Search results

Salted porter?..... Edit: Lol. Just realized you were in Santee. East County born & raised!

Us-05 would most likely be fine. I usually use US-04 because I like the way it flocs for bottling

Personally I prime with regular old table sugar. Corn sugar is a rip off. You'll want to re-yeast though after aging that long

I also have a barrel going (60 gallon malbec from a local winery) and I did a clean primary in glass & then racked to the barrel with bugs. I also added a small amount of existing sour beer I had lying around.

Are you fermenting that in a trash can??

Best book on brewing sours by far: http://www.amazon.com/dp/0937381861/?tag=skimlinks_replacement-20 In short, you can definitely do it. You don't NEED dedicated equipment, but having an extra set of plastics certainly makes things easier.

Than what? Draft? Definitely better than out of bottles.

Sorry, had to bump this thread just to point out the awesomeness that is this quote. A tip of the hat to you sir. I'm also brewing a Pabst'ish beer right now.

Can't believe I haven't seen this thread before. Old photo of a lambic in February 2010. Would have been about 1 year old at the time. Started as WYeast lambic blend and augmented with dregs here and there. Guess I'll have to take more pics as I've got probably 7 or 8 different sours...

Awesome thread here. Dumb question, but is there something like this for carboys? I'm looking for something that'll hold maybe 3 carboys and still fit down my narrow basement stairs.

So where's the DIY? ;)