Recent content by Adamski

No. Cube That is an HDPE 'cube' as we use for the no-chill method. You can do a normal 60 minute or 90 minute boil without any hops at all, put about 200g of pellets/flowers into the cube and then transfer the boiled wort in on top, squeeze the air out and tighten down the cap. The boiling...

I second the no-chill method. Don't know why more people in the US aren't getting on board. We've got it pretty nutted out here in Aus. Some people are even doing 100% cube-hopped beers with no boiled hops. The hot wort sits above isomerisation temp for a fair while so having the hops in the...

Brett is a yeast and isn't as alcohol sensitive as souring bacteria (Lacto/Pedio). Look at Crooked Stave, Chad knocked out a 10% Baltic Porter with 100% Brett fermentation. No issues with gravity for Brett, it'll chew through it and due to the low finishing gravity you don't have to go as high...

Only trouble you face is that the bacteria's really struggle when the alc% gets that high. They basically struggle to do their work at the strength's of Oud Bruin's. You wouldn't get much sour Flanders character with a beer that big unless you pre-soured the wort before main Sacc/Brett fermentation.

I use a 30 plate chiller, I set my water in flow reasonably slow and the wort out flow about 2/3 of the water speed so I use 30L of chilling water once there's 20-23L of wort in the fermenter. I think people crank their flow speed WAY up on the chiller. I recall seeing a Brewing TV episode where...

Dunno how warm your ground water is or how fast your flow is through your chiller but I generally chill 23L of wort to sub 20 degrees celsius with only about 30L of water. That's if I use a chiller. You could always embrace the Aussie way and no-chill into an HDPE water storage cube!

Six months in to a Flanders Red. Haven't opened the carboy at all so I'm figuring the oxygen has been pretty limited and prevented much of a pellicle forming, plenty of lacto bubbles though and the liquid looks pretty thick like pedio-ropiness.

You can get 'Tirage' caps which are a larger diameter for use on the tops of champagne bottles. You need a larger bell on your capper to push on the Tirage caps as well. I'm keen to cork and cap my sours, Cantillon style, once they're ready.

Watch episode #44 of Brewing TV. One of the blokes has a remote for his pumps.