Search results

I had the pleasure of visiting Jester King over the weekend and rounded up a couple cases of bottles to take home. These bottles are great because they can handle high carbonation levels and can be capped (29mm), corked, or both. They are also used by the bruery, and several others I'm sure...

Has anyone ever used commercial beer as a starter medium? I've got a bottle of Russian River Consecration that I'd like to build up. Making a tiny quantity of starter wort isn't exactly difficult, but still takes some time and I'm lazy. For the first step, could you not just mix the dregs of...

I'm flying to Denver tomorrow for some hiking and GABF! It'll be my first time to attend. Any suggestions to maximize the experience? I live in Houston, an under-served market, so I probably can't get the majority of breweries at home - I'm stoked. That said, I'm really looking for suggestions...

I've got a Flanders red aging and it's about time to add some oak. I've got an ounce of cubes that I've had sitting in Merlot for a long while now (I did a good job of forgetting all about this beer). The problem I've got is that yesterday I opened up the jar with the oak/wine to swap out the...

I posted this in the Fermentation and Yeast section, but I wanted to post here as well.. I'm planning to brew a Westvleteren 12 clone (OG = 1.090) with 5 gallons getting the WLP530/Wyeast 3787 and the other 5 getting soured. I'm planning to use Wyeast Roeselare for the sour, and I read that...

I'm planning to brew a Westvleteren 12 clone (OG = 1.090) with 5 gallons getting the WLP530/Wyeast 3787 and the other 5 getting soured. I'm planning to use Wyeast Roeselare for the sour, and I read that if you want it to be sour in a reasonable amount of time (12-18mos?) you should pitch...

I just picked up a bottle of this. I want to learn more about the Brett flavor profile and being in Houston I haven't found many options. Anyway.. I've got a few questions... I plan to cellar this for a while to let the Brett come out more. Any suggestions for how long to wait? Should I cellar...

Full disclosure: I've got efficiency issues. For some reason, my AG batches have been achieving ~50% efficiency. I believe this is caused by inefficient temperature distribution throughout the grain. At this point I do not have a true false bottom, so I have been taking a page out of the BIAB...