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After doing a little research, I opened the bottles re-pitched a .5ml dose of re-hydrated simple champagne yeast and re-corked & caged them. I'm not so worried about bottle bombs with the Belgian bottles but I kept the dose small just in case. We will see in a month or so if this was a good idea...

Hello Friends, I just cracked a bottle of 7 month old small batch spiced braggot... https://www.homebrewtalk.com/f30/buddys-spiced-braggot-349716/ The Braggot tasted fantastic but I was a little disappointed that it did not carbonate. I have two 750ml Belgian bottles left and I want to...

Cracked a bottle at a club meeting. It defiantly aged well but did not carbonate at all, but I can live with it. It was a hit at the meeting.

Thanks for everyones advice on this. here is the recipe that I used on March 1st For 3.5 gallons: Grist- 8 lb US 2 row 12 oz biscuit malt 6 oz Munich malt Hops- 1 oz cascade, .25 oz citra@60 min 1 oz citra@ 10 min and flame out 1 oz citra dry hop Pitched a 1.5l starter I brewed this trying...

This is my label for a Rye Saison that I recently Brewed. Printed it on paper bags and glewed it using milk, worked like a charm!

Rex, I am leaning toward all Chinook: 1.5 oz at 60min, .5 oz at 10min, .5 oz at 1min and dry hop with one ounce for about a week. This works out to be about 56 IBU. Seems legit to me with a final gravity of about 1.010 or so. So whats a good middle ground with this if I want to keep some...

All I have now is the grain bill, still working out the hops. I want to make sure I keep the ballance correct. for a 5.5 gallon batch. Single infusion, full body (based on your advice) 11 lb Pale 2 row 1.25 crystal 80l 12 oz carared 2 lb flaked rye OG 1.070 IBU 60 ish (Thinking...

Shopping bag here. I cut it to roughly 8.5x11 to fit in the printer.

Would malted rye work well in place of the wheat?

I have never used Brett B before. I am dosing a portion of a Rye Saison batch in heavy bottles this weekend but I won't use the whole vial. Would Brett B work well in an IPA?

There was a little flavor from the pumpkin but the spices and alcohol quickly overpowered it.

Hello friends! After this weekend I will have about a half a vial of Brett B on hand and I was thinking of trying a small batch all Brett IPA. I brewed a pretty simple and tasty IPA recipe sometime ago and want to try it with Brett. Do you guys think simply changing from a American ale...

I used thinned Elmer's school glue. Not sure if this was the best way, but it worked.

Nope, I don't have the skills for that. I hunted around on the internet and found this one. The site that I used is on the bottom of the label.

I saw that some folks used paper bags for their labels, so I gave it a try. Turned out great!

I saw somebody else do this so I thought I would give it a try. Simply fermented an AAOM inside a pumpkin. It added a little color but not much pumpkin flavor. I bottled it in ice wine bottles and two twisted neck bottles I found on ebay. My daughter did the label art for me. Turned out great...

The first two were done on an online label maker. The rest were done using PowerPoint. My 10 yo daughter did the leaf rubbing for the mead label.

Hello Friends I am planing a beer for my sister and bro-in-law, both of which are not really craft brew drinkers. She likes wheat beers and He drinks, dare I say it, Coors:mad: So I think a nice blonde ale might be something the both would enjoy. Here is what I came up with, based in JZ's...

Hello Friends, I am brewing a batch of Rye Saison and plan on splitting it and bottling half with White Labs WLP 650 Brett B. My calculations show that I will use about a third of the vial. Is it feasible to simply reseal the vial after removing the needed dose(s) and saving it for a...

I'm having the same issue with my first starter (WL 3711 French Saison). I was expecting a nice big krausen but it never really developed. I would be interested to know if it is normal as well. P.S. I am getting some action in the airlock.