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*can't change the post title. FG not ABV. On 3.24.12 we brewed a sour. Our third in the pipeline. It will be two years old in the carboy next weekend so we're looking at it being ready to bottle. Tasted it and it's good. Interesting but nothing off flavor-wise. (rounded the numbers) 23%...

19 month old Brett Flanders: fg: 1.011 est abv: 6.4 Jamil's recipe and I added dregs from Goose Island Sofie and Matilda for the Brett. It finally developed a body to it. Slight oak tastes despite the 1/2 oz. of Pinot soaked cubes I added 10 months ago. Very dry finish. It has an initial...

I can get a working mini-fridge for cheap. I can also get a non working mini for basically the cost of me going to pick it up. The idea being that I could cut a ole in the sides and run some insulated duct between the two. I have plenty of computer fans around to help pull the air through...

Recipe Type: All Grain Yeast: 3763 Roeselare Ale Blend Batch Size (Gallons): 5 Original Gravity: 1.065 target, hit 1.060 Final Gravity: ? IBU: 18 ABV: 6.3%(?) SRM: 50 :D Boiling Time (Minutes): 60min Primary Fermentation (# of Days & Temp): 8 months so far @ various ambient temps...

I'm going to be brewing up a Russian River Temptation clone. Reading the recipe, it suggests pitching half pack of both Pedio and Lacto. That leaves me with Half of each obviously. My second brew is going to be a black sour. Pretty much Jamil's Flanders but darker malt. in this I am going to...

I am doing my first sour this weekend. A variant on a Flanders Red. In the secondary I am going to add 1oz oak cubes and pitch Wyeast 5112. Now I have a 4-pack of both Goose Island's Matilda and Sofie. My girlfriend loves the Matilda but she can't very well finish off (or want to) all of them...