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I am going to be blending a few batches of lambic that are all currently in 5-6 gallon carboys. I should end up bottling 12-15 gallons depending on my final blend. I have never bottle more than 5 gallons at a time. Other than my kettle I don't have anything large enough to hold that volume. What...

This was supposed to be a culture from the dregs of a beatification batch 6. It was a basic low gravity wort from DME with the dregs from a single bottle pitched ~6 weeks ago into a 1 quart mason jar. Initially it looked fine, but it has developed a green mold. Will the mold be taken care of...

I have several carboys of wild beer, but none are quite sour enough. I want to experiment with blending them and adding a more sour beer to increase acidity. I don't want to use straight lactic acid. What is the best way to make an extra sour base beer for blending/balancing? Low gravity low...

I have several sours aging in carboys, but I would like to experiment with blending. For this I would like to make a very sour base beer to increase acidity when needed. All of my sours have been mashed at high temp with lots of dextrins but I have not come up with the bracing puckering...

Just looking for any input for my first English Barleywine. I am using mostly extra grain that was lying around. Boiling 180' as the technique from Hair of the Dog. 13# Pils 6# Vienna 3# Munich 1# Sucrose 2oz Target @120' 1oz EKG @120' Mash at 152 for 60', then sparge. Collect ~6...

I recently did a sour mash for a berliner weisse. I used the full mash volume with 7# of grain and 3 gallons water held at 115 degrees for 48 hours. I covered the mash with a layer of foil and plastic wrap over the top. There was a definite sourness and a lot of 'vomit' smell. Unfortunately...

I just had my first bottle of weyerbacher riserva 2010 and wow is this stuff funky and sour. It also has some acetone to it. My question is: I have a mason jar of old sour dregs building, will it be harmful to add this to the collection if it already has some acetobacter? Anyone know what is...

I have a pseudo lambic that is ready to be bottled. I would like to put it into 750ml champagne bottle and cork with a non champagne cork and use a large belgian cap over the top. I want to end up with a bottle like cantillon or fantome. I've never seen this in a homebrew and didn't see...

I have a sour blonde fermenting, I initially pithed S-05, then JP dregs with 1 cup of chardonnay and oak chips, it has been in the carboy for ~6 months and is down to 1.006. I tasted today and there is plenty of funk but not enough acid to balance and make the chard flavors bright. My...

I want to brew a really big barleywine that I cold age for many years. I am planning on brewing this very soon, before my son is due to be born, inspired by the idea of aging for 21 years. This is going to be a pricey batch to put together and I want it to be good so please give any input. I...

I am currently making a sour golden Belgian that I will be aging in secondary with oak chips soaked in chardonnay. I initially fermented with sacc. and now will rack to secondary (5g glass carboy), sour with JP bottle dregs, and add soaked oak chips. In the past I have added oak to other...

I have a very mild Kriek that has been going for almost 1 year. I started from extract with an OG of 1.054. I fermented in primary with Brett C when visible activity stopped I moved to secondary, (and forgot to take a gravity) I added 3# sweet cherry puree and bottle dregs from 2 bottles of...

This is my first sour. It was a wheat base that I fermented out with Brett C, I pitched the dregs from a couple bottles of cantillon at ~ 3 months and I added 3# of cherry puree at ~4months. Now it has been ~9 months total. It developed a pellicle soon after pitching the cantillon dregs. The...

I have a lambic base that is going to become a Kriek, it has been in primary for ~6 weeks. I haven't taken the gravity, but all signs of fermentation are done. Now I am going to add cherry puree and allow a second fermentation. I have read that a lot of people will leave a lambic in the...

I have a few bottles of various beers from cantillon that I want to save the dregs from, but I'm not going to be brewing a sour soon. What is the best way to save the dregs? Is it necessary to begin a starter or; Could I pour out the beer and recap the bottle with a clean crown? Should I...

I am making my first berliner weisse and have begun a lacto starter with WLP677 Lactobacillus Delbrueckii in 1 quart with a gravity of 1.045. I pitched the bacteria 3 days ago and have been holding it at ~ 75 degrees. I have essentially no activity. Is this normal for a lacto? Is there...

I am working on carbonating my first kegged batch. I am serving from 8 foot cooled lines. Initially I had my fridge at 50 degrees and 20psi I left it for 2 weeks and it poured a good beer, but no bubbles in the beer, just in the head. I wanted this to be a highly carbonated beer so I turned...

I have a keezer with 4 kegs. I typically set my regulator to my desired level of carbonation and wait to force carbonate. Then I burp the keg and reduce the pressure to 5-10psi for serving. Right now I only have 1 regulator. Is there any reason to have more than two? That would give one to...

I am force carbing my first batch. It is a light pale ale that I wanted to be pretty sprtizy. I set my regulator to 20# and let it sit @53 degrees for two weeks. The beer pours a great head and has some foam (if I swirl it there are lots of tiny bubbles), but there are no bubbles in the beer...

After cleaning and sanitizing my kegs is it okay to leave a little star san in the keg and pressurize it for storage? It seems that so long as they are closed they would stay sanitary and ready to use for the future.