Recent content by SethMasterFlex

I decided against doing one for lack of keg space.

I have access to those beers and have used them before (Actually have an ES Bam in the fridge right now that I plan on using). The Cantillon bottle was just a special find for me, so I want to see (in my giddy excitement) if I can actually get anything from it, even to just add a layer of...

For now, I guess my best course of action here is to pitch it in some lower gravity wort and see what happens. I'll make a small starter this weekend and throw it on a stirplate and will update if I have any signs of anything good. In the meantime, if anyone has had any luck in this kind of...

Hey all. I just acquired a 375mL bottle of Cantillon Kriek from Feb 2010. It had been kept cool, the bottle felt like it may have been cellared in the ~40F range (not completely sure on the storage temp but it was kept cool). I want to get the best possible use out of these dregs, so I had a...

This weekend I'm brewing Candi Syrup Inc.'s clone of Westvleteren 12. http://www.candisyrup.com/recipes.html They state that Westvleteren 12 has subtle leather and brown sugar notes. They say that they were not able to obtain these flavors from a traditional single or double decoction...

Boiling for 4+ hours is what helps create a dextrinous wort for for microbes/brett to slowly eat over the course of fermentation. The turbid mash is designed to do the same thing. Your pulled portions will be raised to temps that stop enzymatic activity, leaving unconverted sugars as part of...

Yeah they're thicker. Most craft beer producers know what CO2 volumes they're shooting for and have bottles rated for their purposes (one use). The guys at the LHBS are kind of clueless on this stuff, but I could prob find out what distributor/brand they use. Just looking for general...

Does anyone know what the pressure limit is on standard homebrew bottles (12oz and 22oz) that you can buy from any homebrew retailer? I'm not talking about recycled bottles, just the kinds you purchase for homebrew. I'm looking to carb about 3.5-4.0 volumes. I usually use my Belgian corked...

It was about a "calculated" 140 IBU. I say "calculated" because I've done enough hop bursting in IPA's to know that the bitterness doesn't really get that high or that its perception is softened. The Citra was about 12%AA and the Simcoe was about 11%AA. These were all whole cones.

I brewed on Sunday and the recipe was as follows: 90% Pilsener 6% Munich 9L 4% Caravienne 1 oz Simcoe 90 mins 1 oz Simcoe 30 mins 3 oz Citra 20 mins 1.5 oz Simcoe 15 mins 1.0 oz Simcoe/0.5 oz Citra 0 mins 3 oz Citra Dry Hop (will dry hop after gravity is stable) WLP550 Brett B (will be pitched...

I am going to be using Roeselare + dregs (so lacto/pedio/brett/sacch). Im definitely going for more sour (not Flanders Red sour but up there). The recipe calls for a Flanders mash, which I've never done before, so forgive me if my information is off. The Flanders mash should give me longer...

I'm going to bs brewing a Sour Golden Ale similar to the "Petrus" recipe in Wild Brews. Off the top of my head I believe it's 90% pils 10% Carahell (10L) to 1.055ish. I'm going to use this recipe as a starting point, but want to add a little unmalted grain to give the bugs some more to chew on...

I use Beersmith for recipe formulation. You can download a free trial online. There are also numerous sites that do the same, but Beersmith is totally worth the $20. Your FG will typically increase as your OG does, so the 1.009 isn't gospel, just a general target for you to aim for. Belgian...

I'm not an extract expert, but I think extra light is similar to pils. Lowering the FG doesn't just boost alcohol, it dries the beer out and makes sure it's not too sweet. My last was 1.081 down to 1.005. I'd call it a Belgian Golden Strong except the emphasis is on the spice and hops. I'd...

The sugar is in the recipe to dry it out. Ideally, you will have a FG lower than 1.010. My last Tripel was 20% sugar, 77% pils, 3% Munich and ended up at 1.005. That's where you'll get your alcohol boost. Caravienne is just going to counter that and make your beer cloying IMO.