Recent content by mcondon

I know. That's why I added 1lb of crushed acid malt into the carboy after I boiled and racked off. There should have been plenty of lacto on the malt to get the job done in 4 days at 100-130, right??

i wanted to limit the oxygen as much as possible to avoid the "bad" bacteria. i know i added a bit when transferring, but i used a siphon to limit the oxygen. i just wanted the lacto in there to get a clean sourness. just surprising that after 4 days there was nothing!

Oh yeah, sorry. I added 1 lb of acid malt

Hey everyone. I'm confused as s$!t! I want to do a sour mash to build up a lot of lacto in a pale ale type mash (1.055ish), hopburst the living crap out of it to get a lot of hop flavor/aroma (I'm thinking tropical), and then ferment it with all bretta. So I ended up mashing my house pale ale...

It's been at 68 and will most likely stay in that range. I think I'm just gonna buy another carboy, add some oak to this one and let it go for a bit longer a couple more months. It just tastes so good now it's hard to let it sit, but expanding the brewery is prob the best decision. Thanks for...

Hey everyone! I brewed a Belgian pale beer with the dregs of Boulevard Tank 7 and then a tiny bit of wine yeast. It tasted way too much like juice so I added some brett in there about 3 months ago. It tastes awesome now, but the FG is about 1013. Now I know you shouldn't bottle a wild brew...

sweet. thanks for all your help!

i think its just inefficient lautering bc of my equipment. but out of curiosity, what plays a role in conversion problems? my temps are generally pretty on point and my grain is crushed enough i think. also, why do ppl argue inefficient lauterting causes better beer? sorry for the questions-...

so my efficiency is around 55%. i know this isn't great but its the best i can get with my (somewhat faulty) equipment. i've been just adjusting my recipes accordingly but i was curious if there were any other negative consequences of having a low efficiency besides just having to spend more on...

here is a site that you can use to use adjust for the presence of alcohol in your final gravity reading for the refractometer:http://seanterrill.com/2011/04/07/refractometer-fg-results/

anyone have an idea of what it'll taste like? also, should i leave it in the fermenter a little longer to give the yeast a chance to eat more of those sugars?

thanks everyone! inebriated brewing sure does cause some interesting results! we'll see this Mark McGuire Ale turns out..

i pitched it last night (~15 hours ago). i think its too late to add a gallon of water, right? i feel stupid for not thinking of that before. but i had been drinking a little bit... oh well! i'll just have to brew something else next weekend. thanks and i didn't think to just add water to the...

so i just switched to all-grain and am still getting used to my system. i brewed this irish red recipe designed for a 3 gal batch: 6.14 lbs American Pale Malt 0.27 lbs Crystal Malt 40L 0.27 lbs Crystal Malt 120L 0.27 American Pilsen Malt 6.95 Total Grain Weight 0.55 oz Kent Golding...