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I'm thinking about doing a dark saison, and throwing some brett in with it. How long do you folks normally age a saison with brett for? Is 6 months in a secondary sufficient, or do people typically go closer to a year out?

I thought this stuff was supposed to chew through steel! I give it a nice sugary 1.080 to work with, and it chugs along steady for 8 days and krausen falls after the third week. It's been left in the primary for 3 months and I took a gravity reading and it's stuck at 1.030. :drunk: I'm...

I'm interested in making some wine (grape wine, not fruit wine), so I poked around at some winemaking tutorials. A lot of the tutorials are very basic and don't go into many details. Is this because most of the complexities of good winemaking seed from what you do before you pick the grape...

I used 1762 (rochefort) yeast in a tripel recently, and some slight lacked the spiciess that I was looking for once it aged. Now, I do like my tripel on the full bodied/sweeter side of things, so I'm not looking for the spicy phenols that Westmalle's tripel has. Let's say if we drew a line...

So I just threw a 1.090 dark beer that's going to be aged for a year on fruit and 4 oz of medium toast oak cubes yesterday. I'm now thinking that I went overboard on the quantity, and that I should have done 1-2 oz, but the oak is already in the secondary. The beer has brett in it. Do you...

Has anyone tried maintaining their own wild yeast culture? What's the 'shelf life' of brett or lacto/pedio in the fridge? I don't have an easy time getting living dregs of sour beers, so I've been buying brett, lacto, pedio separately and pitching. That's a fair amount of money wrapped up...

I'm got an itch to try taking a Belgian Strong Dark Ale and doing a 100% brett fermentation with it. I've got a recipe that's somewhere in the middle of a Rochefort 8 and a Trois Pistoles to use with it. I think the funk and cherry flavor of Brett L would be an interesting attribute to this...

It's inevitable that wort makes its way onto the vinyl floor. Regardless of cleaning it up afterwards, it always seems that I have super sticky spots the next day which attract dirt. Anyone have any suggestions on deep cleaning a vinyl floor that probably has dried wort/dirt embedded in the...

That is the nectar of the gods, oh my. I know Vinnie is pretty liberal on sharing his recipes, so I'm wondering if someone has something close. I'm assuming some sort of Flanders Red recipe with Roselare and currant would get close? Anyone have any closer details?

I messed up on my grain bill order and only order 8 oz instead of 12 oz of crystal 75l. I have some malto-dextrin on hand. Can I substitute some malto-dextrin for the crystal to get close? How much should I put in? Maybe like 1.5 oz since it won't ferment out any?

I used beersmith to calculate water amount for my first AG brew. What's weird is that after sparging, I came out with more water than beersmith anticipated, and at a lower OG. That being said, I was able boil down the wort and still reach my OG & volume. Though, I had to boil for almost...

I'm thinking about taking a handful of bottles from a batch of a tripel, and souring a portion of it just for kicks. Has anyone done this? I'm thinking about throwing some brett in some bottles and hiding them for a while, or maybe even lactic acid, just to experiment without committing to a...

I'm converting a recipe from all grain to partial mash. Speciality grain bill is at 2 lb right now, and I still have 5lbs of vienna malt to take care of, on top of that. I've got some questions: * What would people recommend as an extract (or blend of extracts) substitute for Vienna malt...