Recent content by HumboldtBrewer

So I’ve got a 30 gallon barrel that previously held rye whiskey and then had 4 year old, bourbon barrel aged rum in it for two months. I am wanting to brew a beer to put in this barrel but I’d like to stay away from the obvious stouts or RIS type beers. Let me hear some suggestions of great...

For my IPA's I'll usually do 120 - 150 ppm sulfate and around 60 - 70 ppm calcium chloride. I've done as much as 300 ppm sulfate but it was way to much. I can pick up sulfate pretty easy and anything over 150 ppm tastes drying to me. I get plenty of hop character with this ratio, as I usually do...

No, quite the opposite actually. After I got my BrewTech conical I noticed better attenuation. With buckets and carboys I used to not always hit my FG's even with proper yeast pitch and oxygen, but as soon as I got my conical, hitting FG has not been a problem.

Handwrought, welcome to the community and the wonderful hobby of homebrewing. Your question is not absurd by any means, as homebrewing is all about experimentation. I myself love to brew both sour/funky and clean beers, and with both I use proper sanitizing practices. Why sanitize when funking...

I do not believe those are Perlicks. Not sure what I'd offer the guy, looks pretty dirty to me. What's he asking?

I got my SS Brew Tech conical a couple years ago and it does not have a weldless thermowell, in fact it is welded. They must have gone to weldless as of recently to cut costs, bummer. When I formulate my recipes I usually shoot for 5.25 gallons into fermentor, that way I have a 1/4 gallon that...

Hey Locksmith, I live up on Hyatt Lake and I love making sours. I enjoy making all sorts of beers but the last year I've been messing with different Brett and Lacto strains. I've got a blackbery farmhouse sour sitting at 8 months that I'll be kegging soon, and I'd love someone besides my wife to...

Cool thanks guys, kinda what I was thinking as well, and I went and dumped everything in. I'll post back in a month and let everyone know how it came out.

I just bought some Oregon Fruit Company canned blackberries in light syrup. I am gonna rack my 4.5 month old sour farmhouse ale on top of these and add a couple strains of Brett and Belgian yeast. Do you think I should drain off the syrup or leave it to let the yeast chew on?

I'll have to calibrate my hydrometer when I get home from my two week work travel assignment. I just got this hydrometer so it is highly likely it's wrong. I will update everyone once I get home.

I've got TYB's Saison/Brett sitting in the fridge, and currently fermenting a IPA with their Vermont Ale yeast strain. The fruitiness coming out of airlock is amazing. I actually did a split batch with that IPA and doing 3 gallons Vermont Ale Yeast and 3 gallons Cali Ale yeast. As for the...

I'm tasting it now and I am a little worried. It has a slight smell of mustyness and maybe, just maybe a hint of band-aid. I am fermenting this in a plastic bucket, so maybe there is some oxygen ingress promoting some slight phenolic compounds. It's not bad to where I wanna dump it, as the...

So my farmhouse sour beer has been in primary for a little over 3 months now. I checked pH and FG today and it has gone from 1.041 to 0.980, making this an 8% beer. pH was sitting at 3.70. Has anyone else had this high of attenuation with this blend? I will be putting this on apricots to sit for...

+1 on sticking to recipe. See how this comes out and then start tinkering.

I'm wondering if I messed up my first calibration or if my probe is going out. This upcoming January will mark 1 year on this probe so maybe I'll ask for a new one for Xmas. I'm going to assume my first measurement was wrong, and that in fact I hit my target pH. At least I'll keep telling myself...