Recent content by maverick0524

Should of bottled it.

Yeah. I believe biere de coupage is more the direction I want to go with.

Indeed. I'm trying to work out a plan. Like sour bac and yeast in the starter batch, then for the young batches something like, brett, plain, sour, and repeat the process. Then as the years progress stagger the combination. Double brett rotations or double sour. Years with no plain yeast batches...

I found this recipe on BrewToad. Briess Pale Ale Malt 11.5 lb 86 % Belgian Crystal 8L 1.0 lb 7 % Bairds Chocolate Malt 0.37 lb 2 % Dark Munich 0.37 lb 2 % Columbus (US) 0.33 * oz 60 *min Brett Brux for pitching bacteria. As for mashing I would go with a slightly higher temp as it will leave...

Definitely need one of the Cara varieties or maybe 10% of a lighter crystal/caramel. They bring out some nice redness.

I had my a sour red on age for a year in a spigotted bucket and over the year I couldn't resist several small samples of it. I can say I didn't end up with vinegar and it was still a pretty fantastic sour.

I always use plastic and if it's still smelly before the next brew day I soak it for 24hrs prior in oxyclean. That seems to do a good job at removing unwanted aromas.

Dang... a lot of information on Solera. Can't believe I've missed it, but thanks for the information!

Thinking of doing a sour ale with a "mother" batch. Essentially I'm considering, brewing a half batch for the first brew. Then either fermenting with a mild saison yeast or a belgian strain along with some brett (brux, maybe). Age for 6 months, then brew another half batch at the end of the...

My first two sours I pitches Roeselare blend for fermentation, secondaried with no added bugs. I see everyone talking about pitching more bugs for the secondary. Is this absolutely necessary? My lambic when I bottled was loaded with pellicle. I also decided that I'll just let me flanders party...

I have a sour red that has been sitting in the secondary for 4 months. The first sour I did I gave it 365 days and bottled. But because I like to keep rotating and have new batches going I thought why not bottle this now and sit on the bottles for another 6 months? I haven't attempted it yet...

I never considered to scale by volume of alcohol. Great idea! Thanks so much! I dig the idea of scaling it down further still though, as to not make it an overwhelming spice palette. I'll probably go somewhere between 3.5-4x. My first idea was to go 3x so I'm glad I questioned the volume math...

Also, my recipe would consist of 12lbs Two-Row and 5lbs of sugar. So we're looking at an 11% ABV.

I've been reading a fantasy series of novels lately and there is a constant reference being made to an alcohol called Aquavit. In my inability to restrain myself from adding any sort of flavor combinations to my homebrews I began to work on a recipe for an Aquavit Ale. In my search for recipes...