Recent content by mindless2

Hey Guys, Anyone think is is a bad idea?? I want to make a IIPA this week, I just so happen to have a wlp080 starter stowed in my fridge so I'm considering using it instead of wlp001. Any input would be great!!

count me in!!

I'm in!!

awesome products, I'm in!!

awesome!!

I just took a sample, pH 3.7 , still tastes good, just sour... I'm thinking I should just cold crash now and rack over to secondary?? they are getting kegged so no biggie if i finish them a little early

This is the top of my kettle sour, it appears to be crusted over.. is this ok?? At first I thought the white was mold but now I'm unsure.. may be yeast..... I used Wyeast - Belgian Saison 3724 and Wyeast - PC Farmhouse 3726-PC ... the clear top one is same saison recipe only not kettle...

A 310T for me!!!!

ITC-310T please!!!

in!

Awesome, thanks guys... I'm sold, tossed it into my English Bitter yesterday!

nice, I have a few friends that are gluten sensitive... Did you keg or bottle? I was just worried about the sediment... if i needed to filter, for best results...

Hey fellow brewers! Any of you use clarityferm for gluten free?? From the forums I see it has great results! I'm just wondering if the use of filtering is needed or maybe a secondary ferm. To reduce the sediment going into the keg or bottles?? Thanks T

I dont have the recipe handy, but The more research I do, it seems that could be it acetyl aldehyde or maybe acetyl bacteria.?? I do remember that the abv finished about a % or so lower than it should. I kegged it and placed it in the basement for another week....

Hmm... I never tested the mash or wort ph..... the finished ph was 4.3, borrowed a tester (and ordered one) I wonder the tartness/bitterness cause then...