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Always nice to brew with friends interested in craft beer trying to get them hooked on homebrewing.

In!

I recently got some Mandarina Bavaria to use in a saison. Supposedly has a fruity, citrusy, Mandarin Orange flavor which should be interesting.

For context, I do anywhere from 5-15 gallon batches but I tend to split the larger ones and pitch different yeast strains. With that being said, i'd probably be doing starters for predominantly 5 gal batches and wouldn't mind stepping up for larger beers or batch sizes. Also, I don't brew lagers...

I'm looking to get a stir plate and was wondering if folks have a particular brand they'd recommend? Northern Brewer has the Vortex which seems to be on the upper end of the price scale ($99) while other home brew sites (here) / Amazon (here) have various models in the $50-90 range and then...

Very cool, thanks! I'm in for sure.

Thanks for the info and reassurances. I brew a pretty good mix of clean and sour/funky beers. After I get through my clean beer brew schedule, I will probably put in a few beers primary'd with bugs. I have enough East Coast Yeast, Eureka Brett experiment strains, and a nice wild sac/brett/bug...

I've got a 10 gallon bourbon barrel and was wondering about the effects of the char on eventual sour bug inoculation. I'm planning on doing a handful of "clean" beers (baltic porter, imperial stout, wee heavy, old ale, quad...) in the barrel until the bourbon starts to dissipate. I was...

Very cool, i'm in!

Thanks for the info! Like you mentioned, hopefully someone has an extra one but at least I know what to look for at hardware stores if need be.

Yep, was going to go to Lowes or HD to get comparable size SS nails but didn't know if there was any particular reason for him using that brand/size.

I just got a 10 gallon whiskey barrel and was wondering if anyone had spare Vinnie Nails they'd be willing to share? If folks don't have any spare, are there good substitutes for what Vinnie suggests using? This is from one of the old threads on the topic and has some good info that folks...

I've recently been given the okay by SWMBO to get a barrel for sours. I've found a 10 gallon whiskey barrel and after emailing with the distillers, it's definitely a fresh one emptied earlier this week. With this being a whiskey barrel opposed to wine, i'm guessing i'd have to do a few clean...

I pitched two vials of Oct '13 ECY20 in a 15 gallon lambic a few months back. As the other post mentioned, the brett and bugs should be fine but there's probably little viable/healthy sac left. As insurance, I pitched a sour dreg mix which included some "clean" saisons as well. Things took off...

Yes, please. I'm in!

Sub'd. Definitely want to know how these turned out.

Sorry if I wasn't clear, it's a 12 gallon batch that I'm splitting with 6 gallons fermented with Wyeast/WLP and 6 gallons fermented with Bug Country. I'm curious about the flavor impact of using larger amounts of dark crystal/malts with something like Bug Country that takes the fg down into...

I'm planning on doing a Belgian Dark Strong soon and splitting the batch with a portion "clean" and the other using ECY20 Bug Country. I've posted the recipe for a 12 gallon batch below and would appreciate any suggestions you could give. I've done my fair share of sour/funky blondes...

Sorry, double post... Feel free to delete mods.

Sorry for the old thread revival, but I thought I'd update my post. I brewed a 15gal batch of 1.046 lambic this weekend and pitched two vials of ECY20 Bug Country from 10/2013 along with a jar of various dregs from sours I've been drinking lately. Fermentation took off within 2-3 days and has...