Recent content by BrotherBock

Did you ever do this? How did it turn out?

How did the pekko hop character turn out? I'm planning on doing a pekko brew soon.

Lock stock and two smoking barrels

Be sure to report back after you try it. I'm coincidentally looking to do something similar, but with more oak smoked wheat and less barley. Like a smoked hefe grain bill but with saison/brett blend.

I'm at a bit of a loss as to what to brew with it too. Seems like an oaked berliner weisse at it's base. Anybody thinking about adding fruit? Brett?

I don't treat my water for my starsan and have never had this issue. I've definitely had that band-aid flavor before. But once I started treating my brewing water the problem went away. And any astringency I've had went away with ph adjustments. So, sorry. I have no other insights. Unless...

You're ruling out chloramines because the brew club had good results. But are they treating their water and you aren't? Maybe a cause? My understanding is Medicinal flavor is almost always chlorophenols. Which I believe is a product of mashing. As that's when the chloramines react with the...

Fir trees are legit also. Aside from the identification method cited here, you can also pluck a needle if it is boxy or triangular it is spruce. The needles should be able to be rolled in between your fingers. Cypress, I believe, is similar to spruce in that it doesn't grow in clusters. But the...

Building mine out of torn apart pallets and spare nails/screws in my garage. Free.

Going to try to resurrect this thread. Just made a rye saison and spruce tips will be ready to pick soon. Maybe going to make a spruce tea and add to secondary. Any more to report on how the spruce turned out? Would you change amounts or times?

It's probably fine. Could've introduced bacteria. Assuming this is a kit and the sugar came prepackaged, it might already be sterile enough. Just wait it out. If you notice any off-flavors/sourness then you might have infected it.

So I'm going to maybe answer my own question here (for those that are interested). I did a ferulic acid rest on a 10 gal hefe that was 10.5 lbs 2 row, 10.5 lbs white wheat and 2lbs flaked wheat. I over shot the acid rest a little and ended up around 115. Did this for about 20 minutes. Then...

Oooo. Sour beer. How innovative. :rolleyes:

Only one pound? Why would you dump it? Just continue as planned. Dry hop and enjoy.

Sorry, bad joke. I'm just an a**hole looking for a cheap laugh.