Last Activity:01-28-2015 11:31 AM
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33 Likes on 26 Posts
Posted in thread: Post your infection on 11-30-2014 at 08:53 PM
Went to keg the hibiscus saison and found this. Those are bubbles. No green or white mold.
Doesn't exactly smell off. Wife says its a little bitter to her but its actually fine tasting
to me. We've do...
Posted in thread: Airlock dried up at 1.5yrs in on 10-11-2014 at 03:27 PM
Five sours in. All 1.5+ years old before bottling. None ever used an airlock after primary
fermentation. Used the toasted wooded dowel in a bung method. All are fine.We can speculate all
day about wha...
Posted in thread: How many gallons of homebrew in 2014? on 09-15-2014 at 07:41 PM
25,833+ 6 Saison - Sorachi Ace, Ginger and Wasabi (we'll see ;) )25,839
Posted in thread: How many gallons of homebrew in 2014? on 08-30-2014 at 03:47 AM
24576+6 gallons Pale Ale+6 gallons GF Saison+4 IIPA24592
Posted in thread: How does this sound? on 08-30-2014 at 03:42 AM
If this is a ~5 gallon batch this is like a ~9% ABV 130IBU beer. Will it be an IPA?, uh yeah,
IIPA for sure.Judging by the way the question is written, I'll assume this will be your first
big arse IPA...
Posted in thread: Berliner Weisse In 5 Weeks? on 08-29-2014 at 04:41 PM
a. A 40 watt light bulb will maintain a 100-110F temp in an insulated cooler/closed
fermentation chamber, or even in the oven with just the internal oven light on. Wrap the pot in
a towel to help insu...
Posted in thread: What I did for beer today on 06-14-2014 at 02:01 PM
Not going to win any awards but some home made ceramic tap handles just went on.
Posted in thread: What I did for beer today on 05-28-2014 at 01:49 AM
Bottled 11 bombers and a case of 12s of our now 26 month old black sour. Had about a pint
overage so we're drinking that for dinner. Pretty interestingly good. Coffee, chocolate and a
LaFolie esque so...
Posted in thread: How many gallons of homebrew in 2014? on 05-11-2014 at 05:30 PM
14,456+ 6g Berliner Weiss=14,462
Posted in thread: Rack a Berliner Weisse to secondary? on 05-05-2014 at 02:06 PM
Next time I think I will give the lacto a heads start and then pitch the yeast so I can keep
the wort at a higher temp.That's probably the quicker way to get it sour. It will still sour at
a lower tem...