Last Activity:02-28-2014 10:18 AM
Posted in thread: Alferman Imperial Berliner Weisse on 08-27-2012 at 05:58 PM
My beer that smelled and tasted like sauerkraut juice after 6 weeks in the fermenter, no longer
does after 3 months. It has become very tart and sour, very nice. I added a couple tablespoons
of sour c...
Posted in thread: Alferman Imperial Berliner Weisse on 06-12-2012 at 01:22 PM
Sounds like you got something other than lacto in there.... The lacto starter does smell bad
and in many cases. Time usually cleans these up, but it should never taste like
sauerkraut....My lacto star...
Posted in thread: Alferman Imperial Berliner Weisse on 06-11-2012 at 02:45 PM
So I pretty much followed the recipe exactly. Brewed it on May 18. Took a hydro sample this
weekend and it was at 1.012. Flavor was like sauerkraut juice, with a tiny pickle juice
background. Anyone e...
Posted in thread: Dregs on 02-07-2012 at 03:58 PM
Add them all, mix it up and enjoy the beer.This is essentially what I did. The wait is on...
Thanks for all the advice.
Posted in thread: Dregs on 02-04-2012 at 02:21 PM
If the 3711 hadn't finished (and it seems it didn't), then you just racked off all the higher
attenuating cells (still in suspension) and left all the low attenuating cells in the cake.In
essence by r...
Posted in thread: Dregs on 02-04-2012 at 02:21 AM
Go for it, but with 3711 as your primary, you may not get that much character. That is a very
high attenuating strain, so it will not leave much food for the other yeast and bugs, but it
Posted in thread: Dregs on 02-04-2012 at 12:33 AM
So I brewed a Saison, 1.050, with 3711. When gravity hit 1.020, I transferred to secondary and
added a pack of Brett B. It's been a week. I am about to drink an Orval and a Jolly Pumpkin.
Should I thr...
Posted in thread: Who's my Chicago homebrewers? on 02-01-2012 at 04:51 PM
Northside - Edgewater.
Posted in thread: Mash Temperature on 08-18-2009 at 01:08 AM
Was doing a 10 gallon batch Saison this weekend. Target mash temp was 147. Preheated 48 qt
cooler mashtun with 200 degree water. Drained, put in 25 lbs grains. Added 162 degree water to
Posted in thread: Wyeast 3711 French Saison on 08-16-2009 at 02:17 AM
I just brewed up 11 gallons of a Saison using the 3711. Overshot my gravity a bit. Estimated at
1.065, Measured OG at 1.075. Used oxygenator for a couple minutes and pitched 2 smack packs. I
am a litt...