Recent content by rocky6501

Dear UndeadFred That ratio is a rule of thumb. Slight deviations should not matter too much. What is equally important are the rest of the process steps. Try to ferment cool around 65F if you can. I definitely encourage the use of actual alcohol fermenting yeast. Champagne yeast is a...

I'm going to try again soon using the Bruery's tips: multiple staggered yeast pitches with oxygenation, staggered fermentable and adjunct additions, and finishing with high-gravity yeast. If it goes well I'll come back for an update. I doubt the recipe is complex or unique. I also bet that they...

Hey, man, just stumbled across your post. I had a similar experience with my GBP recently. I just got it, and had it in the fridge for 2 weeks before I had a chance to whip up a batch. From what I've read over at yemoos.com (http://www.yemoos.com/gingerbeerguide.html), the GBP doesn't hibernate...

I'm just checking in on your subsequent priming and serving iterations. Any more insight or rules of thumb?

Just whipped up my first batch of this using your recipe. The only differences are the following: - the "steamed rice" portion in my batch consists of 1/3 flaked wheat, also purchased at the korean HK market - using cote du rhone yeast, since it is supposed to be a lower attenuator (keep it...

OP here. I still haven't found anything really on point. But, if I were to take a whack at it, I'd make a nice imperial stout that I like, user a super high gravity yeast, and boost the gravity with multiple DME additions over the course of a week, pitched directly into primary. I'd also add...

It's probably too late, but I've been researching the same thing. I think you're best bet would be to go with brett. C. if you're going traditional. It's on the milder end of the brett. funk scale. If you innoculate from the beginning, I think you may end up with overattenuated beer, which...

I think my approach to agave as an ingredient would be to go down either the mead or the braggot route.

OK, that's good to know. I'm just being excessively cautious. Microbio in college made me just pretty much assume that bacilli are everywhere. Thanks for the support. BTW, I used your online how-to for pretty much 90% of my process flow. Granted, its a lot of work, but I think it is a lot...

Great, thank you for the tips. I think I'll just put mine in the freezer for now, if only for an abundance of caution on my first attempt. I'm going for a more natural lactic acid effect rather than adding acid, so taking it out of the fridge might keep the Kome Koji from souring additionally...

I endorse Taylor-MadeAK's resources. I'm currently building my moto, having built up my Koji culture over the weekend, surprisingly successfully, I might add. BTW, Taylor-Made, I just posted a question about storing the Koji in the short term while building up my batch. If you have a...

So, about four days ago, I successfully "malted" a few pounds of steamed rice with Koji mold spores, and I've started the moto/starter culture with yeast, and its moving along. That starter culture is in a gallon container, and it will be there for about 10-14 days at 47F to mature and...

Pulque is a complex wild fermentation of agave syrup, bacterial and yeast. I believe it is also pulled from the flowering stalk rather than from a baked cone. It's kind of a unique product.

I definitely practice this with all my dry-hopped ales. My rule-of-thumb is simple. The final 7 days of secondary fermentation is the dry hopping period. It could be in secondary for 1, 3, 5 weeks, whatever. The final 7 is the dry hopping. I do this because I like my IPAs and CDAs to be...

Excellent read, thank you. Anyone have a bead on anything special in the grain bill? Or is it a pretty standard american imperial stout?