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So I am aging an Imperial Stout on oak in a corny keg. I purged it very well (about 2 minutes open with the relief valve open) with CO2 a month ago. A friend of mine seems to think that the CO2 needs to be added each month or so to keep the blanket intact? His experience is that when he pulls...

I used spring water for every batch I make. I have never had an issue. In fact, I use spring water to avoid flavor issues.

Yeroc, Thanks, it was the straight batch. Both that batch and the cherry juice batch were nearly identical. The juice imparted a little color (maybe 2-3 SRM) and maybe some flavor? The lambicus in the Bugfarm was cherry dominant for both batches.

UPDATE: My entry in the California State fair scored a 37/50 and made the Mini-BOS. Can't wait to see the notes to see what the judges thought. Just got some fresh Bugfarm. Going to have to brew this up again.

So the keys to this beer after tasting side-by-side with AB: Recipe 845 is damn close....seriously...95+% there: A few things for future batches.... 1) All Chinook, no dry hop. Was at 100 ibus...seems about right...give or take. 2) The key is gypsum...a lot. I used 1tsp for the first go-round...

Entering my last bottles of 2014 batch in the California State Fair. We will see how they do :)

How stale? I would guess.... 1/2 to 3/4 oz at 60 min depending on the IBU's. Anything that can get you at 10 ibus or under.

So bottled this....and I have to say after 1 week... Its tasty. My wife said "tastes like a brown IPA." I can pick a roasty, almost coffee note from it. Cidery note from the yeast is very muted. This is drinking rather well so young. I'd say its fairly close to AB. Color looks spot on. I oaked...

Which is why I said, if you can't keep temps in check, go with another yeast. I'd rather have neutral yeast character than unwanted esters.

Ambient air was 70F. I know the internal temp can be 8-10 degrees higher than ambient. It felt slightly warm to the touch during fermentation. Have never had any issues with Nottingham or Safale 05...ever. But never again with S-04. Just read up on the S-04 tang. It would make a great cider.

So just to update.... The beer finished around 1.013 so its about 8.5 %. A bit bigger than AB. Color is very close as is the bitterness. Very fruity flavor. My one issue was using Safale 04. If I brew this again I will pick any yeast except S-04. Ferm temp got a little warm and the yeast threw...

Just brewed the 845 recipe....as a mini mash, partial boil.... Mashed at 149/150 for just under 1 hour. Topped up with 2 gallons of water. Still my OG was high. Brought it down to 1.077. Rehydrated 2 packets of S-04. Beer took off like a rocket. Looks and smells amazing! I am going to be...

Down to my last bottle. So this spent 2 months in primary, another year in secondary. Wish I would have oaked it but oh well. Split the batch. Bottled half straight, the other half primed with black cherry juice making a faux kriek. Both were great. Tasted next to The Rare Barrel's "Err on the...

I was at rr last week. I think all of their water for brewing and drinking at the brew pub is reverse osmosis.

That is my dilemma because its a quad. What about beer #2 Anyone else?

Hey All, Considering entering some of my wild/sours in an AHA/BJCP competition. One beer that I made in particular, I am a little mixed on how I should enter it. Here is the description: Originally a stuck Belgian Quad fermented with Wy1388. Racked to secondary with ECY34 Dirty Dozen. So its...

So I took half of my batch brewed a year ago with ECY01 Bugfarm and bottled it straight a few weeks back. Took the other half and primed with 100% Black Cherry Juice to make a "faux" Kriek. Man-o-man both are fantastic! The Kriek tastes like a more vibrant Rodenbach! Seriously, some of the best...

Ok..... All told....here is an update on this project. 5th Place: 644 Brett Trois: If this was brett, it would have fooled me. Its beer, and tastes like...well a base beer with little to no yeast character at all. Let me put it this way--if I would have used Safale 04/05 I may have produced a...

I think you made a good choice with the lambicus.

I think I actually did a 30 minute boil for the reason of utilization. I am going to be bottling mine very soon. Its at 13 months right now. Will keep everyone posted.