Recent content by jselk

I think it will be okay to test. Typically, you're on the look out for green or black on the surface which I don't see.

Nope! Just the original 13lbs!

I figured I'd update this thread since this beer had a big weekend! Nothing changed with this beer than what's above. My next steps were bottling it on 5/7/14 to a little under 2 volumes of CO2 and tossing in some champagne yeast for good measure. This past weekend, almost 3 years since I...

Code please

Code please!

Style: Belgian Pale Ale TYPE: Extract Recipe Specifications -------------------------- Boil Size: 3.93 gal Post Boil Volume: 3.64 gal Batch Size (fermenter): 5.25 gal Bottling Volume: 4.85 gal Estimated OG: 1.052 SG Estimated Color: 8.4 SRM Estimated IBU: 22.1 IBUs Brewhouse...

I'm in, thanks!

Could be non-food grade beer lines deteriorating...

I'll probably pull out a little to test in a few months or so. I want to taste how the flavors change over time. But if I have to add more cherries later on its no big deal. Here's a pic of her churning away.

I might have gotten impatient, but the SG was already pretty low (1.012 at 3 weeks) and at time of adding the cherries there was already a nice acidic aroma. Time will tell, I suppose. What would be the differences between a lambic aged 1 year adding cherries at 6 months and an exact same lambic...

Hey guys, I'm a first time poster but long time lurker / brewer. I decided to make my first lambic recently and wanted to share it! Brewed on 7/29: 3lbs LME Wheat 3lbs DME Pilsen 1oz Hallertau 60 minute boil for all of the above and pitched Wyeast 3278 lambic blend. Today, 9/2, I...