Last Activity:09-20-2016 10:28 PM
170 Likes on 87 Posts
Posted in thread: Visual Guide to a Turbid Mash & Brew a Lambic v3 on 01-15-2015 at 03:12 PM
It's not as bad as you think. Promise. Just read the directions for whatever you're going to
do, then imagine all the steps in your head. And have your HLT full.
Posted in thread: Need to wax a 30 gallon barrel? on 11-12-2014 at 06:27 PM
I'm about to get 3 - 1gallon barrels, a 3 gallon and a 10 gallon to supplement the 50's. How
much wax did you end up going through.
Posted in thread: Faux Turbid Mash on 11-12-2014 at 06:25 PM
Its under this title, A Scaled-Down Mash Schedule from Cantillon Brewery, big box about 1/2 way
Posted in thread: Young Flanders Red - Watery/Bland? on 11-10-2014 at 02:40 PM
Recipe is definitely low in complexity. When I brew a flanders, only 60% of the malt comes from
pils, the rest is all crystals, wheat, etc.
Posted in thread: New sour beer experimenter on 11-10-2014 at 02:38 PM
Those 1-2 gallon pulls are going to take a while as well. I'd sour the whole batch with
whatever you plan on using, then rack to fruit as that tends to take less time.
Posted in thread: Astringency in sours? on 11-10-2014 at 02:36 PM
Sure! Not all sours are extreme :) I've noticed it in several brews, although never in super
Posted in thread: Faux Turbid Mash on 11-10-2014 at 02:36 PM
Long answer is here: answer is about a gallon per 5g batch.
Posted in thread: Flanders Red recipe/yeast blend recommendations on 11-10-2014 at 02:34 PM
For what its worth, I've been pitching a single smack pack of yeast into a 50Gallon barrel and
have been having great results. I've also washed and reused yeast from the bottom of a
fermenter or "rack...
Posted in thread: wlp 655 any good solo? on 11-10-2014 at 02:27 PM
I thought it was good. It even was the funkiest of the batch in my experiment where I tried bug
blends with hops.
Posted in thread: bug country 2014 on 11-10-2014 at 02:26 PM
I got some ECY 20 in a trade and just ramped it up before pitching it into a 50G barrel where I
used a modified turbid mash. ECY20 came out much more sour (but not too sour by any means, just