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Well...I did a trub dump on Saturday (day 14 of fermentation) then a yeast dump on Sunday. Both didn't have as many solids compared to other trub and yeast dumps done via other types of yeast. Cherries were added on Sunday...PSI on the conical was at 5. Tuesdays PSI jumped to 12, when i...

Cherries were pasteurized between 146F-150F for 40 min. I cooled the cherries to 80F over 4 hours then popped it into the fermenter (also added 1.5 tbsp of cinnamon). I purged a few times with CO2. Next day the pressure was rising on the gauge so there's a minute amount of yeast activity...

Noted, thank you gentlemen. I'll run with the pasteurization method as you had described. being 30lbs of cherries, I was going to ladle them into the 4" port on the top of the conical to minimize the amount of oxygen, then close & purge with CO2. I'll be running a trub dump on Saturday...

Most recent, "Cherry Poppin" Sour

Thank you for the info! Few questions on this, - Will the flavour change during pasteurization? - Would you be able to add potassium metabisulfite direct to the cherries rather that pasteurize? - What would be the bad side / worse case scenario of adding the cherries without either...

I'm currently fermenting a 16 gallon batch with Philly Sour yeast (Stainless Conical). After day 15, I'm going to run a trub and yeast dump then add 30 lbs of tart cherries (as is). The cherries are frozen and will be thawed 32 hours in fridge prior to being added. I'll then purge and...

Yeah, I completely agree. It takes an extra 30 minutes to disassemble/clean/reassemble. Mitigates most the risk. Good info from all sides. Cheers

I own a Spike CF 15 conical fermenter. Cleaning wise it's a complete disassembly, soak, scrub and clean. Whether its a spike or other brand of conical, what's your take on the disassembly vs. the CIP ball cleaning method. I always err on the side of caution when it comes to cleaning and...

Kegged and carbing in Keezer at 39F, going for a 6 week lager. Final gravity ended up at 1.008, abv is a bit higher than I wanted at 6.3%, but if it tastes good than who cares. I always run a quick taste after I calculate my FG, tasted decent, pumped to see how it polishes up.

Update - Pitched yeast around 3:30 p.m. Saturday @ 50F - Sunday a.m. airlock had some nice movement, temp @ 54F - Able to keep window cracked in order to maintain fermentation temp of 52-54F from Sunday through to Wednesday - Took a reading Wednesday and...Holy ****, it was at 1.012 in 4 days...

So here’s the brew day, Ended up pouring my mash/sparge water in 16 hours ahead to try to remove as much chlorine as possible, never had done this so what the hell, why not Grain Bill 33.9 lbs (after mods) Mash Vol: 13.5 Gal (1 table spoon gypsum added) Sparge Vol: 9.2 Gal Pre Boil Vol ...

Using Munich 10L as the base malt. Brewing as i'm typing this, sparging at the moment. Ran with my last recipe update as stated above, have 6 packs of yeast (line in the sand already lol) rehydrated. I'll add some pics of the session today. FYI, using a Grainfather G70 Cheers

Using Caramuch II, I dropped the total to 4.4% of the grist. In regards to the Carafa, it will be added with 10 min left in the mash plus the 10 min mash out at 167 (total of 0.9% of grist). I'm thinking it shouldn't add any noticeable flavor being that amount/late addition. Cheers

Reporting back, it's been a minute!!! So....first two kegs I had decided to dump in some frozen drink concentrate into the carbed keg....Bad idea, It wasn't the greatest but wasn't the worse. The last keg (no additives) was sitting in my keezer (39F-41F) since kegged (7 months ago), i just...

A lot to digest info wise, but definitely good points all around. Pitch wise, Ale yeasts I usually just run with 3 packs for a 17 gallon batch on anything 1.053 and under. Anything over an OG of 1.053 I tend to add an additional pack, decent results so far with the odd meh...batch. In regards...

Good info and much appreciated! Agree with you 100%, 3 extra packs pale in comparison to the time invested. I want to make sure this is my best batch yet. I've been brewing for 5 years now and still so much to learn, but that's the beauty of this hobby Cheers

I've looked into a bunch of posts of this nature in regards to Marzen recipes here and online, so many different recipes and opinions.... I've made a few in the past but they just didn't do it for me. One lesson learned, was the issue with under pitching on the 34/70, basically I had gal wort...

Will do! I like the idea in regards to blending, I'll keep that in my back pocket on future brews as well as the cider vinegar idea as mentioned by Sipina, interesting. Cheers

Sorry for the poor intro...I'm not aiming to make a flanders, more of a fruited sour (subdued on the sour). I was just trying to explain my experience with sours (flanders being the only enjoyable to my palate to date). I'm brewing this on now as we speak, fingers crossed! I'll post updates...

The only sour that I really enjoy is a Flanders, the rest of the style doesn't really do anything for me due to the amount of sourness. I'm going to give a fruited sour a go tomorrow, just looking for some opinions and feedback at my recipe. I'm mashing higher temp in order to keep some...