Recent content by Mark Solomon

I have the regular Italian corker. Here is a photo

Am about to bottle two batches of sours and thought I would use cage and cork. Bought a used Italian Floor Corker without doing enough research and it ends up this appears to only do wine corks. The jaws open plenty for a champagne cork, it’s just the hole under the jaws are too small. Anyone...

I recently brewed an adaption of the recipes I found in this thread, and I experienced significant hop burn that never really settled out of the beer. I ended up splitting 16oz of Citra and Nectaron between the whirlpool and dry hop. Thinking I should have backed off on the whirlpool hops...

Seems like a lot of the recipes on here are splitting their hops about 1/3 in the whirlpool, and 2/3 as dry hops. Is this the general consensus? For me, I prefer hop flavor over aroma and would think that having more in the whirlpool would provide more hop flavor. Is this a safe assumption...

I brewed this recipe back in early July with the intention of souring it for at least 18 months. I just tasted it after 8 months and it is near perfect, maybe an 8/10 on the sour scale. Would I be making a mistake if I bottle it now? Seems way too early... I single pitched 3763 and added...

I understand your point of view. Before using Roeselare you definitely was to drink a Rodenbach first. If you don’t like that you certainly won’t like this strain.

I just brewed this recipe and decided to only pitch the 3763 by itself. I am surprised how vigorous the fermentation is. Was this a mistake? I figure it would be more sour if I let it do it’s thing. I am wondering why everyone pitches a separate yeast strain first? -Mark

So that’s 30 oz of booze? When I researched this, I saw people using 8-12 oz of booze and they all said it needed more. I used a 20L barrel with 3/4 bottle of woodford and it was slightly over the top. I am hoping it ages out a bit. -Mark

Thanks, Hoppy. I just ordered some and will give this a shot. Appreciate the help.

I was actually shooting for 1035-1040 FG. Recipe was based off Goose BCBS, which is around 1040. -Mark

Any suggestions on how I should mix this, and how much to add to each bottle? I was thinking of adding 2g to a 1/4 water, then add a few drops to each bottle? I may have to experiment with a few bottles, but would love insights from those who have tried this. Thx! -Mark

CBC1 is a great idea! Never knew that existed! There is a lot of residual sugar in this beer FG 1.040. I may just try a small amount of this and hope the bottle doesn't explode. :)

Room temperature; about 68-70deg. -Mark

I brewed a barrel aged stout, force carbonated in a keg, and then bottled. The carbonation really didn't take. Is there any way to fix this without dumping the bottles back in the keg? I was thinking of adding some priming sugar to each bottle, but I don't know if the yeast would still be...

I'll give one a try. Will PM you.