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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...

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...

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'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.

I'm thinking of starting a lambic solera and came across Speidel fermenters. After searching around the forum and MoreBeer website, it looks like Speidel Plastic Fermenters have generally gotten positive reviews. For MoreBeer site, see...

I was recently able to sample a few great funky beers - jolly pumpkin baudelaire io saison, crooked stave surette saison, and crooked stave st. bretta witbier. I ended up harvesting the various dregs and decided to try and grow them up. I made around a gallon of 1.020 starter wort , added the...

I've got two sour saisons i've been souring and aging for a little over a year. I'm ready to bottle them this weekend along with a Brett Trois IPA. I'm planning on going for 2.5 vol of carbonation and adding a little US05 to help things. I've read that some people like to add a little priming...