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Cheers! Thanks for the help

Any need to creat a starter or anything or just sprinkle in a pack of dry? Do you have to wait any period of time before bottling or just rack into bottling bucket with a pack of dry yeast in it? Thanks, appreciate the info!

I brewed my first shot at a sour beer and its tasting good to go!!! Now I have got a ton of questions about bottling. 1. Is there enough active yeast in suspension still after over a year to just add priming sugar and call it a day? (This is my ideal situation) Or 2. Will I need to...

So I finally cracked open the fermentor and had a taste. The beer is great! But......... not very sour. I assume I should give it more time to develop more of a sour flavor from the different strains of yeast. Will this blend ever develop a strong sour flavor? If no, can I add anything to ensure...

So no negative affect if I don't but added protection if I do?

good stuff, I am planning on tasting it today (stored safely at a friends house). After popping the lid I am going to lose the co2 buffer and let o2 into the fermenter. Would it be worth adding a little bit of sugar water solution back into the fermenter after I close it to wake the yeast up and...

That is all great news. Everything that I have read makes it seem like my beer was destined to fail. So after I taste it, if it is at the desired sourness, is it ok to bottle? If I condition bottle this, will I need to add yeast for carbonation? If so, any recommendations? Finally, I have read...

Just out of curiosity, I have brewed a batch of beer using roselaire blend in the primary fermentation as the primary blend of yeast. Its been about 5 months and I have read that this probably isnt the best method to getting a good sour beer. Non the less, this is what I did as a brewer new to...

Has any body else noticed a drastic change in efficiency between grains purchased at northern brewer vs mid west supplies? I get about a 20% difference between the two companies. Dont know if its technique or the size of the grind. Love to hear your stories.

I am trying to come up with a couple of large fermentation vessels (15 gallons or so). I am a little strapped for cash and was wondering if any body has any cheap ideas or experience making something that is food grade preferably a cylindrical design. Let me know if any one has any links or...

Just finished making a belgian tripel figured to be 5.5 gallons after boil. I hit that point and started to cool. After I hit pitching temp, I decided for the first time to siphon out the wort from the kettle (as opposed to just pouring it all in like I normally do). There was a lot of cold...

great info, so I have decided to add the 3lbs of candi sugar to the fermentation. Now I am just hung up on how i should go about this. Would it be to much of a shock to just add all 3lbs at day 5 during fermentation or should i introduce 1 pound a day for three consecutive days ( only have 3...

Quick post, I am making a belgian trip and was wondering when the best time is to introduce candi sugar. Ive always assumed it was during the boil but recently I have heard that you lose attenuation with that method. Also, i have heard of people using it towards the end of fermentation. Im using...

this is all great information thank you guys so much. One more question about fermentation.... What is the length of time for primary fermentation? Secondary? Is it worth it to take the beer of the trub from primary and use a secondary?

any problems with bottle carbing this big of a beer?

thanks beergolf for the suggestions about IBU's I knew it was approaching to high for style (as is OG). Also, you believe it would help my attenuation to add the candi syrup towards the end of fermentation? If its a syrup would it be necessary to even add more water or could I just dump it in...

Hey everybody. This is going to be my first attempt with the style and was wondering if anybody had any input. The following is what I came up with..... 14lbs Weyermann bohemial pilsner 1lb weyermann's light munich 1/2lb rice hulls 3lbs belgian soft candi sugar- blond 2oz Czech Saaz @ 60...

so, With this style of beer, it does not really matter how long you let it ferment it only matters that you have your desired sour taste and then you can bottle? After you get it into bottles it must take a while to carb naturally right?

i was just reading through your earlier posted steps.... what is the initial drain? and if you are fly sparging would you always have fluid draining until you reached your pre boil volume? I guess I am a little confused about steps 2-4... 2) Next, take your initial drain amount, lets say you...

batch sparging is definitely something I will look into more. Are there any benefits or disadvantages to that technique?