Recent content by crawfman

Looking for Aaron Burr, Albemarle, Virtue, Foggy Ridge, Farnum Hill Kingston Black specifically, or any similar. I've got beers to trade...mostly cellared stouts and sours. I also have plentiful access to St. Louis beers such as Perennial, 4Hands, Schlafly, etc.

I always begin brewing at 6 am or earlier and finish before anyone is even awake so it's not that process that bothers her. Still trying to figure it out.

Seems to think I love beer more than her. I'll ride it out and see what happens.

So my wife decided to add a few flower pedals to 2 beers I have fermenting for Heritage Fest in St. Louis in June (not for experimenting reasons but instead, cause she was pissed at me). Ones been sitting for 1 wk and has since finished fermenting and the other is at 2 wks. I sanitized a...

Anyone know if they use the Conan strain in these as well?

Currently have a saison going with porcinis and figs. First round addition is one package dried porcinis and 1/2# dried figs I carmelized and puréed. Will do a second round addition with 1# figs and one more pack shrooms. Sent from my iPhone using Home Brew

Last October I started a cider experiment. I gathered 5 gallons unpasteurized fresh juice from an orchard. I let this ferment naturally for a week in a 5 gal carboy and then added campden to kill off the wild stuff. I then waited a few days and added some Belgian yeast and some bottle dregs...

I recently bottled a 100% Brett Lambicus WLP that I brewed in January. A 100% Brett beer won't be superattenuative like when used in secondary (correct me if I'm wrong guys). It was an oatmeal stout and finished in the normal range for that style...even though it was Brett. I'd say go crazy...

I plan on mashing at 154 and have thought of bumping the crystal up as well.

I've only brewed a stout one other time in all of my homebrewing "career" I am roughly going from Jamils American Stout recipe in Brewing Classic Styles but tweaking it a bit based on my efficiency and ingredients on hand. I just want to make sure I'm not crazy and going to ruin this...

Twice I have experienced delayed starts to fermentation doing 100% Brett beers. Both times I have stepped up the starters multiple times over the course of a month, ultimately to a 1 gallon starter. Also both times I put the starters in the fridge to crash and decant...something I've heard...

The Brett won't make it sour. You could use lacto to sour it. There are many ways of going about using lacto (pure culture, sour mash...). If still interested in using Brett, you would probably get more of the typical Brett characteristics by pitching both simultaneously. Time and gravity...

I noticed the sulphur a few weeks after fermentation had ceased but when I checked it a second time a couple weeks later it had went away. I splash racked at bottling time just to make sure it was mostly all out. I'd be interested in trading a couple bottles for sure. Stay in touch.

Do you only use the JP dregs? What final gravities do you regularly get? Any sulphur notes when its young?