Recent content by kbindera

Farmhouse sour was racked onto rhubarb and apricots back in May. Then put it in a keg in August and carbed it. I bottled it in October. It's a crowd favorite and the tartness married so well with the rhubarb. I'm now conviced that if you want strawberry character in a beer, use rhubarb. It holds...

Melange is holding steady at 1.010. PH has dropped a bit since I last looked in on it. It's now at 3.63. Brilliant clarity and a really solid beer. It's is screaming to be racked onto some apricots or peaches. Or maybe it will get integrated into my Solera somehow.

Updates from 6/30: Melange: Nice gnarly pellicle had reformed when I peeked in on 6/22/15. Planning to let this one sit for a few more months before sampling again. Saison Brett: Did a few dry hop editions: -6/26/15 - 1 oz. 2014 Azaca pellets -6/30/15 - 3 oz. 2013 Galaxy pellets (the last of...

A bit delayed in getting an update posted from my last sample. Samples pulled 6/18/15: Also note that I am no longer heating these carboys with firmwraps. Pulled those off as the temp came up out here in late May. They sit between 66-68F in my basement. Saison Brett 1.005 pH 4.38 Almonds...

I'm up for that. I'll PM you when it's ready.

Apricot and rhubarb all went into the same secondary.

Farmhouse Sour beer was racked onto four pounds of apricots and four pounds of rhubarb on 5/23.

Details from samples pulled on 5/14: Farmhouse Sour Down to 1.001 pH - 3.89 Noticed a clear bubbly pellicle (bubbles about an inch high) forming during the first week of May. Was fully in place by the 7th, then dropped out by the 14th. An apricot aroma and flavor is pretty prominent. Beer has...

Awesome points! They admit that the days of guys driving around the fields in pickups harvesting with pole saws and hand picking cones off the bines are drawing to a close. I think they were at the 2-3 year mark at the time of my pics. Will be interesting to see how this year goes. I know that...

Wanted to share picture from a visit I did to a local hop farm last season that was doing exactly this. They had fans mounted on the roof, as you can see. They also had those large four foot high square floor standing fans built into the side wall of the green house to draw air in (didn't...

Also forgot to mention that the wort was at 1.016 when I pitched the 5122.

Question on pH tolerance of Brett Brux (WY 5122). I have a little 3 gallon batch of 1.048 / 10 IBU wort where I pitched an old pack of Lacto Brevis (dated August '14). It took the wort down to a pH of 3.85 in about 14 days. I racked the beer off of the lacto (I did this primarily so I could...

pH of Saison Brett is 4.53. It's also down to 1.012. Not expecting a big pH drop here. The nose is ripe melon, wet hay and almonds. Taste is lemon, honey dew melon with an earthy spiciness. All very subtle. Very pleased with this so far. Looking forward to seeing how it develops in the...

I just racked it onto 3 pounds Oregon canned tart cherries and tossed in a chunk of a wine barrel stave. Will let you know how it develops in a few weeks.

I stepped up my latest harvest from 2014 Vieillle dregs and pitched into a 3 gallon batch of 9 IBU 1.048 wort on 3/25/15. Tested it today (4/9/15). It's down to 1.012 and sitting at a pH of 3.46. As with the 2013 batch, 2014 is a monster.