Recent content by Max_Chavez

Hello, Some excess pellet hops left from a group. Mostly vacuum packed in 4oz packs. $1.5 per oz $10 per 8oz Approx: 6oz sovereign 32oz calypso 32oz Crystal 16oz cascade Will trade for: Wort chiller 5 or 10# co2 tank Keezer temp control Carboys/better bottles Fresh yeast packs/vials Boil...

Here's my thoughts: I just rec'd two corny kegs at home. I have a blonde saison that is soured via cultured dregs(mostly crooked stave) and I just brewed a sour brown with roeselare a few days ago. Since we are moving across the country in February, my plan is to get these into secondary in keg...

Drank a good amount of both batches over Thanksgiving. Both are just getting better. The brett cider has dried out a bit more but definitely continues to get more brett-fruity and aromatic. The sidra has rounded out and come together a bit more. Hard to describe, but just seems more integrated...

How about making 3-4 1gal batches spontaneously fermented, then using the dregs/cake of your favorites to start larger batches? I pitched Spanish sidra dregs into a batch recently, along with a little brett.

I bottled a 100% brett(plus a lil natural yeast) cider a few days ago. Tastes awesome and I expect brett character to keep developing. I got characteristics similar to the primary brett flavors from the crooked stave bottles that it came from. I definitely did not get boosted acidity(didn't...

Beautiful stuff. I really enjoyed all three versions of a split batch that I did. We just bottled this week, but tasted great at bottling. My favorite was the 100ish percent brett batch. Cultured from 2 bottles of crooked stave in 1 qt of cider for a week. (Plus any natural yeasts on the crab...

Thanks guys. I'll be marrying them today assuming tartness is in the neighborhood of where I want it. From past sour mashing I'm assuming 3.4-3.6 after three days. Looking forward to sampling it!

Good point Lou. Maybe I will head up to 185. My bigger question was, am I running into any potential problems/variables introducing fresh wort 3days into fermentation of the main batch?

Yeah, I don't know that I could add lactic acid. Just doesn't seem right when there is a perfectly awesome and simple way to do it naturally. I know lactic acid is lactic acid, but it just doesn't feel right.(also a sour mash berliner was my favorite beer I've ever made) What I decided on for...

You can check out the details in the post "brett and Spanish cider split" Sorry, it's tricky to paste a link when using the app version. Cheers!

From what I know,in most regions it is required to be naturally fermented. I recently made a batch that contained 2.5gal fresh local cider, plus 1.5qts of fresh pressed crab apple juice plus sidra dregs(and a bit of brett dregs, also) We'll see how it went. Fermentation was vigorous and has...

Essentially, making a 5 gal batch of saison(20IBU) Pulling 1 gal of the second runnings aside to sour wort(innoculate w/grain). After 3days, returning to the primary. (a)no heat and let the IBUs impede further souring (b)heat to 160deg, cool, return to primary Of course you could pitch...

Looks normal to me. Bad mold will generally be fuzzy, white/black and matte

Cool. I was planning on making a 1 gal starter of a vial of 677 plus some grains at 105 for a few days as my house culture. Any tips/experience for maintenance of the lacto culture? My plan is to use that for both a 100% lacto berliner as well as a sour mash inocc. And do those side by side...

Hello, Are you saying you're doing a side-by-side of two different Lax strains or using them together? I'd love to hear about it, either way. Cheers!