Recent content by lacticacid

Have you added Grand Marnier to beer with success? Or Triple sec?

I transferred a beer brewed with yeast bay funktown pale ale (Conan yeast and Brett trois) into a keg to dry hop. Since brett likes pressure I decided to add 2oz of corn sugar when kegging 5 gallons. How long should it take for the yeast/brett to eat the 2oz at 68. Degrees? I will finish...

I was thinking about buying a pressure canner for canning wort. Are there any models that could be used for both pressure cooking and pressure canning? It seams like the size of the 23qt models may be too large to use for pressure cooking.

Keystone in Montgomeryville had 4 vials last weekend if you wanted so place sort of local.

I'm brewing an IPA this weekend and wanted to check the hops and timing out. I read on the AHA board that Mitch Steele likes Centennial and Motueka together or with Nelson Sauvin as well. I have 2.5oz of Motueka and about 8oz of Centennial as well as some Citra, Zynthos, 7Cs and Pacifica hops...

Malt & Fermentables % LB OZ °L PPG 37% 6 ~ Belgian Pilsner Malt Mash 2° * 34 12% 2 ~ Buckwheat (Kasha) Mash 1° * 20 12% 2 ~ Belgian Wheat Mash 2° * 38 10% 1 10 Belgian Candi Syrup A Boil 40° * 36 9% 1 8 Rye Malt Mash 4° * 29 6% 1 ~ Munich Malt Mash 9° * 37 6% 1 ~...

My cranberries floated until I racked them in may. There was a nice cranberry tartness. They worked well in the beer and I am thinking of doing it again. The beer won Belgian Specialty out of 18 entries this past fall. So it makes a decent beer.

Hopefully I'll have something similar to share. I brewed a Rye Porter with a good bit of crystal. It stalled/finished at 1.030. So I decided to pitch some washed wlp644. I liked it in a 100% Brett beer will see how it plays with s-04.

Pilsner for the saison and 2 row for the black Ipa. I had Biscuit in the IPA. Thought it was aromatic but checked my notes.

Process question. I just got comments back from a beer competition (Malt Madness) and my main flaw appeared to be lack of malt flavor/aroma. The beer was a Belgian Specialty Ale - "Cranberry Tart Saison." A strong saison aged made with America Farmhouse aged with Brett and Lacto on...

I used a 1000mL 1.040 starter pitch into 4 gallons of ~1.040 wort. For the batch I diluted 6 gallons of 1.80 worth 50/50 with bottled water. To aerate I shook the Carboy.

I have a batch fermenting now. The fermentation appears more vigorous then the batch fermenting with 3711. It smells pretty tropical as it is fermenting.

Not sure if this is the right forum. Has anyone here lived in the Albuquerque Area? Reviews of the town on the internet appear to be pretty poor are they accurate? The biggest concern I have appears to be the schools, I have a daughter in Kindergarten and a 3 year old son. Are there...

I have a saison I made using American Farmhouse which I then pitched a slurry of Roselaire from a batch and white labs Brett C and Brett L from another batch. The original saison had sone funk and was strong at around 8.5%. After I pitched the other slurries the funk appears gone. Will it...

I submitted my first beer to a competition and scored a 27, which apparently is "good.". Is it? The beer was a black IPA in the specialty category.