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Does your local hbs carry fresh grapes during wine season? I know that outside of Philly keystone Homebrew will be getting in fresh grapes from Chile in a few weeks. They come in 18lb lugs. Once crushed that's gives you about a gallon of juice.

I just got done a round of saison with rye, spelt and buckwheat. The spelt was really nice after a little aging. I think the rye was my favorite though.

You don't need hops for a starter.

I just kegged a Berliner that I pitched the lacto first then waited 2-3 days for the 1056 and it is the best one that I've done. That's the way I would go.

I just put a water softener in my house and then realized it will affect my beer. Anyone know if I should bypass the water softener when I am brewing. I have really hard water. Will it make any difference?

Here are my latest labels....

Can the software handle more than one probe. I.E. one in the mash and one in the HLT for sparge.

It's was Flying Fish Abbey Dubble and Triple Karmeliet.:drunk:

It's a toss up between my Saison or APA. I try to have at least one of them on at all time.

I have a 2006, 2007, 2008 Lambic sitting in my closet waiting for me to blend. A 2008 Flanders red on tap that I just took 3rd place at local contest. A 2008 Belgian Golden Strong that was fermented in a apple brandy barrel dosed with brett aging. Brewed a new Flanders this past saturday and...

If you break the pellicle with a wine thief to taste the beer it will reform.

I have a 2006, 2007, and 2008 that I want to blend into a geuze. Just have figured the logistics out for blending them...percentages, what to do with let overs, moving them from my closet downstairs without the pellice falling in.... :drunk:

I just looked at my 2 year old lambic and in the last month green mold has started to grow. Do you think it is still ok? Should I transfer it to a new carboy and see if the pellicle comes back?

I am building my single tier system and need 2 digital thermometers that I can make my own probes that are long enough. Tell me people are using please. I feel like I should know this but am having a brain fart.