Last Activity:08-22-2016 12:58 PM
5 Likes on 5 Posts
Posted in thread: Coffee Imperial Stout Advice on 08-21-2016 at 05:17 PM
I brewed an Imperial Stout and dry beaned it with 2oz of lightly crushed espresso for 24 hours
just before kegging. The beer is carbed now, but I didn't get enough espresso flavor out of it.
The beer ...
Posted in thread: How hard is it to keep a sour mash temp? on 06-08-2016 at 09:08 PM
Live in Texas and leave the mash tun in the garage during the summer months :) . I did this
last month and only lost 5 degrees in 24 hours.
Posted in thread: 100% Brett fermentation in a kettle soured beer on 05-28-2016 at 08:56 PM
Tart and fruity, didn't get any funk. This is carbonating now so I'll be tapping the keg soon.
Posted in thread: Russian Imperial Stout (2011 HBT Competition Category Winner) on 05-12-2016 at 06:47 PM
Has anyone added espresso or coffee to this recipe? I brewed it last year and thought it was
too mild for an RIS (maybe because I used 350L instead of 500L roasted barley) so was thinking
of adding so...
Posted in thread: 100% Brett fermentation in a kettle soured beer on 05-06-2016 at 11:30 AM
Do you think the low pH from kettle souring caused brett to be slow? I recently pitched
multiple dregs containing brett into a kettle soured batch and pH was around 3.2 by the time I
was able to stop ...
Posted in thread: 100% Brett fermentation in a kettle soured beer on 05-06-2016 at 02:04 AM
It's currently sitting on 7lb of apricots and I'm about 2 weeks from kegging it. Pre fruit it
was it was good, but can't wait to see what the apricots do.
Posted in thread: Bottling a Brett beer on 04-20-2016 at 05:56 PM
Glad it turned around for you. I've attempted 2 Saison Brett beers and both have failed.
Posted in thread: Repitching Yeast on 04-09-2016 at 02:05 PM
No specialty malts. I pitched an active starter of US05 late last night so we'll see. Not sure
why you're saying Chico doesn't work well in high abv, I've used it in 10% beer without issues.
Posted in thread: Repitching Yeast on 04-08-2016 at 02:17 PM
I brewed an IPA (mashed at 154F) 2 weeks ago with an OG of 1.063 and pitched 1 package of
London Ale III (no starter). To say fermentation was less than vigorous is an understatement.
After 1 week it ...
Posted in thread: 100% Brett fermentation in a kettle soured beer on 04-01-2016 at 05:54 PM
I ended up moving it to a closet where it's 76F and on day 4 I started to see activity. It's
chugging along calmly now. I also emailed Omega Yeast Labs and it seems their package label is