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Carbed with 3 grams of cbc bottle conditioning yeast. It had carbed in 10 days.

My Flanders is finally bottled after a year. It finished at 1.007 and was carbed to 3.5 vols in corked and caged 750's. The acidity is on the low side but there is that nice pie cherry character from the Brett. I used the Rodenbach step mash from Wild Brews. A touch of astringency came out from...

I follow that logic, and I didn't mean to be preachy. I'm just glad a guy in our club put together a group buy on the JG fittings a bit ago or I would be using a vinyl line with a nipple instead of a nicer product. Putting together a keezer is hard enough. This just eliminated a potential...

That's an excellent suggestion, perhaps I should. If you want to take the hard way and be stubborn about it then no one is stopping you. I'd much rather use the proper tool for the job and save time and frustration. Fittings for 4 taps cost about $20, small change considering the cost of kegging...

The reason it doesn't fit nicely is that this line type should not be used with a barbed fitting. The proper way is to use John Guest fittings. They are made for this line type. It's like a compression fitting and takes literally seconds to install...

The reason it doesn't fit nicely is that this line type should not be used with a barbed fitting. The proper way is to use John Guest fittings. They are made for this line type. It's like a compression fitting and takes literally seconds to install...

I'm in!

I have done both. My Tank 7 on Beersmith here. Excellent results. http://beersmithrecipes.com/viewrecipe/197644/belgo-american-eclipse-tank-7

My pellice dropped a few weeks ago. I'm busy for the rest of the weekends this month but I plan to bottle a lot of sour in September. The nose is spot on. I have decided against racking the Flanders Red to get aceto character. It may be considered to have a flaw with no acetic acid but I'm not...

I have a Tank 7 clone that I added Brett to last summer. It was 1.005 when I bottled with a tube of Brett L and carbed to 3.5 volumes. The brett developed in the bottle and was very noticable at about 3 months. http://beersmithrecipes.com/viewrecipe/28125/saison-brett-tank-7

It's been 8 months or so and I'm getting anxious. Both the Red and the Bruin have thick and nasty-looking pellicles still going strong. I had planned to bottle in July but with the warmer temps in my basement it looks like the bugs arent yet done. They both smell like they should (lots of...

I saw a 12. It was a barleywine submitted in a Surly Furious clone competition. It was a good barleywine, just in the wrong comp.

Here's my original Kamado I got from a friend for free because he had to make room for a new one.

I'm in!

Last year I tried to order one from Brewmasters Warehouse and they were out of stock for a long time (4+ weeks). BW was very nice about it but I gave up and ordered a Barley Crusher. Barley Crusher works just fine.

A stout! Tart of Darkness anyone? I'll probably rebrew a Flanders red and pitch on the cake of my current Flanders once it starts to taste done.

I did a fresh pressed cider about 4 months ago and fermented with Cote Des Blancs. No sugar additions and OG of 1.055 FG 1.000. I used 1 campden tablet 24 hrs prior to pitching. The fermentation went pretty smoothly and the cider cleared about 3 weeks ago. I racked to a keg for serving but...

Amanda K, I like that recipe. Looks deceptively simple, but should be awesome. Do you use an infusion mash? If so what temp etc? Here's my Oud Bruin recipe. http://beersmithrecipes.com/viewrecipe/49529/oud-bruin-de-provision and the Flanders Red...

My two beers are fermenting away now. I brewed a Flanders Red and an Oud Bruin. There was about a 3 day lag on the yeast before I saw any real action. No starter of course, there's no reason to mess with the blend after all. The Oud Bruin (1.068 OG) did have a day or so of blow-off so the Sacc...

11lb pork butt on Hickory right now. BBQ'n in the dark. 75degrees at 7pm. Makes me think it's 11pm in August once again.