Recent content by dobberson24

25c is too hot for the sac in your yeast blend. That explains you fusels. I would have kept it around 18 for about a week for primary to finish. Then you would be okay the ramp it up and let the bacterias go to work and start souring. Sent from my iPod touch using Home Brew

Filter. Sent from my iPod touch using Home Brew

Send to a lab. Spring.

It's not about what it looks like its a matter of how fine you can get it while still being able to lauter it.

If I were to pitch just the Roselare yeast and rack the beer off it 6 months later and add fresh wort to the yeast cake... 1) would the racked off beer still continue to sour? 2) would the new beer sour faster and even catchup to the first?

+1 for apple juice concentrate. I find the fermentation scrubs out the apple flavour so back-sweetening with the concentrate does both. I thaw the frozen cans and and 2 or 3 per 5 gallon batch. Works great.

Using a pump for this purpose would result in hugely oxidized beer. The reason 2 kegs must be used is to keep the beer in a closed system surrounded and pushed by co2. It cannot be done properly with a pump.

Yes. It's a wilt or other soil issue. I had the same problem. Spraying every couple weeks with a sulphur spray did the trick.

BigEd is right. Corn has a higher gelatinization temperature than barley which is not reach in sacrification ranges. You need to pre-cook corn. The haze you are getting is from unconverted starch.

It will sink in a few days. A cold crash helps. It's normal.

So as my introduction to brewing some Belgian styles I decided to start with a Patersbier. Mostly just to use as a repitch for a Dubbel, using Wlp530. Well it's been several week since kegging and it tastes okay but is quite cloudy. Can anyone tell me if this is normal for this style, like a...

Yup. That's a good fill.

Yup. Second one looks like mine. Finer than some but as long as it doesn't clog your lauter, it's the better choice.

I do. I put the bag in a strainer and push it. No contamination or vegetal flavours.

Agree with tmoney. Plus, if your gonna age it for a year and use a ton of hops you should just raise the ABV and call it an English Barleywine.