Recent content by Grantman1

Plan is to add dregs from 2 bottles. I would build them up but by making a starter, my guess is I'd probably just be growing up the sacch from the blend vs the brett that's in there. Also, have to do it in secondary as I'm washing the yeast I used in primary. Either way, I plan to update the...

Good call - should've specified what I was looking to achieve at this point. I realize there are no more residual sugars for the yeast to chew on. It's my understanding from others, however that some of these yeasts- specifically, brett- will almost always find other compounds to bring out the...

Forgive me if this question has been asked repeatedly - something tells me it has. Brewed a saison and overshot my starting gravity (used all pils malt and boiled extra hard). Pitched 3711 and it finished at 1.000. Now my plan is to make this more of a sipper. Thinking of adding orval...

My gut is to go with your point on patience, only because in my experience, until a beer is fully fermented (and often a bit past that) it can taste all sorts of strange or off-target, only to come out great in the end.

Doesn't necessarily mean that they are bottle conditioned, though. They would still have pressure, and a hef will always have lots of visible yeast.

Correct me if I'm wrong, but I believe these types of bottles are not technically built to hold the pressure necessary for bottle carbing, despite the fact that they often work out fine.

Hitting Asheville NC this weekend. Will get to some of the standards...Sierra Nevada, Oskar Blues, Green Man, French Broad, wicked weed. Wife is preggo aka the brewery tour driver!

I do a mix of the above. Cold crash all of my beers and add gelatin once it gets cold, then rack to keg after 48hrs and put it on gas. Crystal clear beer almost immediately.

Bless me fellow brewers, for I have sinned; I never boil the water I use to re-hydrate dry yeast. And my carboy brush is covered with rust....mmmmm iron.

I would certainly try to use an airlock either way, but definitely so if it's in secondary-- most/all of the fermentation has finished up, so there will be a much greater risk of introducing oxygen at this stage.

Hard to say what could've caused it based on the info, but I doubt it will be a huge deal. One thing I would do (if you don't already) is document and track your OGs over a series of batches so you can get your equipment dialed in as soon as possible.

Prep ahead of time, clean as you go, and when lifting, use your legs, not your back! Smooth sailing on brew days.

I've been using an SQ-14 for a few years now, boiling 7 or so gallons for 5 gallon batches. It's worked out great so far - stable, easy to control flame, and pretty efficient as far as I can tell.

I regularly use magnum for bettering as well. Maybe it's just how I perceive bitterness, but I get different types of bitterness depending on what I'm doing. For example, some beers I get an immediate, up front bitterness, while others tend to be smooth up front followed by a lingering...

Something to consider...why not just use gelatin prior to kegging? I gelatin all of my beers in primary before racking.