Recent content by hotwatermusic

Thanks. Great suggestions.

Easy enough to do again. Do you think acidifying the wort might help?

I took some bunches from my mom's backyard, rinsed them, half crushed, and dropped them into some canned wort. They are just starting to bubble- no observable pellicle yet- and I've noticed what appears to me to be little colonies of mold growing on the inside of the flask. Since I am only using...

A sourdough loaf. ...and a question, does anyone feed their starter and immediately put it back in the fridge? I heard of people doing this and tried it with this loaf but it sure was sluggish. I feel like the starter coming out of the fridge was still roughly half unfermented dough and probably...

https://nybakers.com/index.php?main_page=index&cPath=9_12&zenid=2mnaba75o3pdr9hsgh7laudj92 A great place for some of the more popular pizza flours. Repacked in smaller sizes and fairly priced. All Trumps among others.

Same here. Zero flavor impact. I've heard over and over again that these beers are centrifuged and that the haze is not yeast derived. However if there wasn't so much much hate from my side of the country about lazy brewing maybe they wouldn't push the issue so hard. They were great, I just...

The following can. Maybe I was premature. I've had these for a couple weeks. Shipped directly from Boston on a truck by a friend who went for work. I didn't think they left this kind of sediment but I understand why.

Looks terrible. Tastes good.

I've been told numerous times that they centrifuge their beers. So if this isn't yeast what is this? I'll keep the editorializing to a minimum, but this is upsetting...

Great suggestions thanks for the comment. If chlorine dioxide truly is broad spectrum I'm surprised I got anything out of this. It was done on a lark and probably as good as could be expected. Your ideas might just inspire me to try it again some time. I feel like overall it was a decent...

To put a bow on this thing for anyone who comes across the thread, I finally have a beer from it. Ended up co-pitching with T-58 because the fermentation with only kombucha yeasts were slow to start and didn't seem to attenuate well. I was afraid those cultures have become used to a simple sugar...

A mixed flour sourdough. 80% hydration; Bread flour, with 15% whole grain, 5% spelt, and 5% dark rye.

I did make a starter and it has behaved well thus far. Average lag phase and a vigorous fermentation. I filled a 6 gal. Better Bottle to near the 6 gallon mark so there has been some blow off but my first observation is a reasonable krausen and not exactly crawling out of the fermenter (which I...

However I did brew a 5 gallon batch of a pale ale that I am very familiar with and will relay my ultimate impressions with the strain in a month or so.

There. Shook both. A quicker solution. You can see the difference in quality. Not my doing, white labs left something to be desired with this.