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Not near you but I go to Fire Extinguisher Sales and Service to get my tank filled. They are located at 31551 Groesbeck Hwy, Fraser, MI 48026. Perhaps there is a place like this closer to you.

Question - I am doing the post souring method and stupidly missed the part about the Lacto starter. I have added two Swanson L Plantarum capsules. Because I did not use a starter will I not see any souring?

Yes bottle bombs were my concern. Glad to hear no significant amount of CO2 is produced.

I do not have the ability to keg. Is there any concern bottling these types of quick sours. I know traditional sours can continue to ferment. Is that the case here? Thanks.

My wife and I are going Saturday. Will have been to all 9 except for 1. Going with a group of first-timers so looking forward to showing them what a great fest it is. If you weren't aware there is a app for the Fest (BeerFestList) that has the map, brewery list, and what brews each are...

It starts the 27th I believe. Also I am a fan of this network and I am not a hipster. Unless being a bald 41 year old father of two is hip. There is some very unique programming on this channel and their news website has content you won't see anywhere else.

You could also look into using CBC-1 yeast.

Jwin this is called Reiterated Mashing. http://beerandwinejournal.com/reiterated-mashing-1/ Did this on a big barleywine with great success.

Not a brewery but the Avenue Pub on St. Charles is a cool spot when we were there 2 years ago. http://theavenuepub.com

How much oak did you use?

When I first started brewing about 20 years ago this is how I fermented albeit I used a daisy chain of rubber bands and safety pins in place of the masking tape. I would just dip the entire bag in iodophor. Never had an infection.

Would you mind sharing your recipe? Looks great.

Get some honey and make a Cherry Melomel.

I've done an IPA with citra, mosaic, and centennial that I enjoyed. I also split a batch of Hefeweizen where half was pitched with 644. I plan to eventually combine the two ideas above and do a hoppy wheat. That yeast is real fruity in a tropical sense.

It was recently discovered that 644 is actually not Brett. So to answer your question I think you shouldn't expect bottle bombs. http://embracethefunk.com/2014/12/11/brettanomyces/

I just got back from Mexico a week ago and was an hour and a half north of Cancun on a tiny island. I wasn't expecting much but was pleasantly surprised. A cafe/ice cream shop had a cooler that had a few Mexican cart beers and then one night stumbled into a bar that had a nice selection of...

You mentioned you added honey. How much? If it was a large percentage I agree that aging might improve the flavor; i.e. aging a mead.

I can't comment directly on MikeRLynch's recipe above but a few years ago I did something similar. I brewed a 12 gallon batch of a Hefe (60% wheat/32% pilsener/8% munich) and had small amount of wort left and some local clover honey lying around so decided to mix up the following. The grain...

I would suggest checking out the mead forum and specifically "Bray's One Month Mead" thread. His yeast of choice is Wyeast 1388 Belgian Strong Ale. I think there is info in that thread that you will find extremely useful.

If you don't have enough buckwheat honey and need to supplement with clover why don't you use the clover for the Bochet? That way you will retain the buckwheat honey flavor you were hoping for.