Recent content by BoisePorter

Modified to say funkify rather than sour. Plums are fresh/frozen from my tree. Last year I made a Plum Saison with them and heated them to 160+ or 170+ (don't remember which I chose). This year for the Porter, I may not do that. But it still leaves the question of when is it best to add the...

Hey all. I'm going to brewing up a Porter this weekend. In four weeks I'm going to transfer it to 10 lbs of plums and secondary it for about two weeks. I want to funkify it with Brett B. Should I add the Brett B when transferring it to secondary, or wait and add the Brett B. after the two weeks...

Yeast was Wyeast 3711 French Saison BTW.

Very sure on the 1.003. Yes, I was very surprised as well. I added 10 lbs of fruit to 5 gals. I've had the temp relatively warm the whole time. Fermometer has been reading around 68-70. I just swirled it and turned it up for tonight to see if I get any movement. But there was a TON of trub after...

I brewed a recipe that is similar to Northern Brewer's Petite Saison (All Grain). The mash temp was a big low, so I ended up with absolutely no body. OG was around 1.053 iirc, and the FG was down to a paltry 1.003. Then I racked on to some plums which brought it back up to 1.009. After 2 more...

Evil Twin, Evil Cousin, and Shallow Grave. It was a good tasting. He's very up front about what the grists are and what hops. Even went as far as saying they use X number of sacks of this or that. He said once you start brewing on that kind of scale, a lot of people do measurements in sacks...

A little/lot off topic, but I just met Jamil Z at a Heretic tasting. Very nice guy. Just wished I would have remembered to bring my own beer for him and the other guests to taste. Oh well. Good beers, good guys.

Reading some of the threads today made me think about dip tubes. Has anyone tried using something like: http://www.midwestsupplies.com/weld-b-gone-deluxe-kettle-conversion-stainless-steel-with-no-barb.html with something like...

Love those bottle bombs. Brewed up a nice Porter (think Black Butte Porter in flavor) last 4th of July. Had it in primary for 4 or 5 weeks (don't have my notes on me). Been in bottles since. Tasting great. Than sometime with in the last month (haven't had one for a while, been drinking my...

That's really up to the beer and to you. The majority of people on here would say let it ferment in the primary for 3 - 4 weeks. But you definitely want to take hydrometer readings for several days in a row to make sure your gravity stays consistent.

I'm glad I'm not the only one to have problems with New Belgium's bottles.

@SSD - How'd you like the snow this morning?

Your safest bet would be to go to one of the many home brew shops in your area.

Just-a-Guy - Dimethyl sulfides - Home Brewing Wiki

Bubbles or no bubbles is not a sign of fermentation. You'll want to trust your hydrometer. If you don't have one, get one. You'll find that the majority of the posters on here will leave their wort in the primary for up to 4 weeks and completely skip the secondary. A lot of them will only...