ChugachBrewing

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Join Date:

03-21-2008

Last Activity:

11-25-2014 12:50 PM

166 Likes on 84 Posts 

    ABOUT ME

  • Brewing
  • Belg Sour
    Belg Amber
    Hefe
  • Oktoberfest
  • Oak Bourbon Barrel Porter
  • Male
  • Married
  • Portland
  • Maine

LATEST ACTIVITY

  • 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
    down.

  • 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
    high amounts.

  • 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
    more) th...

  • Posted in thread: Using extract in aged sours - does all-grain make a difference? on 10-14-2014 at 06:27 PM
    Along similar lines, someone gave me a 50lb bucket of sorghum syrup. Morbidly, I'm thinking of
    making a 50G batch of it and tossing it in a barrel (barrel is recently empty and this is
    cheaper than ho...

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Check out my new blog brouwerijchuchach for information on fermenting beer, baking bread, pizza, and other experiments.
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