Search results

I brewed an Imperial Stout and dry beaned it with 2oz of lightly crushed espresso for 24 hours just before kegging. The beer is carbed now, but I didn't get enough espresso flavor out of it. The beer is carbed and cold in my kegerator, so what are my options to get more of an espresso flavor...

I brewed an IPA (mashed at 154F) 2 weeks ago with an OG of 1.063 and pitched 1 package of London Ale III (no starter). To say fermentation was less than vigorous is an understatement. After 1 week it was down to 1.030, 4 days later 1.021. At this point I warmed the temp to 72F and gently...

Friday night I tried my hand at kettle souring. After the boil I cooled the wort to ~85F and added OYL-605 (Lacto blend), wrapped the better bottle in a blanket to try to keep it at that temp for 24 hours. Per the Mad Fermentationist, rather than boiling to kill the lacto after 24 hours I...

I brewed an IPA (OG 1.063) on Friday night and and pitched a smack pack of London Ale III. Since then I have seen zero air lock activity. I know it can take a while to start, so out of curiosity I opened the lid and did see krausen so something is happening. For the life of me I can't figure...

This is my second time brewing the 100% Brett IPA from The Mad Fermentationist. The first time I used the Brett Trois mentioned in the recpice, which I know really isn't Brett, but this time I used some dregs built up from a bottle of Crooked Stave Hop Savant (100% Brett). The first time it...

I brewed a 100% Brett IPA using some dregs I built up from a Crooked Stave Hop Savant bottle (100% Brett) and am just about to dry hop it. Normally I never rack my beers to a secondary, but I'm thinking of racking this one to dry hop making it easier to collect and save some of this Brett for...

I collected some dregs from a bottle of Crooked Stave Hop Savant (100% Brett) and have stepped it up on a stir plate to 1 liter starter, but I think I screwed up as it smells kind of sour. I know Brett can produce acetobacter with oxygen and I suspect that might have happened. Is there any...

I've done 2 batches of a saison brett now, both of which have been a failure. Hopefully someone can tell me what I'm doing wrong. Apologies I don't have the recipe handy, but it was mostly just pilsner malt and some wheat malt. The first time I did recipe I mashed at 151F, used 3711 yeast...

I ordered a bunch of new stuff including a valve for my kettle, a chugger pump, and a CFC. All my tubing, quick disconnects, and valves are 1/2" however I now realize my CFC is 3/8". What's the best way to get the 1/2" tubing coming out of my boil kettle to connect to the 3/8" copper tubing on...

I've been using an immersion chiller now for years and it takes about 30 minutes to cool 5 gallons. I've just purchased a CFC, but am now worried about DMS while the hot wort sits before it goes through the chiller. Now I'm thinking about getting a pump and a whirlpool arm so for the first few...

I brewed this RIS a couple weeks back and in the thread it seems like most people racked from primary to secondary after a month. I normally never use a secondary in my beers, but am a little weary of leaving it in the primary for 3 months so was considering racking it to the keg at the 1 month...

I've done numerous SMaSH beers with just straight Mosaic and they're a tad too much on the fruity side so I'd like to add some dankness to a low ABV IPA I'm working on. I'm thinking I'll throw in some Simcoe and Columbus. What do you guys think? Batch Size: 11 gallons Est Gravity: 1.052...

I'm planning to drill my SS pot and add a weldless fitting to run through a counterflow chiller. I'll be using 3/8" copper tubing for my counterflow chiller, so should I also use a 3/8" barb on the outlet of my weldless fitting? I'm looking around and it seems most come with 1/2".

I did my first Flanders Red 3 months ago, split batch, half with various dregs and half without. Last night I racked the one with dregs to a secondary and while it didn't taste like straight up vinegar, it did have a slight acetic acid taste to it. I'm not sure if I have an acetobacter...

The time has finally come for me to bottle my first sour. It's 1 year old and has been at 1.003 for the past 4 months so I think it's safe to bottle. The last saison brett I bottled I erred on safe side of corn sugar to carb and the beer ended up pretty flat so I don't want to make that same...

I just brewed an all-grain batch of Zombie Dust from the recipe posted on this forum (using US04) and decided to try brewing with RO water for the first time. I used the Bru'n Water spread sheet for a light pale beer to dial in the water chemistry I was after which ended up calling for 1 tsp of...

I'm looking to make a second attempt at a Saison Brett now that I know where I screwed up last time, but just want some confirmation. 8.5 lb pilsner 1 lb Vienna 1 lb Munich 1 oz Amarillo @ 60 1 oz Amarillo @ 15 1 oz Amarillo @ 0 Last time I Mashed at 152 and used 3711, then added...

This came to my attention the other day when some friends and I were doing some side by side comparisons with my homebrew and some commercial examples. Both my friend I noticed that my beer was noticeably less carbonated than the commercial ones (all stouts). I carb by setting it at 30psi for...

After aging my sour in the primary for 7 months, just this past Tuesday I racked it onto 3 lbs of raspberries to referment. Should I have added any new bugs at this time? I used a mix of sacc, brett, lacto, pedio, basically the works for the primary. Should I expect to see much activity? 2...

I brewed a Gingerbread stout a few years back, but have made some changes. What do you guys think? Any suggestions? 11 lbs 2 row 12 oz Flaked oats 8 oz Black Patent 8 oz Chocolate Malt 8 oz Roasted Barley 8 oz Crystal 120 2 oz Cascade @ 60 min 1 tsp cinnamon @ 0 1 tsp ginger @ 0...