Recent content by gaburko

Hoppy Saaz Saison with sourdough pretzel burger and truffles. Simples :)

With such an OG, I'd up the Styrian golding to something closer to 30 IBU and I'd move the Saaz to a 10 min addition for a 5 IBU addition. I personally like my belgian ales not stickly sweet, but it's a matter of taste. It will be a good beer anyway

Brett B pellicle of my Belgian Saison just before I transferred to the barrel :)

How much sediment do you have at the bottom? I had a few gushing bottles in the past when I wasn't careful and transferred quite a lot of the sediment from the fermentor into the bottles. Once you open the bottle, the release of CO2 agitates the sediment and you get quite a lot of foam.

Flow control at the faucet

Just chipping in, I have been using 3 flow control faucets in my keezer for 2 years now and have never had a problem. My lines are about 40cm (about a foot)

Sourdough pizza with creme fraiche sauce, caramelized morels, fermented mushrooms, tartufata, gorgonzola, burrata.

Continuing the quest for open crumb in my beer breads

Getting better at achieving open crumb of my sourdough with stout beer instead of water :)

I am thinking of something like this too as I brew in the basement. However, what has stopped me so far is the amount of water needed to condense. How much water do you use for a 60 min boil (only for the condenser?)

The title pretty much says it all. Has anyone tried this particular combo? I am after a dry, Brut IPA that will resemble wine flavor as much as possible. thanks!

It's absolutely possible. I chill with a plate chiller so for me it won't make a difference, but I guess there are more than one way to reach 0 gravity :)

I've been brewing and experimenting with brut brews over the course of 2019. What most people said above: Brut IPAs are absolutely great, in fact I can make the case that a Brut IPA is a much much better expression of the hops than a "standard" one as you get no malt character: it's all about...

Thanks,it makes perfect sense what you say. I am not a huge fan of random beers with oak, I like oak very much in RIS and subtle oak in my bretts/sours, but not in my lager for example. So i guess I will have to brew quite a few RIS to mellow the barrel out. Well, if i HAVE to brew, then I will...

I got my hands on a virgin oak barrel (30l) medium toast, French oak. Has anyone use a virgin one to age beer? I understand that it will provide oak flavor really quickly so planning to leave the first couple of beers only for a short time. My ultimate plan is for this to become a souring...