7% ABV. Not sure what a scottish sour is but I bet it would make a pretty good hazy brett IPA (hard to go wrong with...

How are you concluding that it's B. Claussenii, is that what you pitched? Regardless, a pineappley strain goes great with a berlinerweisse, you could even kettle sour it to your desired acidity then drop it on the brett cake.