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I have about 30 or 40 of these crown finish Belgian bottles: http://www.northernbrewer.com/375-ml-belgian-style-beer-bottles-crown-finish I am giving these away. They have been used to bottle sours a few times. They should be clean of any gunk as I intended to use them again before...

I like the Brett idea. Many wild/sour beers are intentionally mashed at high temperatures & contain less fermentable malt bills in order to leave a lot of sugars for the Brett to eat. But be prepared to dedicate at least a year to the fermentation. Maybe longer. 1.04 is a lot of left over...

I have the 7 Gallon Brew Bucket and the FTSS temperature control system. Both are great products. Highly recommended.

I brewed the 20lbs of grain, 5 Gallon batch over the weekend, and I did the 2 hour boil. My kettle is only 10Gallons, so I initially collected 7.5 gallons of wort in the kettle. Then I collected another 2 gallons in a separate vessel. After boiling off about 2Gallons in the first hour, I...

Thanks for the feedback. Great point about the longer boil. I'm planning to do a 2 hour boil for the 20lbs of grain, 5 gallon batch. That should get the sparge ratio close to the normal range.

When preparing to run my first very big beer on my 5Gallon all-grain setup (20lbs of grain), I realized that the sparge ratio would be very small in comparison to what is normally used. I usually collect around 7 or 7.5 Gallons in the boil kettle. Some quick estimates: 20lbs *1.25qts/lb =...

Other people may not have had the same experience, but I have not been able to get good hop character in my bottle conditioned IPAs. Only the keg conditioned IPAs have come out as expected. Once I had a Double IPA where half was kegged and half was bottled. The kegged half was one of the best...

I did the deep clean after the 2 bottled beers with delayed head creation. I had the same thought as you: Maybe something oily caught in the plate chiller was creating the problem. I once added grapefruit zest to a beer and made the huge mistake of allowing the zest to pass into my plate...

The last 2 beers I brewed and bottled have both suffered from the same strange issue. After the normal 3 weeks or so, the beer has the expected level of carbonation. The bottle hisses when opened and the mouth feel of the beer is completely normal carbonation. But there is absolutely no head...

You should be fine bottling at fridge temperature. The diacetyl rest is for lagers that ferment in the 50F range. The standard technique is to raise the temperature to around 60 or 65F for the final 1/4 of fermentation. Since your fermentation took place at 65F or so, there is no worry...

I fermented in a 1/2gallon growler once before. I stopped right when the neck started to curve in, and i think that was about 0.4 Gallons. So with 10 growlers, you might want to shoot for closer to 4 gallons overall instead of 5 gallons. 11.25 # LME is a lot for 5 gallons. Depends on what...

For a few reasons, I needed to bottle this beer younger than one would normally bottle the lambic. It did spend over 6 months on the figs though. 2.5 Gallons straight Lambic 2.5 Gallons Lambic on 3lbs of frozen local figs Processing the figs: Tossed all the frozen figs in a pot and...

It depends a lot on the style. If I am feeling very disciplined, I will leave a style like an Imperial Stout sitting outside of the fridge for at least an hour before opening the bottle.

Thank you for the replies. It is helpful to see that someone else has also experienced this specifically with hefeweizens. I never heard about filtering and bottling hefeweizens with lager yeast. That is really fascinating. I also kept a mason jar of this hefeweizen yeast that I washed...

I brewed a hefeweizen back in July. This beer was never spectacular, but it was a decent, easy drinking hefe. Last night, I opened one that had been sitting in the fridge for a few weeks, and I could immediately tell something was off from the smell. It was slightly sour smelling and almost...

I just brewed a Berliner Weisse using method 2a: 2a - Normal mash + single fermentation, but pitching lactobacillus few days before pitching saccharomyces My experience so far: 5 Gallons Grain Bill: 3.5lbs Pilsner, 3.5lbs Wheat OG=1.036 ~5 IBUs from Tinseth equation: 1oz Tettnang @...

Sounds like infection since you went 30 days and didn't use too much sugar. (You didn't check FG, but you observed it go through fermentation, right?) Do you taste any funky Brettanomyces flavors in the beer (or foam in your case)? My friend had an entire batch of infected bottles. If he got...

Oh, sorry. I think my post was misleading. I pitched at ~65F but then immediately placed it in the fermentation freezer set at 52F. (Not sure how long it would take to move from 65F to 52F in the chest freezer.) After 4 days it reached 1.02. Then I did a d-rest at 65F for 6 days. Racked...

That is a good point, osagedr. My pitching temperature was definitely warmer than my fermentation temperature. I'm not sure exactly what it was, but I added a late ice bath combined with an immersion chiller so that I could get the temperature lower than the ales I brew. Also, since I brew on...