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Posted in thread: Equipment to bottle 15g batch? on 05-05-2014 at 04:09 AM
Many home brew supply shops get bulk LME in 15 gallon HDPE drums, and usually are willing to
give them away when empty.Great suggestion, I will be calling around to find a generous brew
Posted in thread: Equipment to bottle 15g batch? on 05-03-2014 at 11:57 AM
I am going to be blending a few batches of lambic that are all currently in 5-6 gallon carboys.
I should end up bottling 12-15 gallons depending on my final blend. I have never bottle more
than 5 gall...
Posted in thread: Is this culture okay? on 02-01-2014 at 01:30 AM
you pitched the dregs of 2 bottles, only?!? no other yeast to help out? that seems ridiculously
low. you must have great sanitation! :mug:I like to think so1 bottle of Petrus aged brown and 1
Posted in thread: Is this culture okay? on 01-20-2014 at 07:01 PM
You have to get rid of that. You didn't describe your process, but when stepping up bottle
dregs, you use small volumes to start, then increase (usually by a factor of 10) until you have
the proper pi...
Posted in thread: Is this culture okay? on 01-20-2014 at 03:15 AM
This was supposed to be a culture from the dregs of a beatification batch 6. It was a basic low
gravity wort from DME with the dregs from a single bottle pitched ~6 weeks ago into a 1 quart
Posted in thread: Very sour beer for blending? on 06-08-2013 at 02:28 PM
I have several carboys of wild beer, but none are quite sour enough. I want to experiment with
blending them and adding a more sour beer to increase acidity. I don't want to use straight
Posted in thread: How to make very sour base beer for blending? on 08-27-2012 at 03:33 AM
Pilsner malt + 160F mash. Keep it under 10IBU. Pitch a lacto stater with a 2 day head start,
then pitch brewers yeast. You can of course use pedio and brett too.Recently I have used 60%
Pils, 40% Flan...
Posted in thread: How to make very sour base beer for blending? on 08-26-2012 at 05:20 PM
Hmm, I think that makes sense.I have been very cautious of exposing my sours to any oxygen to
avoid acetobacter. I suppose my caution could be at my own detriment as these things are all a
matter of b...
Posted in thread: How to make very sour base beer for blending? on 08-25-2012 at 04:45 PM
I have several sours aging in carboys, but I would like to experiment with blending. For this I
would like to make a very sour base beer to increase acidity when needed.All of my sours have
Posted in thread: Ingredients for recipe question on 04-04-2012 at 03:53 AM
This is a good calculator to factor these things. Boil off is usually calculated at 10%/hour
and grain absorption is 0.13 gallons/# grain.No matter, if you collect ~6 gallons and boil down