Recent content by TTodd

Hoping for some really basic beginners advice on producing a sour like ToD. My experience in Sours is limmited to kettle-sours so no real experience in doing a real sour. I see many recipes for the grain bill but my question is with the yeast. Can I just simply pitch the Roeselare yeast right...

Sorry - should have been a little clearer. Was asking DocScott - at one point he had a site (thecasualbrewer.com) where he had a nice attempt at a recipe that he reverse-engineered and it looked to be pretty close. I've always wanted to try this and now when I tried to reference this site...

Looks like i cant reach the link you had to your recipe (in fact I left a comment or 2). I just went to look for this again thinking that i'd give this a whirl. If your site is no longer up would you mind putting your recipe in here? It looked VERY promising

cutigers81 - Just wondering if you ever brewed this and if so, how did it turn out? Thanks

Hi - Looks good - what was your OG?

I'm very interested in trying to do something close to Pernicious. Was glad to see the insight coming from Luke Dickinson (thanks for sharing that arnobg). On the idea of keeping the grain bill simple - he explicitly states "no crystal". What about maybe in addition to a base grain of Maris...

Question regarding the substitution of the flaked corn with sugar... Was this likely done on a cost-basis? I'm thinking of trying this recipe and wondering which way I should go (Sugar vs Corn). Has anyone tried it both ways? I'm glad I read bearcamp's post on adding the sugar to the...

I'd be a lot more comfortable if all I had was 1 gallon - I think that 3 gallons is excessive. Regarding my efficiency - my overall efficiency is a little under 70%. I do have a pickup tube that gets pretty close to the bottom.

I have a 20 gallon PolarWare brew kettle that I use as my MLT in a HERMS setup. I have a false bottom that has ~ 3 gallons of space under it. I have a feeling that this may be the cause of some of my efficiency and attenuation problems that I've had since I started using this system. So...

OK - So I am planning on brewing a 10 gallon batch of this tomorrow. I have a temperature-controller for an old fridge - so I'm going to use that for fermenting this. Couple questions on this: 1) Fermenting - from reading the book - it sounds like this will ferment in a week. Does that sound...

So just to be clear on the steps - after the primary fermentation, you put in secondary and had that "lagering" for a month? I would assume that it's simply uncarbonated, just a normal secondary fermentation done at a lower temp. Is that correct? His instructions said to carbonate it first...

If I were to carbonate and then lager for 1 month - Could I just hook it up to my CO2 for a few days at high pressure, then disconnect and put it in the fridge at 44 or so without any gas hooked up to it? Not sure that I have room in my kegerator (where my co2 tank is) for them to sit there for...

I have the book "Brewing Classic Style" by Jamil Z and am interested in brewing the Strict Observance Tripel. Under the Fermentation and Conditioning instructions it states "Pitch the yeast at 64 and let the temperature rise slowly to 70 over the course of 1 week. When finished, carbonate...

Thanks for the info guys. So now I am doing another batch and this time I'm just using a single smack pack and doing the multi-step preparation. I made a starter in 1.4L. Now - my question is when I pour off the wort and leave just the yeast slurry, are we talking about leaving only the...

How crucial is the crash cooling for this beer? I brewed a 10+ galolon batch and it has finished fermenting. Was planning to keg 5 gallons and bottle the rest tonight. If I skip the crash cooling and just do that tonight - will I be OK? Or should I put it in the fridge and then do the...