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Congrats on the kid! Unfortunately I hate to be the bearer of bad news, but the odds of you getting your hands on the goose island is nil to none. It was one of their limited brew pub (not production) releases and was draft only. As far as the double mountain, I'm unfamiliar with them, but good...

6row?

Like I said, the most efficient use of your time would be to do a sour mash then to pitch the wlp630 after the boil. It would achieve exactly as to what I understand to be what your searching for but the process would be simpler: mash->hold warm for 24-48hrs to desired sourness in mash...

What are you trying to accomplish with this? I feel like your doing a lot of extra work than you need to. You'll be pitching the lacto just to kill it off 2-3 days later just to reintroduce it, as well as needing to reclean the same equipment and move the beer multiple times. If your set on a...

While I don't advocate the ability to purchase a bottle on the condition that you also purchase a 6pk (which yes is illegal), I don't think that the general public realizes that that is how it works for the retailers. Limited released things like KBS are oftentimes allocated to accounts based on...

They discontinued the 4pks and opted to make them part of their 22oz rotational line, so you should be able to track down some of those

Opal should be easy enough for you to find. It's in regular distro. Just dropped in Chicago this week

Keep in mind that having not boiled the wort means chances are whatever wild yeast you may have propagated here is more than likely going to be "tainted" with lactobacillus seeing as it is naturally present on the grain itself. While that's not necessarily a bad thing, if you dislike all beers...

Did you forget to include hops? Or miss calculate the IBUs? I know you specified this was just the grain bill, but without that included thats the first thing that comes to my mind. Not enough bitterness to balance the malt leaves a rather sweet beer.

What makes you believe it will help cool things any quicker? The rock salt will just alter the water's freezing and boiling points. 50 degree water will cool with the same effectiveness and speed as 50 degree water containing salt. If you want to speed things up, you need to use water with a...

Are you sure the F.G. is actually 1.012? It looks like in the picture you posted you are taking a gravity reading of a fully carbonated beer. All that co2 in solution is sure to effect your readings

You could always look into adding some amylase enzyme to it to convert those complex sugars if mashing too high was your culprit. Never done it myself, and have heard mixed reviews on using it. Not sure how dry exactly it will go.

Just wanted to see if anyone else from the area is planning on heading up to Racine, WI next Saturday for the Great Lakes Brew Fest. It's been loads of fun the past few years that I've gone. If you're not familiar with it, it's a beer festival that has been created to raise money Kilties Drum...

Well I've been planing on doing my first mead soon, and like most others plan on doing Joe's Ancient Orange Mead as my first. It strictly uses bread yeast, which is why it's supposedly a sweet mead, and it gets to an estimated 12-14% abv

If your only going to be sticking around the 9-10% area max, I wouldn't think pitching in stages would do much. It's low enough in alcohol that most yeast will chew through all the sugars no problem, and leave nothing for the second round of yeast to work on. Even if you were to pitch the...

To be honest, I don't know how good something like that would taste. I would assume it would taste like a watered down beer with low abv. I've thought about this subject in the past, but seeing as how I do consume alcohol, have had little reason to pursue it any further. I would assume though...

Now I have zero clue how this would change the final product, but you said you wanted it dry and alcohol free. What about fermenting out a cider as you normally would, and then just "burning off" the alcohol? Alcohol boils at something around 170, well below waters boiling point. At that point...

I'm going to assume no one here has had Shiner Smokehaus, other wise this debate would have ended about 104 pages ago. By all means, THE WORST BEER I'VE EVER TASTED!!!!! Took 2 sips before I dumped everything!

It depends on the type of wine they are trying to serve. Anything sparkling (ie champagne, prosecco, cava, etc) they will use the same setup as beer. For traditional reds and whites they use inert gasses. Typically they use nitrogen because it's easily accessible, doesn't oxidize wine, and at...