Recent content by aldousbee

Can you use this to replace or partially replace malts in starters? We have lots of rice here and malt is very expensive.

just an update.. BIPA smells really good. Citrus/Pomelo flavor. Tastes really good. No off flavors. Lucky :)

I'll probably make at least 3 liters of canned wort at hand. We do not have access to DME or Malt extract. So my best source of starter wort is my second runnings. I am thinking of using amylase and unmalted barley or mixing malted and unmalted barley to have more wort for my starters.

Won't the high amount of hops 70 IBus ( almost 4oz) prevent bacterial infection? Do you think it's a residue yeast from my last fermentation or some wild yeast?

seriously?

hahaha I like that! But should I let it finish fermenting before I taste it or can I judge it in under 4 days? It's really heartbreaking to throw a batch away, specially if the nearest Homebrew supply store is in another country (a 3 hour flight) .

I brewed a Belgian IPA 2 days ago and as my practice I reduce the temp of the fermenter to a few degrees below the ferm temp ( this time 14C about 57F) while waiting for my yeast starter. We have very limited supply of malts and hops here so I use the 2nd runnings for my starter ( that's why I...

Usually I end brewing at 11PM. I usually leave the grains inside the MLT until the next day when I dispose it since I'm too tired. I would like to do the dog biscuits but would the grains still be OK the next day or should I scoop some and place it in the freezer until I need to bake them?

I have one and I can't seem to find any information about this yeast

Will be bottling later- if there are no bottle bombs then I'm really lucky.

I used the 3724 to make my first Saison, I was expecting the yeast to stall - OG was 1.060 and in 2 weeks time I reached a SG of 1.010! From all the things I've heard about this yeast I can't believe that this can be true. I started at 20C (68F) increased the temp 2 degrees everyday up to 30C...

simple yet beautiful. Where did you get the artwork, looks like watercolor.

For my strawberry infused Berliner Weisse Benguet is a province here in the Philippines that grows strawberries.

Got a couple of questions... I'm planning a Berliner Weisse soon too: 1) Since you did a "wort souring" how did it sour increase when the bugs should be dead by the 15 minute boil? 2) If you say 15 minute boil do you time the boil when you start the flame or when the first bubble appear?

i would like to malt my wheat, but its difficult to malt here. temp is usually 28-32c.