Recent content by Buxton

I would recommend using Pectic Enzyme to help you reduce haze from fruit/pectin.

Yeah I used plastic wrap but I also purged with co2 as a precaution. Co2 is more dense than o2 so it blankets the sour mash anyways but yes I think it's a great idea. Sent from my iPhone using Home Brew

Yeah I used plastic wrap but I also purged with co2 as a precaution. Co2 is more dense than o2 so it blankets the sour mash anyways but yes I think it's a great idea. Sent from my iPhone using Home Brew

Sorry, I don't know enough about Graff Ciders to be able to answer your question.

Cheers!

Sorry I have neglected to answer questions lately, haven't been back on the forum in a while. There really isn't any "correct way" to sour mash, although I have had some unsuccessful attempts in the past. Just using the bacteria on the husks/malt has not been very successful for me, it lead to...

So I have had luck not keeping it in that temperature range myself. I am not suggesting it is fail proof but it worked for me. And yes I suggest you put the entire sour mash in with the mash, that's how you get your sourness. The boil will kill any contamination that the sour mash might pick up.

Yeah no problem. You can order calcium carbonate online from any homebrew shop or site, it is chalk essentially. It helps bring the pH of your water chemistry up, without adding the sodium that other things like baking soda will add. Calcium carbonate (or chalk) isn't very soluble so it should...

Don't use RO or Distilled water for the sour mash. It will already drop the pH a lot with the production of the lactic acid from the lactobacillus, I'd use tap water and add a campden tablet to take care of your chloramine problem the night before you mash. If your pH drops too low for yeast...

No I use 3 lbs separately. So it's closer to a 50-50 pilsner to wheat recipe. Traditional lambics are 70-30 pils to wheat but this is a hybrid wheat and sour beer. I encourage anyone who tried this to do a little research on sour mashing before they do it. I explained the very basics of it. BYO...

Yeah, it doesn't even have to be a fruit beer. A local brewery where I live used this technique for a sour brown. I just wanted to make a kriek style beer without the time of fermentation. Sent from my iPhone using Home Brew

I wanted to make a beer that was sour and cherry flavored without having to do all of the work of a turbid mash, or wait the year+ that Kriek Lambics take to age for tartness, so I decided to make a Cherry Wheat beer, using a sour mash method. It's not as difficult as it sounds but gives the...

I think it sounds like the judges were grasping for some sort of feedback that they could give you. I also think that it sounds like they weren't as familiar with Black IPA/Cascadian Dark Ale's as they probably should have been. If you loved the beer, then that is all that should matter...

Haha I'm in the same boat there my friend.

I'd be happy to host a brewing lesson at my house. I live in Salt Lake near Liberty Park. I can host up to 8 or so guys. I'm not much into the poker scene however. But a porter day sounds fun I have about a gallon left of a brown porter I brewed about 6 weeks ago.