Last Activity:07-29-2014 8:59 PM
Likes Given: 11
17 Likes on 5 Posts
Posted in thread: Tart of Darkness on 06-30-2014 at 11:17 AM
On 11/10/13, I brewed my ToD according to the kit recipe. Mashed in at 158 for 60 min,
finishing at 154. I ended up hitting an OG of 1.07. I fermented the resulting 5 gal. with
Roeselare, plus dregs f...
Posted in thread: Rebrewing Tart of Darkness: Repitch Roeselare? on 06-22-2014 at 10:28 AM
Thanks for your ideas, everybody. I will probably go with a fairly neutral yeast so that I can
get a better sense of what's going on with everything else.
Posted in thread: Rebrewing Tart of Darkness: Repitch Roeselare? on 06-20-2014 at 10:03 PM
I'm getting ready to bottle five gallons of a Tart of Darkness clone that is nicely soured and
ready to go. I'm planning to brew another stout at the same time and transfer it in on top of
the old yea...
Posted in thread: Tun Tavern 1775 on 06-18-2014 at 11:51 AM
That's a really nice idea. I'm sure those young Marines will be more than appreciative.Here's a
commonly cited recipe from the Ben Franklin era. My guess is that Ben would have been happy to
stop by T...
Posted in thread: Crazy aging idea - aging bottles at the bottom of a lake over the winter? on 06-12-2014 at 01:16 PM
Sounds like a great idea, but I think that the suggestions about doing a lager are the way to
go. Get full value out of having that brew down in the chilly depths.
Posted in thread: American Sour Beer – Book! on 06-11-2014 at 12:29 PM
I just got an Amazon update too. Should be delivered by June 18. Too bad I won't be there until
the 24th. Very excited!
Posted in thread: Supplementing Roeselare Blend on 06-10-2014 at 12:40 AM
I've brewed a sour stout (basically a clone of the Bruery's Tart of Darkness) with Roeselare
and had good results. I don't think that you need to add separate commercial pitches of any
Posted in thread: Consecration kit from MoreBeer on 06-06-2014 at 11:18 AM
So did you only use the Brett/Roeselare? Pitched them both at the beginning of primary?No, I
used separate cultures. I don't have my notebook handy but, as I recall, I used a Wyeast Abbey
and Brett, a...
Posted in thread: Consecration kit from MoreBeer on 06-06-2014 at 08:58 AM
Interesting, I assume you mean the corn sugar, not the candi syrup... More Beer responded to an
email askign the same question and said in the boil with the extract. When you say after
Posted in thread: Consecration kit from MoreBeer on 06-05-2014 at 03:41 AM
I added mine after initial fermentation. If you do that, be prepared for fermentation to kick