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Thanks! :ban: Also found some youtube videos of a similar model (7A instead of the 4A, has a second alarm and some other features) that got me started. Just need to go buy a relay and I'll be ready to start assembly. This particular one is for making yogurt and cheese but once I get it...

Sorry to bump a really old thread but I just bought one of these things on Amazon and I can't for the life of my find any documentation. Did anyone happen to download/save that link while it was still active?

In regards to your lambic I may be in the minority here but I wouldn't make a lambic (if unfruited or unblended) with Cantillon bugs. They do great gueuze and fruit lambics but the base lambic isnt all that great (Bruoscella, Iris, Grand Cru). Use Girardin, Boon, Lindemans, or even one of the...

You're way overthinking the nail thing. Just use the stainless nail. My oldest barrel has been aging lambic for about 30 months now (will be emptied this year yet), held brandy Angels Share at Lost Abbey for a year before that, and has had a nail in it all that time. Not sure if the nail was in...

Click the link, that's what he's suggesting. It's what a lot of brewers and vintners do.

The raspberries are floating because there is yeast in there fermenting and pumping out CO2. Once they're fully consumed they'll probably fall to the bottom. Having them not fully submerged will not cause problems. Here is a picture of yeast eating away at some cherries in a quad I brewed a...

Are those casters capable of holding the weight of a full barrel? That set up will be well over 500 lbs when the barrel is full. As for the culture, bottle dregs work well and I'm sure the lambic blend will work well too but I havent tried it. If you use your own cultures go easy on the lacto...

Have you had any luck clarifying a sour? The only 2 clear sours I've ever had were my first batch which used no wheat and a bottle of Beersel Oude Gueuze that I opened last night (all the other Beersels have been at least a little bit hazy). It's not even that important to me but I'm curious now.

The way I understand it the brett eats the sacc, but for me the bigger issue is destroying the pellicle.

I'm not sure I understand the desire to do "secondary" with sours. Let it sit on the cake and dont disturb the pellicle. 1 year minimum, forget about it until then.

No. It's vinegar. That sweet balsamic flavor. Supplication and Consecration definitely develop some vinegar over time. I've seen that argument used before but I dont buy it. Lots of bottle conditioned beers oxidize like crazy (ever had a 10 year old Bigfoot?) and the lambics do produce...

I havent tried brewing with Supplication but I've made 2 batches that involved Temptation dregs. One batch was amazing after 6-12 months in the bottle (after being the carboy for 14 months) but has slowly been turning to vinegar over the last 18 months and I'm not sure I even want to open the...

I'm curious about the blending of bruins. I've seen it done with reds before and it works well but the schedules that I've seen are similar to lambics in that "young" doesnt mean fresh out of the kettle but rather a year old. Thats a long winded way of saying dont wait 2 years to brew again if...

Admittedly I need to learn more about brewing Flemish bruins but from what I've tasted they are never really that funky. A brown ale that is lactic and sometimes vinegary about sums them up. Would be interesting to try a really funky one but I'm not sure how to style that would be. Depending...

I think different bugs live differing amounts of time. Even brett wont last forever. When you consider that Beatification is already pushing 2 years old when it's bottled and that batch 3 was the same initial batch as batch 2 (sat in barrels longer, which also means more of the sugars are...

Call it Beautification again and you're cut off. But seriously, if it doesnt turn out like you hoped try again when the new batch is out, which should be this year yet.

I guess it remains to be seen what is actually alive in there but considering that beer was released 2 years ago I'd be surprised if most of the bugs survived. Hopefully you get something good, that beer is great.

Havent done a solera, and have never heard of that with a sour, but I'd imagine just keeping it full will help minimize the vinegar production. Does anyone know if you can campden a whole barrel? Probably not a great idea if it's a sour but with anything else it might work.

I'm no expert at this but I can tell you from experience that a lot of those bugs do NOT survive forever, or even much more than a year. So you should always repitch when filling or brewing regardless of what you do about cleaning the barrel between uses. I learned that the hard way trying to...