Recent content by merkinman

I brewed my first attempt at a Chanterelle Beer Yesterday. The main batch is an Extra Pale Ale (15 gals), but for five gallons worth, I made adjustments and added my shrooms (see additions under "Chanterelle Saison": XPA: Malts 25 lbs pilsner 5 lbs wheat 5ml Lactic acid in mash (no other water...

How did it come out? I've been collecting and xryi g for a few months now. They are just so few and far between in GA to collect big stashes, so I dry as I go.

Thank you for all the input. The suggestion to look to Jever was helpful indeed. I've decided to go with adding .25g Gypsum .10g Epsom Salt .10g Calcium Chloride to my home water, which should result in a water with the following profile: Cal 54 | Mg 4.6 | Na 12 | Sulfate 73 | BiCarb 36 |...

Interesting. The Sulfate was what I was looking to adjust the most (using Dortmund 120 and Vienna 125 as examples). I do not want to go as far as Dortmund water -- somewhere in between there and Munich. I think it was Kaiser who suggested somewhere to keep sulfates around 100 and higher...

Hello All. I will be brewing a second batch of my last beer next week. This batch will have a small gravity adjustment as well as some water adjustments. The beer is a (for lack of a better term) a pseudo German pils (80/20 Pils/Munich) with Mittelfruh hops. I want to bring out a sharper...

This starter was pitched into a test batch of beer about three weeks ago, and the fermentation is taking on a very interesting path (one more like a lambic or other sour beer than some of the "cleaner" Belgian-esque) examples on this thread). The beginnings of a powdery / filmy white pellicle...

After about a 30 hour lag, my test batch for the starter of wild yeast I captured in my yard had developed a thick, fluffy krausen. Then these little curds rose up and floated to the top - looking all cheesy for about a day. This morning it looked as though the fluffy krausen was coming back as...

Good points. I was intending to capture this to use in another fuller batch of beer (there is only about .5 a gallon in the jug now), and I do suppose if I wanted to let that little bit run the course to drink, I would be premature in removing the beer. O.G. - 1.051 Now - 1.004 :rockin...

This is what happens (from Lambic by Guinard): (3 to 7 days) Enteric Bacteria and Kloeckera Apiculata (2 weeks) Saccharomyces (3 to 4 months) Lactic Acid Bacteria (8 months) Brettanomyces plus Pichia, Candida, Hansenula and Cryptococcus As for why it would be helpful to decant now, that...

American Rye Beer

I set out about a gallon of second runnings for around 18 hours before pouring them into a sanitized jug and covering: Cool ship by danasieg, on Flickr On around day five there was a thick krausen, and the wort was very active - so I was encouraged indeed: 5 days by danasieg, on...

O.G. = 1.046 F.G. = 1.004 Mash = 122 (30 min) -- 146 (60 min) -- 168 (10 min) I was wondering if this was even possible before reading this thread -- but it is still a higher attenuation rate than I've even seen here. I did dilute this batch with some water, and am wondering if the...

Great thread here. Any ideas on how I might get my hands on the Ballantine ad with John Stienbeck? I have been searching for one for years.

Looks good. Saison is pretty versatile. I would leave the orange and coriander out though.