Recent content by ziggy13

I might suggest souring it first, which could be done in less than a week, then fermenting it out with Sach, unless you really want to wait 3-6 months for your first one.

So I've brewed a couple of fruit beers using canned puree that turned out fine, but I'm wanting to step it up and try out some fresh fruit. The only thing I'm really trying to figure out is how to avoid the fruit while racking. I could either ferment and carbonate in 1 single Sabco fermenter, or...

Hey guys, I'm looking to do some fancy cork and cage bottles and was wondering if anyone on here has done this? If so, which corker did you buy and which size corks for the traditional 750ml champagne style bottle? What about cages?

Sounds good, I ended up biting the bullet and buying $44 worth of the stainless nails. 1lb of size 4D and 1lb of size 6D.

Is there a reason why you'd have to use nails instead of screws? I can find stainless screws locally a lot easier, however I haven't been able to find any information on using a screw instead of a nail. Logic tells me it would work just the same, but I really don't know. Any opinions?

I have been slightly underwhelmed with the character I've been getting from both sweet and bitter orange peel. So my question is, when does everyone add them to the boil? 99% of what I read says 5 mins, but it's not contributing much of anything. Anyone ever experiment with adding them earlier...

I've got some chicory I want to use in a variation of a stout. Has anyone used this before? Is this something that needs to be boiled, or can it be put into a fermenter for a couple of weeks of aging?

Thanks, I will check that article out. I am definitely excited to try it. I know starting with an OG over 1.100 creates intense osmotic pressure on the yeast walls, changing how they ferment, which is why the big boys slowly feed it more fermentables and nutrients and sometimes o2 slowly over...

I am interested in doing some refermentation techniques to create higher alcohol beers. I cannot find much information regarding the topic though, whether on here or on google. Basically all I know is you produce wort at as high of a gravity as you can and then after most of primary...

So far everything I have seen seems to indicate either 001 or 1056 as the yeast. I am curious if you guys really think that's the yeast they use? According to the Grit & Grain series the fermentation of BCBS is complete in 4 days. I can't imagine 001 getting it done that quickly. It's a fairly...

How'd this turn out? Do you think Goose Island uses 001 as their yeast?

This is excellent, excellent advice. Change a little bit at a time, slowly, until you reach your goals.

I agree with most everything posted already. To me 80% base malt is just a touch high, so I might throw in another type of crystal/caramel malt as well as trying to swap some of the base malt for MO. A different type of yeast a few degrees higher would be nice as well. I would also use a...

Hey everyone, I was wondering if anyone ever tried to use the distilled or co2 extracted hop oils to dry hop with? I did a huge barley wine last week and used hop shots for the 60 minute bittering addition as well as at 15 minutes for some flavor and aroma. I also tried to dissolve another hop...

Got it, so that number is basically a constant value I can use to determine the extract potential for all types of malt?