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In Atlanta, check out Monday Night Brewing. They're making some pretty good beers and their tap rooms are pretty cool. If you get over to the Decatur area, go to Brick Store Pub. HUGE beer cellar and a Belgian bar upstairs. Hop City or Total Wine for bottles/cans.

Just a wild culture captured from a local strawberry farm in some starter wort. No clue what's in it. Thanks for the information on cell shapes. I'm just getting into this sort of thing and any knowledge is greatly appreciated. I may make a beer with the culture as it sits while waiting to...

Yeah, trying to isolate one or more cultures and seeing what individual characteristics are. I'm also planning on building up the whole shebang, pitching it, and letting it ride. Was hoping for a culture that would be suitable for a darker wild ferment, but I'll take what I can get for a first...

Yeah, I didn't do a very good job with streaking the dishes, so the colonies all grew together. Something about not following directions... I've since made up new dishes, adhering closer to procedure. Will get some methyl blue this week. Thanks for the suggestion. I'll continue to update here...

Got some slides in and made an attempt at isolating a culture in some Petri dishes. Here's the result so far: its really neat to watch the microbes float along the river at the bottom of the image!

So my $90 microscope arrived today and I couldn't wait to try it out. Pulled a small sample from the harvest I did with a local strawberry. Didn't have any slides, so I improvised with a plastic Petri dish... Any ideas of what I'm looking at here? I see both round and rod shaped organisms and...

Got fresh strawberries at a local farm last week and decided to toss one in some hopped wort. Got a pellicle going after 7 days. Smells tart and funky... Hopefully there's no acetobacter colony in there. On a side note, I've got a microscope coming. If I do a few streaks, maybe I can at least...

This is wonderful!

@Comfort_Zone Thanks! My process was similar to yours, but I'm apparently throwing too much sugar at it at one time. I'm using sucrose and mixing it with water to a planned volume, usually two pounds for a quart of total volume. I'm using the volume measurements in an attempt to better keep...

@ten80 and @Comfort_Zone Based on what you've read in this thread, have either of you approached big beers any differently? Both of you have hit numbers closer to what I was initially aiming for. Would you mind outlining your processes and yeast used? Mind sharing OG and FG numbers? Much...

For anyone interested, this is how the 16% imperial stout fared at NHC 2019: Not as good as I hoped, but I still like it quite a bit. Hard to hit style when you're shooting for such a high ABV, I guess. Maybe next time...

Haven't done another RIS, but managed a 16.6% barleywine late last year. It attenuated better than the RIS, finishing up at 1.023. It's a tad sweet from not using enough bittering hops though. I'd like to do another big beer this year, but will probably wait until fall.

An imperial "Oud Bruin" at 5 months pitched with Sour Batch Kidz. OG: 1.080 FG: ??

Indeed! This is flight two... Apparently the barleywine and eisbock are in full effect!

HB flight. I feel so fancy... From right to left: IPA with Zappa and Cascade hops 6.8% DIPA with BRU1 and Cashmere hops 9.8% Eisbock at 15.7% Barleywine at 16.6%

Free yeast from Imperial? Heck yeah I entered! Thanks for the opportunity!

I've made a few beers like this and have gotten stuck pretty high as well. The last couple I've resorted to pitching a secondary yeast to finish the job. Currently, I have a barleywine with OG 1.146 (step fed) that's down to 1.024 according to the Tilt hydrometer - which is sometimes a couple...

Love that glass...

Blah, blah, wrong glassware, wrong food pairing, blah blah... Nothing better to do when there's a hurricane rolling in on your vacation I suppose. 2017 vintage. So good...

My beer is too small for my glass...