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Scored a 41 for my Sour Belgian Stout but didn't move on in the East Region. I little bummed, but glad with the score overall. Must have been a bang up of a category.

Well I judged last year in the NE region first round. I'd say (after only judging three comps total), the caliber and quality of judging is really good. Judging with a National for ciders was great (though you really have to know your ciders to ace this one). However, my partner for OA/Smoked...

I brewed that recipe last year and followed Jamil's process. You can find the Berliner show on the BN to hear some more info (it's actually one of the shorter episodes). However, like others have said, I recommend giving the pack/tube of Lacto at least 24 hours before pitching any yeast. I...

I tasted some early results from my Westmalle Extra clone which was 100% Castle Pils malt. I did a robust 90min boil and made a 2L RWS with 3787. Got damn near my TG at 1.006, 87% AA. Absolutely no off flavors that myself or anyone else tasted. I'm pretty pysched with the results and look...

Keep in mind that it could be anything that's infected the beer. It may turn out okay (and even excellent), but it's dicey. If you have the carboy space to dedicate this brew for several months go for it. Otherwise, have no problem with dumping it. Don't try and cover up any bad sourness or...

So far what's souring right now are: Belgian Funky stout Oud Bruin Chocolate Saison (Roselare second gen.) Table Sour (all Drie Fonteinen) Bottled: Brett L stout Brett C Mango Chipotle Brett L Vanilla Wine Oat Wine (Wyeast old ale plus some bottle dregs) I'd got a Cuvee de Tomme clone type...

Here's a picture of my blowoff setup. I like how snuggly everything is, but now I have concerns that the blowoff tube fits really tightly into my "catch" container and perhaps CO2 buildup is beyond its threshold? Anyway, I'm happy with no chilling so far, just adding some more pressure in...

Just picked up a couple feet of 1"OD, .75" ID and it fits very snuggly inside the drilled hole of the lid. Can't wait to give it a try tonight, sanitizing right now and ready to pitch a happy starter of 3787.

I drilled my lid and am getting a .75"? tubing to use for a blow-off. Using something as small as a 3/8" tube through a stopped makes me a little nervous that it'd get clogged.

That's what I figured. I didn't think it'd be there if you couldn't carry it full. Thanks for the confidence boost :mug:

I have a question for all who use Winpaks. Have any of you had the handle broken off while carrying it full? It just seems like something that's not super tough and makes me worried carrying it around.

Is it certain that La Folie, in the new package, is filtered and/or pasteurized? I've used a 07 bottles' dregs to bump up my Roselare fermented Oud Bruin, and it's doing quite well.

You can definitely culture that yeast, but keep in mind there's Brett in those bottles. If you can still find Trade Winds (their summer seasonal), it's the same yeast sans Brett. I just did my first no chill last week. Did you taste your saison along the way and notice those flavors, or did...

Ryan's right, but I'll add that if you want to speed up the process, making a starter will increase the amount of viable bugs since they'll be pretty stressed in such an alcoholic environment.

I have a couple: Mango Chipotle at bottling, serious it looks like diarrhea: http://citybrewer.blogspot.com/2009/07/no-brewing-today.html Drie Fonteinen table sour: http://citybrewer.blogspot.com/2009/08/9-day-pellicle-sure.html Not really a pellicle, but a Berliner with 32 hours of just Lacto...

A barleywine with a theoretical OG of about 1.208. I only managed to get it down to 1.060 though, so it's about 20%. It's sitting on some oak cubes now but still tastes like boozy caramel. I don't think I could put down more than 4oz of it. Anyone know where to get bottles that size...

Unlike the two other 100% brett beers I did, this one had the longest and had slightly better attenuation (1.070-1.009). It also has the most tartness of the three and I don't know if it was because of the long fermentation (4 months), oak, wine, or second pitch. I see your in Alexandria. I...

I've never done a sour mash, but I've heard results vary widely. In some cases it'll give you a dirty diaper aroma/flavor, in other cases, something along the lines of a nice sour ale. My preferred method is to work with bugs in the fermentation whether it's bottle dregs or Wyeast/WL cultures...

It took my Saison Noel from 1.089 to 1.005 with no problems whatsoever.

Thanks, can't wait to see how it turns out. Since I'll do a longer boil I can get better utilization out of the hops, and add more at FO.