Recent content by CoreyG

K hopefully this multiple part question doesn't get toooooo big. I'm looking to improve my cooling setup as I'm running 12-14 gallon batches on a tiny copper immersion cooler and when the ground temperature gets hot its just unefficient. The plan is to get a pump and plate chiller. My initial...

I just started working with some Brett in my other batches but I kept separate equipment for everything. I guess I'll have to throw out all my plastics because I had 2 carboys of this and both exhibit the same symptoms.. looks like one of the piece of equipment got contaminated

Unfortunately it was 99% laziness then an extended vacation. No real excuse!

Hey Gang, Got a belgian Wit that I left for 4 months in primary - and it fermented down to 1.000 (far beyond my estimations of 1.012). It was essentially a 50 % pilsner/ 50% flaked wheat recipe with an OG of 1.051, mashed at at 122 for 20, 150 for 60. So with all that, I can't see how it got...

Hey bear foot, This a little delayed... I was just curious how you injected oxygen and how much time/technique you used? Also, how'd the acetic levels turn out in batch B. I had a batch that I exposed to a bit of o2 so I'm curious how your levels of acetic acid turned out because mine is a bit...

Awesome. Thank you man. Time to start sour beer #2!

Hey Man, Thank you for the detailed answer. I really do appreciate it! A couple follow up questions if you dont mind. I've been doing some reading and it looks like its probably the O2 i exposed it to in march that did the damage, not necesarily the time since I bottled it. I definetly had...

Hey Gang, I was hoping for a little input. I made a Brett Saison. Essentially made a saison, primaried it down to like 1.004 then added Brett Lambicus from Wyeast which took it down to 0.998. This was brewed in Nov and Brett added in December. In march, I tried it and it had a little bit of...

Hey Gang, thanks for the info. I really appreciate it. I think I'm gonna try to mess around a little bit and bottle half the bretted saison, add like cherries to the rest and possibly top it off with the younger saison. I risk loosing it ya... but I feel like I want to roll the dice and test...

Hey Gang, So I will be honest and admit, I got lazy and did 0 research before trying to "sour" my Saison and, now in hindsight, did mostly everything wrong to get a pretty useless sour. My main question - should I cut my looses and bottle it as a slightly bretty saison or try to mess around...

Haha ya that sounds like a much better idea Doug! And yes, it was a typo... I need to do a better job rereading things better I post them!!

Awesome Gang. thanks for the input. lots of things to think about. Yooper: Sorry, i was a little bit rambly and that wasn't so clear! MagicMatt: How did you measure the pressure you quoted for curiosity's sake, or are they more estimates? I was contemplating (mostly for fun and...

Hey Gang, I've got a chest freezer I have two kegs carbed to 2.25 volumes/45 degs/12psi but I need to cold crash a fermenter before kegging it. Has anyone ever experimented with removing the CO2 tank, letting it warm (the CO2 will likely push out of the beer, increasing the pressure in...

haha yaaaaaa, the kegs i've given up on for the night... i already have two in my dispencing fridge so Ill be okay there. For the cask, I have it now in the sink and im warming it with a little warm water every hour... theoretically as it was a sealed vessel at a "relatively constant pressure -...

Im such an idiot, with all my playing around with the kegs, last night... the temperature controller for the freezer feel out and i forgot to put it back it... it went ful blast last night... both kegs are slush on the top and I have a cask that was for tonight for my girlfriends bday party...