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I'm looking for the best advice for Beer Travels to Belgium. Places to go/places to pass on, Pro Tips, Tourist spots, Customs, Hidden Gems. Whatever you wish you knew the first time you went for those of us planning our first trip would be super helpful.

Why not just primary with the WL 665? Seems like the US-05 would eat up a lot and extend the souring time period.

@cyclman - It was pretty funky tasting, but more like hopped wort rather than bad. I ended up pitching the new Belle Saison Yeast http://www.danstaryeast.com/products/belle-saison-yeast It took off about 8 hours later and is still going today. Pulled a sample to taste and lots of fruitiness...

4+ Day Update - Krausen has dropped out and airlock activity has stopped. Hydrometer reading shows about 1.042. Thoughts?

@GinSlinger - Kind of what I'm guessing that I underpitched and stressed the yeast. I will step up the starter more next time.

@bknifefight - No never used this yeast before. Point well taken. @tre9er - Good to here, I've just never had that bad of a smell. About a liter of slurry and it was quite thin.

One of my favorite beers is the Cuvee des Jonquilles, so I made a starter out of the dregs of a bottle. Someone else on HBT did the same thing and came out with good results, so I thought i would give it a try. I made a starter with 1/4 cup of DME and two cups of water (boiled). After a...

From what I've read doing google searches, you may be correct. Some people mention that their sours aren't as "complex" as they expected and they allude to a secondary which I assume means they racked off of the yeast cake. I'm curious to hear what everyone else has to say.

I heard several references to leaving the beer for lambics and flemish sours on the yeast cake during the extended aging. The biggest reason I've heard is that the bugs use the autolyzed yeast for food. So here goes: 1. Is it a best practice to leave the beer in the "primary" for this style...

I tried my hand at the very popular Centennial Blond recipe and its been fermenting for 12 days now. I sampled the primary and I'm getting this minty hop flavor. It's not an off flavor, but I was expecting some citrus/piney in the background or a muted hop flavor as in most "Blonde" beers...

Its been a while since I lived near a really good LHBS and I'm wondering what your local store does that keeps you coming back. I'd like to help improve my local store or start my own. Here's some examples: One store I read about allows people to buy in at full sack prices for grain and then...

Anyone purchase a specific piece of luggage to make it easier? Price?

@TromboneGuy Great answer. Selection is important, what about price? How close does someone have to be for you to say "I know its a a few bucks more, but I like having the selection of stuff locally."

@ReverseApacheMaster Your last line is the dagger. I'm willing to make a little bit less per sale if I can get most of my local dollars, but you as the consumer have to make a commitment to get most of you supplies locally. If you're not committed, someone will always have something for cheaper...

@Suthrncomfrt1884 That looks like a nice product, but I'm looking for something that I can check and doesn't cost $500 like some wine luggage cases that I've seen.

I know this is an old thread.... I have worked in retail management for some time and I'm considering the possibility of opening a supply shop. As I have been reading this thread, I noticed that there are a lot of opinions about shipping cost, LHBS pricing, and online pricing. My question is...

I'm wondering if there is a product available for those of us that like to bring home regional beers when we travel by air. Thus far I have carefully wrapped bottles in clothes and prayed that they make it through checked baggage. No breaks so far, but it does limit how many bottles I can safely...