Recent content by Madinaman

I would ferment upstairs, but the lady likes it around 75, and I work long days, and wouldn't be able to monitor temps in a swamp cooler very well. Appreciate all the feedback...

Looking to ferment a brown ale this winter, but my basement is about 52 degrees this time of year. Are there any ale yeasts that will slowly chew through a 1.069 brown ale at that temp? I don't mind if I have to keep it down there for the long haul. Just looking for some feedback.

Good point. My reasoning was the brett in the lambic blend. I didn't want a huge brett character, which would get more chance at the sugar then the pedio and lacto would, but the sacch would rip through all that sugar to begin with....

I have done a couple ciders, some with fresh pressed apples, others with juice from the store, and I wanted to do something a little different, and since I love sour beers, I wanted to brew a sour cider. Here's the plan... 5 Gallons of Storebought Apple Cider, no preservatives US-04...

Maybe I can spike it with some coffee, little cold pressed coffee to taste at bottling.

I will... It smells fantastic boiling away as we speak....

Going to brew this up later today... Its a clean out of some leftover ingredients here and there, and wanted some thoughts on what the hell this could be considered... here it is... FYI, its a 3 gallon batch, because I brew on my little stove in the winter time, and a 3 gallon batch is about all...

5 Gallons pLambic 5872 gallons to date

3 Gallons Belgian Tripel 3 Gallons of Mango Saison 3246 gallons

I am not sure of the science, but i find that by using FWH instead of a 60 min addition, I get a smoother, cleaner bitterness, rather then a very assertive bitterness that gets in the way of me really tasting the hops... I have done a lot of SMASHes lately with 2-row and sorachi, citra, Pacific...

I find Sorachi ace to be a little assertive @60 minutes.... Maybe try a FWH... I find its a little smoother and less, pungent, then.. Just my .02 cents.

I brewed a Wee heavy, and added brett C after the FG had stabilized... what characters can I expect from Brett C?? I was bored, had some oak and brett C, and felt they needed to meet in a wee heavy... it was a belhaven clone.

I would add some funk, but I would add funk to anything.... And I think raspberries would be great with this.... or blackberries.... But like Apache said, let it wait at least 8 months before seeing what the flavor is, and seeing what fruit would pair best with it...

I am looking at trying some different grains in some beers, and came across Freekeh, and wanted to know if anyone had tried brewing with it. I was thinking of doing a pale ale with some freekeh, some mild hops, and if it does well, maybe do another one with some cardamom and star anise as a nod...

3 Gallons Munich Saison 3 Gallons Mango Saison IPA = 40354