Recent content by Morkin

How'd the beer turn out?

Thank you. I just brewed a batch of this about 4 months ago and bottled it a week ago. I've made it about 10 times and it always amazes me how easy and mostly predictable the taste is when done. Post some pictures of your beer if you can!

The warmer the better. I leave mine at room temp, but if you can maintain 80-90 it will produce more lacto.

Wow. Its been a while since I've posted on Homebrewtalk. Its amazing to me that since posting this back in 2009, its still a popular recipe and I still get requests for answers. I actually will be brewing this recipe this week, so if anyone had any questions, please post here and I will...

100% correct. Just because you don't see your airlock going crazy, doesn't mean it isn't working. I use the 48 hour rule for my sourness only after I have tasted it. If it's sour enough for you, pitch the yeast. Hydrometers and your tongue are the best tools for this beer.

You are correct.

I have kegged this beer twice, and I have never had dedicated lines. The reason being is that I compleatly disassemble my system and kegs after each use and sanitize it. That being said, if you do bottle, you can bottle it normally with the regular bottles, but be sure to carb it at a much...

To answer your questions: 1) Not sure, I never do oxygen additions other than shaking the carboy. 2) I have never noticed any DMS, 3) That depends on your taste buds and what you think the beer should taste like. I have kegged it after about 4 weeks before, but I think the best choice is...

Not to be an insult, but you have 3 other batches in the background of that picture, one of which seems like the Krausen went into the airlock, how do you not know this? :) You will be fine, as long as the airlock had sanitisor or sanitized water in it. Like Shack01 said, if you are going to...

Made 5 gallons of Cider this past weekend with Dry mead yeast (Wyeat 4632) which I had thought was regular cider yeast. I've read where sweet mead yeast will produce a good cider, but who well do you think this one will ferment or taste? It's only a day or into fermentation, should I pitch...

That's what I was leaning towards. I'm also thinking of giving it US-05 instead of a lager yeast in order to make sure it's done quicker. Ferment cold at say 60 for a clean finish and then cold crash to clear up. It's a pumpkin spice, so it doesn't need to be super clear anyways.

I brew a pumpkin spice every year with Pale Malt and real pumpkin. I'm out of Pale Malt, and only have the following: German Pils, German Munich, and German Malted Wheat. What beer style with those base malts or mixture would brew the best beer with Pumpkin and spices? I was thinking...

Just tried an actual GOSE from Germany. This recipe is somewhat close, but not accurate to the style. I would cut back on the salt to about 50% what I used. Some for the coriander as well, and only do a 24 hour lacto instead of 48, in order to sudbue the sourness.

You shouldn't get good head retention out of this beer. This beer has such high levels of acidic acid that it should cut the head completely off by about halfway through drinking it.

Not sure how this would work. I would try it and see!