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    Save the beer!

    We just pushed some finished barleywine (~10% ABV) into a fresh wet bourbon barrel for aging. It seems that the hi grav yeast came back to life and pushed the silicone bung out of the barrel. There...
  2. Thanks all for the feedback! Brewing a sour...

    Thanks all for the feedback!

    Brewing a sour today, we'll see how it goes.
  3. Propagating Lactobacillus Brevis for kettle souring

    We are looking to do ~15-20 BBL batches of a sour, so I'm researching kettle souring.

    I plan to do it based on this post:...
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