Recent content by FatDragon

Got the second brew logged this morning, both recipes close to the above. For the barleywine: Pitched the Brett Lambicus first and it worked diligently. Added Lallemand Voss day 7, 1 kg lightly-cooked sugar syrup day 8, and 50g oak chips day 9 after almost two weeks soaking in vodka (withheld...

I swear I'm not hovering, but I just came in from some housework right as you posted. What I read on their description is that Lambicus actually gives more character pitched as a secondary yeast. If that's not the case, I'll drop an extra $15 for a bigger pitch and some DME and pitch it first...

Feels like ages ago that I last spent much time here or brewed very regularly. Crazy to think that I *started* less than nine years ago. Hopefully I'll be back one day. Two kids, full time work, and a side gig taking a bunch of time out of my week have made brewing hard to keep up with, and...

Anyone?

Due to personal and family factors, I'm gonna be taking a hiatus from brewing for an indefinite period. I'd like to go out with a bit better than a whimper, so I'm planning on using up whatever (largely ancient) ingredients I can in the next couple months with 2-3 final brews. I'm thinking...

Interesting. Do you find that the enzyme sticks around in the fermenter after brewing? I decided to pitch 2.5g in the Brut and hope for the best. Now I'm wondering if I need to designate this jug as the gluco fermenter.

Did a double brew a few days ago - 6.5kg 2 row, 1.5kg wheat malt, mashed at 65C, split 50/50 between a gose and a brut IPA, both pitched on Lallemand Voss Kveik. I brought the wort to a boil and split off the gose portion before adding hops to the Brut so it has zero hops. Gave it a day with...

Schmitz decoction + reduce a gallon or two of wort to syrup during the boil. That will get you a malt bomb with even the weenie-est base malt.

Getting into The Overstory, by Richard Powers. Literary fiction about trees, and a Pulitzer winner. I'm about 2/5 through and it's been solid so far.

Not to my knowledge, but I've hardly had my finger on the pulse of the hobby lately. I know some breweries, manufacturers, and vendors have come together to organize things like conferences and competitions, but I don't know if they've assembled a governing body. There is a Wuhan homebrewer's...

I'd love to hear more about this.

I don't know about water profiles. I use mostly RO water from a filter under my sink. Nongfu Spring publishes their approximate mineral profile on their jugs as well, but I don't know about city water or anything. That freezer was just the first of it's approximate size I saw to offer as an...

If space is an issue and you only need a single fermenter at a time, I'd look into a small vertical chest freezer like this. You may have to message the seller to get the internal dimensions as they often won't list those in the listing. Make sure you've got space for whatever fermentation...

Err... Active is maybe a relative term. I'm afraid I'm not part of a big expat brewing group here, though I probably should be part of several by now. I guess I've never gotten out among expat brewers enough to make those connections. As for distilling, I know of some expats building a...

Over is a bit of an overstatement - the lockdown was officially lifted, while many of the restrictions remained in place. My community never loosened them much at all, and as of a few days ago, many communities that did loosen up significantly are already tightening back up. Effectively, unless...