Recent content by DasBaldDog

So this is my Triple-Berry Berliner Weisse that we kettle soured. Did the mash, let sit with lacto for 4 days, finished up with a boil and a 9ish day primary using K-97 yeast (read that it was good for Berliners.... since I HATE US-05). Anyways, primary went fine, tasted nice and tart, etc...

Out of curiosity, what is the cell count on each of those caps?

I had not heard about this method, I only recent discovered the kettle sour concept. The risk of cold-side contamination was the thing keeping me from doing any sours at all. The concept of the double-boil wasn't something I was super happy about but it was do-able.

Ahh.... that's a good link to read.... Very interesting. We tried the kettle sour because of concern regarding cold-side contamination. I didn't want bug-specific fermenters, kegs, etc. Might actually do it for this beer, go ahead and do the boil, pitch yeast and more L.Plantarum. (Need to boil...

So, this is not my first beer, but my first kettle sour. Did the mash, on Friday using a 75/25 Pilsner/Wheat recipe. Did a 15 minute boil at the end to sanitize, wort chilled to 130*f. Moved the kettle into my brew room, preacidified with lactic acid to 5.0 PH, placed on insulation, etc and...

That's definately an idea for future use. I am using a Saflager strain (forget exactly which one) but it recommended 53-59 "Ideally". I lowered it to 53*F after I posted my original comments. Also, came home from work today and I have a nice/neat 1.5" krausen on the top.... so I...

Short and sweet. Couldn't find my wort chiller to faucet adapter, so I had to wort chill off the basement spigot. Had a hard time maintaining mash temperature consistency (140 in the middle, 165 outside... yes I stirred the hell out of it). Finish all that, put in fermenter, start...

My wife and I are attempting a variation on Edwort&s Cider/Apfelwein design. No additional sugar, using Lalvin D47 yeast, fermenting at 60* (low range of yeast). Its been in primary in our ferm chamber (chest freezer with STC1000 controller) for 4.5 weeks. I decided to take a sample and...

Okay. Probably final update. The beer was bottled about 3 weeks ago after cold crashing for 3 days at 35*. It is crisp, clear and delicious. It has a slight sweetness to it, but no banana or other noticeable fruit flavors. All in all, another homebrew that screwed up and turned out great.

Alright, Almost one week after brew and it is starting to clear ever so slightly. The exhaust smell is my normal beer sweet, but we are still getting one bubble every 2-3 seconds.... *confused* This is abnormal for me. Normally by this point I get a bubble every few minutes. Oh well, let...

Update this morning... about 62 hours after pitching yeast. Material still cloudy and a light yellow. Temperature is 63/64*, which is about 3* above ambient where the carboy is located. Still bubbling, though activity has slowed to roughly 1/second. Exhaust smell is becoming still sweeter...

Update: Checked last night before bed (28ish hours after yeast addition). Having kept the house at 62 all day (I didn't raise the temp when I got home like I normally do), the thermo strip was reading 70*, so it climbed two degrees since I turned the fan off of it. The blowoff was bubbling...

Gotcha. The main reason behind the chest freezer is that SWMBO wants to brew all the year long... and we get 80+ ambients in the summer time and from my perspective it would be nice to more accurately control the ferm temps. My main issue with the swamp cooler concept is that I do not have...

This is encouraging. I am prepping to be tolerant of an extended wait to fully enjoy this brew.

Yooper, My thoughts exactly..... I just wasn't paying attention. My own fault. I am going to make notes so that I do not make this mistake again.