Last Activity:07-22-2012 5:47 PM
2 Likes on 2 Posts
Posted in thread: Watermelon Sour on 09-16-2011 at 05:34 PM
This is something I'd love to do. How much watermelon flavor did you get out of it?
Posted in thread: Wheat IPA on 04-07-2011 at 03:47 AM
Note: I assumed a 70% efficiency on this recipe11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain
84.62 % 2 lbs Wheat, Flaked (1.6 SRM) Grain 15.38 % 1.00 oz Columbus (Tomahawk) [14.00 %]0.50
oz Centennial [...
Posted in thread: Sour Ale In Bourbon Barrel?? on 03-15-2011 at 03:46 AM
With those small barrels, especially if it's a fresh one, the oak would be the primary concern.
But, I would think that acetic acid could be an issue as well, given the relatively high oxygen
Posted in thread: dandelion lambic on 03-03-2011 at 05:23 PM
Fantome Pissenlit is brewed with dandelions and it's easily my favorite beer from them.They dry
out the flowers and then soak them in water for a couple days before adding the "dandelion tea"
Posted in thread: Easy Way to Make Sour Beers (1 gal wort + dregs) on 02-25-2011 at 04:54 PM
My method did not use 2nd runnings. That was an idea by another poster. What I do is that I
take wort from the boil. For some of my beers that I want lacto to be a big contributor then I
take the wort...
Posted in thread: Easy Way to Make Sour Beers (1 gal wort + dregs) on 02-24-2011 at 05:49 PM
Sort of curious as to how quickly these develop, since they're such low gravity to begin with.
Of course, a lambic recipe is not high gravity by any means, but if you're using second
runnings of a bee...
Posted in thread: Attempting Supplication clone on 01-25-2011 at 06:46 PM
I sent Vinnie an email about this sometime back. Here is my proposed recipe and his
response:86% Pale Malt (2 Row) US4% Aromatic Malt4% Caramel/Crystal Malt - 40L4% Special B
Malt2% Chocolate MaltOG: ...
Posted in thread: Sour Mash Saison? on 01-17-2011 at 04:12 PM
Thanks for all the tips, guys. The sour mashing in a keg sounds like a really good idea,
actually, but unfortunately, I didn't have any open ones to use.I've let the sour mash go for
about 2 days now ...
Posted in thread: Sour Mash Saison? on 01-15-2011 at 07:43 AM
I have been wanting to do a dark, bretted saison for awhile now and plan on finally getting
around to it within the next week.I was thinking a little lacto/sourness might work nicely and
make for sort...
Posted in thread: souring with kombucha? on 09-29-2010 at 11:21 PM
One of my local-ish breweries did something similar to this as well:
- Bottle conditioning - splenda or truvia
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- time to play the "can you name this style by the pictures" game.
- Coolest can ever?.....arggggggg
- Whirlfloc Experiment
- Question on diluting wort...
- Hop Farms and Brewer, Orange County NY
- Questions on Campden tabs
- Bitter and very dry Wit. What do you think
- Possibly ancient, definitely orange mead