Recent content by quietglow

In case anyone is following this: after a couple weeks, the beer tasted great. More tart that sour. I added 5# of frozen MI sour cherries and tasted after a few days. Very good!

I boiled the sour portion this evening and added it to the already fermenting half, and before I did I tasted it. Super duper sour, and very clean. It also was sorta oddly more viscous than normal wort with a sort of mucousy quality. I suppose it's possible that some wild yeast might have...

I'm using the White Labs blended one (the DuPont and french strains) for the first time. I'm usually a fan of the Dupont strain, but I'm experimenting. I also didn't want to have to worry about stuck ferments given all the other messing around this beer entails. Yes, the sour mash process is...

When I got home from work yesterday, the starter was very obviously soured. The apple tartness was stronger and there was some fermentation underway. I didn't check this thread before I did so I missed the MFs updated method of doing this, but I'm not too concerned -- it seemed to work out...

I thought tasting a sour wort unfermented was risky. No? My plan roughly the one suggested on an old Mad Fermentationist post: split the wort pre-boil, sour starter into 50% and proceed normally with the other 50. After 3-4 days allowing souring, boil the sour half, cool, add to the fermenting...

This is not exactly on-topic for the forum, but I suspect y'all will have an answer for me: I am trying to make a lacto starter for a quick sour. I am taking 500ml of 1.020 wort made with bottled water, adding .5c of crushed grain to it, then holding it at 110f with a heating pad. For some...

Subscribed. I am using this method to make a Oud Bruin in old stonewear jugs. Posted info about that over here: https://www.homebrewtalk.com/f163/fermenting-stoneware-jug-473696/

So I decided to go with sanitizing. I let it sit for 12hrs full of starsan. The plan is to use the method outlined in this recipe: https://www.homebrewtalk.com/f72/landers-fred-241728/ My version is more Oud Bruin than Flanders Red, but I plan to make another 5 gallons in ~4 months to pitch on...

I was at an estate sale this weekend at the home of a former wine-maker. I ended up buying three 5 gallon stoneware jugs which had been used to store wine or brandy. As you can see in the photo, the last vintage wine in it was 1982. All three jugs have a small amount (less than 1 cup) of wine in...

I'd love to have left the first beer to clear more in the keg (the air contact made me cringe) but as I guessed there was already a ton of trub and the beer isn't even clear. If it didn't clog the tube when dispensing the beer, it would have ended up in every glass. @hello 6 days, not 4! Come...

Actually, not even much time: I just racked the keg back into a carboy and before I did I took a few oz's of beer directly off the top of the keg once it was open. It was almost clear and no corn taste at all. The bottom of the keg had almost an inch of trub. I think what happened is this...

Okay good thoughts. I am, without a doubt, a very fast brewer. I.e. here's my faux brewery: https://untappd.com/ImpatienceBrewing/beer So I tend to make small beers and they tend to be hitting their peak about 4 weeks post brewday. It could quite possibly be the case that BIAB isn't the method...

Interesting. Yep, definitely corn. And yes, lots of belg pilsner malts in both batches. I don't have my saison recipe here at the moment, but here's the one for the pale: http://www.candisyrup.com/uploads/6/0/3/5/6035776/westmalle_extra_-_004.pdf I deviated from that only in mashing at 152...

Thanks. I should have said this: other than mashing, I am following the same methodologies I've used for lots of years now to make satisfactory beer (i.e. sanitization, kegging procedures etc). Yeast for batch 1 was Wyeast 1388 and the second batch was my second use of a DuPont saison culture...

Cloudy Dorito Beer :( So I've been brewing since the 90s, first extract, then AG, then back to extract. Recently, I decided to return to AG brewing and decided to do so via BIAB. I've done two batches and I'm afraid they both are dumpers. Batch 1: Belgian pale, brewed 4/19. I noticed post...