Search results

I got my replacement controller and had my first full brew day with the SVBS. According to the Brew Day timer, it took just under 4 hours from heating up the mash water to pumping the beer into the unitank. I probably had another 1-1.5 hours of cleaning afterwards, but honestly a lot of that...

I had looked into that, but they haven't had the brewcube in stock since black friday. That's the way to do it though to avoid the tripping hazard!

I was able to brew with the SVBS for the first time about a week ago. I have to say the process was so much easier than using a separate mash tun and a pump to move things around between the kettle. I'm not going to go to much into my thoughts as I want to do a 2nd batch where I don't make a...

I just recently picked up one of these. I'm upgrading from the Brew Bucket, but haven't yet fermented anything in it. First batch should go in the unitank this weekend.

I ended up not using the oak chips at all in either of the 2 batches I've made.

I added 6.2 oz of table sugar to get 3.7 volumes of carbonation. Ended up with just under 5 gallons in the bottling bucket. Used 1/4 packet of Red Star Pasteur Champagne yeast in the bottling bucket to carbonate.

http://threegodsbrewing.com/2012/10/20/supplication-clone-bottling-and-tasting/ Based on my post I added 4 pounds of bing cherries. I typically go 1 pound per gallon unless it's a fruit that isn't as flavorful like blueberries. Than I go 1.5-2lbs per gallon. I just added ~6lbs of raspberries...

Looks like it's coming along nicely! I re-brewed this recipe back in March and recently pulled a sample. It's tasting great, has that sour cherry flavor already (despite there being no fruit in the beer yet). I'm going to switch it up and add 5lbs of raspberries this time around to make...

That sounds identical to my crude diagram, is this correct?

With my current setup, I have a 5lb CO2 tank that connects to a primary regulator. It goes out to a 4 valve splitter, which allows me to serve 4 beers at the same pressure. See the photo below. I would like to have one keg at a higher pressure and let the other 3 remain at a different lower...

Nope, secondary sounds solid to me, no need to risk even more oxygen exposure.

Better Bottles work fine as well, just not the plastic buckets for extended aging.

Finally got around to tasting this beer side by side with Russian River's Supplication. I had 4 friends over to do a side by side tasting, 3 out of the 4 preferred my version to Supplication which is a huge compliment. Below are my tasting notes. In them I have comparisons to Supplication in...

I originally had planned on it, but then life happened, so I never got around to it. 5 months after the initial brew day I ended up moving 2600 miles across country, so I needed a more airtight container for it to make the journey. Otherwise, I would have left it on the trub the entire...

My beer was already so sour, I didn't want to add anymore with sour cherries. Instead I got the nice cherry aroma/flavor from the Bing. Trying to force myself to not open a bottle for another week. It's not easy!

I bottled this up last Friday and can say it's got a huge cherry aroma, and is deliciously sour. Should be carbonated in a few weeks. Once it is I'll post some tasting notes.

1.010 before adding the cherries. I expect it to drop a few more points over the next 3 months or so.

Update on my Supplication clone originally brewed 6/18/2011. It's tasting pretty fantastic. At this point it is over a year old. Today I pulled a sample as well as adding 4 pounds of fresh organic Washington Bing Cherries. Below are my notes: 6/18/2011 – OG was 1.084 before adding...

The first thing I would recommend is to subscribe to http://themadfermentationist.com/. He has a ton of great information about sours. Also I believe he has a book coming out this year which should have a wealth of information. I typically wait until around brew day to harvest dregs to make...

I got around to pulling a sample of my batch I brewed on 6/18/2011. The gravity has fallen to 1.012 and I expect it to drop a few more points. Currently the aroma has hints of sourness, but the base brown ale is more dominant. In the taste however, there are only traces of the brown ale. It...