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It depends more on your stir plate than the size of your flask. I use a 1" stir bar in a 2L flask because my plate won't turn the 2" bar. YMMV.

Check out Oldsock's recipe and tasting notes at http://www.themadfermentationist.com/2012/07/100-brett-trois-ipa-recipe.html

I brewed Oldsock's 100% All Brett IPA recipe using Brett B Trois a week ago. I just pulled a sample to measure and the mango aroma was absolutely incredible. It tasted good, too.

I'm a bit late to the conversation but I use a widge in three of my kegs and I think it's a great thing. Here are some the benefits/reasons why: - Particle free first pint - Beer at the top clears first - Beer at the top carbonates first - Beer at the top is ready first - No clogging from...

Scutrbrau Sent from my iPad using Home Brew

This is fantastic! Thanks for starting the thread. I'll post what I've got available after I go through my stocks.

I bought a new mini fridge and built a box on wheels out of OSB and pink foam for a hell of a lot less and mine holds five carboys. I can understand if someone doesn't want to go the DIY route but there have to be options that cost less than $600. If there's actually a market for these maybe I...

I think the only way to find out which sours you like best (if any) is to start trying some. There are plenty of them that do have what I'd call a citric flavor but they aren't intense like lemonade. The funkiness you find in a gueuze is pretty interesting and intriguing. Give it a shot and...

An amazing selection of prizes! I'm in.

That looks a lot like my haul from a few days ago. I just did an inventory of my freezer and tallied 4.6 lbs. of hops. That should be good for a few batches.

It's a sort of mineral/metallic flavor. It's most pronounced in the IPA but I taste it in their other beers too. Like I said, lots of people love their beer so it's just something that I'm picking up in it.

Pocahoptas IPA from Center of the Universe Brewing in Ashland, VA. I drain poured the first one and anyone who knows me would be amazed to see me dump an IPA. I thought maybe I got a bad one so I tried again a few weeks later and had the same result. I've found it to be the case with all...

I've got a Flanders Red, Flanders Pale, Tart of Darkness, Consecration and Kriek in various states of souring. I've got a Calypso SMaSH in primary and a Heady Topper clone carbonating in the keg. I'll be brewing something tomorrow but haven't decided what yet.

I've got some Bug County on the way. I'm going to make another batch of Tart of Darkness to toss it in.

I just scored some ECY Bug County. I'm thinking of brewing another batch of ToD to use it in. What do you think?

I did one a few weeks ago based on the Jamil recipe. Is it the best Flanders Red? I'll let you know in a couple of years. :) The part of the process that was new to me is that I started with WLP001 and kept the fermentation in the low to mid 60s to keep it relatively slow. Then when it...

I just brewed a Flanders Pale that had the following steps: - Dough-in to hit 122º and hold for 20 min. - Raise to 145º and hold for 40 min. - Raise to 162º and hold for 30 min. - Raise to 169º and hold for 10 min. I tried raising the temp doing infusions based on calculations from...

I haven't measured yet but I know I'm getting a lot more out of a tank since I got my Blichmann burner compared to the Bayou I was using.

That's beautiful. It really makes me appreciate whoever the first person was who took a look at something like that and said, "Yeah, I think I'll drink it."

Here's my Tart of Darkness. It's been sitting since mid November and finally started to form a pellicle. I'll post more as it grows.