Recent content by JustinG

No spices, other than possible some spiced tea, which I'll add at flameout and steep for 10 minutes. I also appreciate the advice on the hops. I'm still torn on whether or not I want to remove them entirely or simple include a single, 1oz late addition to "spice" it up a bit. I'll probably do a...

I don't really care too much about the actual style, so I guess more of the latter (good brew for winter). However, it does fit the BJCP WW style guidelines. I want it to be ready for this Christmas, but the idea will be to encourage folks to cellar their bottles. I understand that it will be a...

I'm putting together a winter warmer to brew in about a week and a half, but I would really love some input on the tentative recipe, as well as advice. 1bbl batch size OG 1.069 FG 1.017 abv 6.95% IBU 18.5 Color 14.7 SRM Mash 152F for 60min 50lb Pale 2-row (US) 12lb Marris Otter 2-row...

Thanks for the input, guys. How would you feel about 5 packs in a 5L starter instead? Still severely underpitching, or a little more realistic? Obviously, I'm somewhat out of my comfort zone here, ha ha

If I'm brewing a 1bbl batch of a light saison (around 1.045 OG), the "proper" pitching rate would be over 1 trillion cells. Really though, how should I approach this if just using Wyeast packs from the LHBS? It would be Wyeast 3724. I think that underpitching is a good way to go, as we'll be...

Thanks! By the way, the weather should be getting mild soon. Almost time to experiment with some Florida wild ales!

Here's what I ended up doing, which leads to another question (if you couldn't tell already, I'm new to brewing "wild" beers): The leftover wort was 1.020, so I added a pound each of wheat DME and Pilsner DME to bring it up to roughly 1.039. I did something pretty unconventional by not boiling...

The wort came from the final runnings of a larger brew session, which produced another 5 gallons of low-moderate OG wort (I'll measure it tomorrow when I pitch the yeast). I didn't brew this beer, so I don't have any of the stats on it—it was just going to go down the drain, so I figured...

I've come across some leftover wort from an IPA batch and I have a spare pack of Roselaire blend in the fridge. I'd like to just pitch it into the IPA wort and forget about it for a while, but would this be worthwhile? I know the higher IBU of the base style will inhibit lacto activity, so I'm...

I ended up talking with a couple very knowledgable folks who suggested I wait until the weather cools down. Fivepoundpossum pretty much summed up the conclusion I came to in his post. When it gets cool out, I'm definitely going to be playing around with this!

This is an interesting option. Would pasteurizing the fermented batch burn off the alcohol in solution? If not, will the alcohol already present inhibit fermentation from wild yeasts? As far as the hops comment goes, I can add some hops to the new wort if needed, but unfortunately I don't have...

I'm actually going to make some wort today to try and harvest some yeast in my backyard. I have a lot of banana trees, so who knows what will happen?

No, the flask was used to rehydrate the S-04 that was used in the large batch. There was a full gallon of good wort left over after transferring to the fermenter, so the flask was cleaned, filled with the gallon of extra wort, and covered in foil. That's the one that's fermenting now.

Sure, I know it will take right off if I add the wort to the fermenting beer, but my original goal was to ferment this with local wild yeasts, rather than saccharomyces alone. If I add it the wort now, I'll just end up with a standard sacch. fermentation (assuming that's what I've got in there...

I've never brewed any sour beers, and I had no plans to for the immediate future, but last weekend (4 days ago) I brewed a 1bbl batch of a session IPA and ended up with 1 gallon of wort afterward. My plan was to take this and boil it with 2 gallons of unhopped wort (50/50 light/wheat DME) to...