Recent content by CorporateHippie

Air born pathogens my friend. unless you purged the space with Co2...anything in the air is now in your cider. Doesn't mean this is a dumper...may turn out great with a slight tartness

Just took a gravity reading/sample. The wort started at 1.062 and is already at 1.006!!! That's like 90% attenuated!! The taste is real clean but it has a TON of isoamyle acetate (bananas). Blindfolded, I would have sworn I was tasting a Hefe. The beer was cloudy enough for me to feel fine...

I should have updated sooner, but on day seven of being in the carboy, it TOOOOK off! Big krausen and a furious rumble..... looks like all should be fine. I have not opened it yet even though the krausen has since fallen. No foul smell of any kind coming from the airlock. I will report back when...

thanks for the words Agate .... my pH was only at 5.2 and IBU's were around 5. Like I said, I am brewing tomorrow and will try to collect wild yeast with a small portion of that wort otherwise it will be time to pitch a big boy culture

true...I am brewing again this weekend and I think I will place an open jar of that wort outside for another shot at collecting microbes. If it starts to show sings of colonies then I will pitch that into my "lambic" and wait to see what happens before adding a commercial strain.

but you had to pitch a commercial blend... This is what I was hoping to avoid. If it comes to that I will do it but I guess I was looking to see if anyone with experience would chime in with some sort of a "it takes two weeks to see activity"

I brewed a lambic over the weekend (Friday) and placed it into a makeshift coolship on my back porch (not a covered porch) to cool. It was outside for about 15 hours before I racked it into a carboy on Saturday morning. The weather was about 40-50 degrees. Late sunday night I noticed about 2...

Same thing happened to me with Brett B. starter I took it off the plate and put it on a back warming pad I have (heating pad) Warmed it up and it was going good Within 12 hours

I don't know what "TOO" hot would but I have had success at 105. So 99 would should be fine

Pale Wheat Ale. Look up Lagunitas Lil Sumpin Sumpin....won't be that good but that style would be my guess

Here is a panorama of my small area. At least I have one to call my own. :)

That doesn't sound possible. I think what you are actually seeing is the krausen stuck to the sides of the carboy making it LOOK like it is full of "foam" when in fact the krausen has dropped back into the beer and you should be fine

I would second the 5 day dry hop. I like to dry-hop personally for only 3 days and I often do it in three stages of 3 days, 2 days, and 1 day, before kegging. I have had grassy flavors from 7 days. so I am apprehensive. I once forgot about a dryhopped beer. (I have wayyy tooo many carboys going...

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I guess anything can be done but I think your setup is too small for a parti0gyle. If you are simply trying to collect more wort out of one mash then I would just shoot for a session beer of some sort and collect 10-12 gallons. Otherwise your flavors could be too far off with not a huge...