Recent content by soursessons

There is one sure fire way to get pumpkin flavor in beer. You can juice the pumpkin into a pot. Put a beano in there and let it sit overnight. This will convert the sugars. Then proceed to boil down to desired gravity/volume. Works everytime.

So here is my question. I have 2 gallons of beer, a 5 gallon keg, and a carbonation stone keg lid. Is there a specific amount of head pressure I should put in the keg to get the CO2 to dissolve in the beer instead of filling the head space.

So I have some more information on this strain, well at least that I can get it. No lab specs yet. I went to my local brew store in Grand Rapids, MI. There is a local yeast lab that is starting out and is building cultures of this strain. I will keep this up to date on my results. I hope this is...

Thank you so much for your information. Wow! that is quite pricey for the lab culture. Do you know if this is just for a slant, or is it a pitchable quantity. I will email White Labs and see what they say. I am looking into this as a strain to use commercially as it will produce acid and little...

Just out of curiosity, what specialty grains are you using? In my experience, specialty grains should be kept at an almost min in a honey wheat, not that there really a standard for honey wheat. Viva la difference! Almost anything added will take away from the delicate flavors of the wheat and...

This could 1 of 3 things more than likely. It could be old extract as it can gain color over time from oxidation. It could also be the sugars from the extract fell against the bottom of the kettle during rest and caramelized on the bottle during reheat. It could also be the honey caramelizing...

After a lot of research I have found many different methods of using Lacto. The predominant disscutions are about using lacto D in berliner beers either a sour wort or post fermentation. The more I find out about different strain of Lacto the more I dislike the traits of the Lacto D stain. It...

That is what I was actually thinking. I assumed the ratios would change. I am actually hoping for a house blend over a few generations. Not exactly sure how this will end up. Should be fun either way. Thanks for the input. My thought is I will actually loose some of the brett over time due to...

Here is my question. I am currently fermenting a Strong Golden Ale with WLP670. I know that this is a specific blend of a traditional saison yeast and brett. Both of these are known to be great top croppers. If i top crop this yeast and repitch by weight on an average cell weight how different...