Recent content by lunshbox

Fantastic. Thanks for the info. I had a RIS that I ended up brewing on a friend's system (20 gal) because I couldn't figure out how to stuff 25 lbs of grain in my mash tun.

Double batch sparge?

Regardless of how far these guys are in over their head, Smokinghole is only about a million percent correct. Also, any plastic or rubber pieces in their system should be replaced. I have specifically set up my brewery to keep all bugs confined to the barrel room. You can not be too careful when...

Wow. What did yo set your thickness to to be able to cram that much grain in a 10 gallon tun?

I highly recommend an all brett pale ale. The yeast really shines. I like brett b. Nanus is great if you can find it. Try a little brett a in there as well.

Indeed. I am repitching a brett trois that is in its 5th slurry iteration. I just keep dumping on the cake. Not Bandaids yet.

I just tasted my uncarbonated 12 that has been layering for 6 weeks now. Man, this is really unbelievable. I have a locally sourced brett that I will be adding to half of the bottles to see what kind of character I end up with. This is going to be awesome over the years.

Good luck brother. I know you have inspired a lot of us here to brew something new. I look forward to adding this to my shelf.

Wonderful. The Balcones barrel that I purchased was my first foray into oak. I was surprised how quick the beer took on oak and how fast it mellowed out. After two weeks in the barrel the imperial porter was undrinkable. However, after 4 months of bulk aging in glass, it has an ever so delicate...

This past weekend I bottled my all-brett saison that used trois. It finished out at 1.001. It is dry, but the overwhelming fruit character more than compensates. I also dry-hopped a portion of it with Citra and Amarillo. It was almost too much to handle. I used pale malt and a malt called...

I am dense as hell. I just realized who you are. Ha! I have been following your site for a while and love what you are doing with those barrels. Are you going to cover part of the Balcones barrels with wax to cut down on oxygen permeability for your funk and sour additions?

I think we were referring to the ECY site on Princeton Homebrew. There is a link to a Google group on there page for ECY but no one ever updates it. Which is why we all flood your site every day hoping and wishing there will be some bugs from Al! Thanks for all that you do. Thanks to you guys I...

Leeds, I have the same problem. I have never gotten a newsletter. I usually check Love2Brew every day. They tend to release once per month, sometimes twice, usually on Saturdays.

I noticed the same thing on my second pass through my 5 gallon blue corn barrel. The first pass sat for 2 weeks and was almost too much to handle with an 11% imperial oatmeal porter. How are you arranging what beers you are running through your barrels (i.e. high-alcohol dark beers to some...

My all bret saison does the same thing. I just assumed it was from the slight injection of oxygen and agitation due to the action of adding the hops.