Search results

yes, its a terrible idea and a ridiculous risk of oxidation/infection. get some friends and fill the whole thing

farmhouse has 150g ones so i was thinking of that one, but the last can may have been from yakima instead.

a couple grams/ml is way too high of a density. its much closer to that of honey. I believe I got around 120ml from the 150g cans

be sure to try it again before you waste time bottling it. nearly 8 months with that much headspace and you may have a carboy of vinegar on your hands.

you will not see airlock activity from brett/sour microbes in secondary. you should not be watching the airlock as indication of activity in general, but with sours its very low CO2 formation so you'll only get a blip here in there. generally a pellicle formation is a good indicator, but thats...

it's just brett, you don;t need to wait 6+ months. it will continue to change for a long period, esp once its under pressure, but by 3 months you'll have plenty of character and generally a stable enough FG to package

are these small batch sours? adding 1.75#s to a 5gal batch is going to be very mild

I would hardly call less than 24 hours later taking forever. All the info needs to be double checked before we post the info, which should go up by the end of today or tomorrow. In the meantime I can tell you that the grand winners were a schwarzbier, a hefeweisen, and a pale ale

Entry deadline is next Friday. Get your entries in soon before we hit the cap!

no, it won't be split up by SRM, at least it shouldnt be. If there are multiple flights, all the sub-categories are typically split fairly evenly among the judging groups. Theres been an influx of queued judging, which means the whole group works from 16A to 16E, just taking the next beer in...

the strength isn't helping, but moreso your ferment conditions are the culprit. you way underpitched and if you fermented it at 68F ambient, you were definitely in the 70s, which is way too high for an english strain. you definitely have some fusels in there. they can fade out, but it takes ages...

no i got that, how old total? I wouldnt add fruit before 9 months

You should have mentioned it was on currants. The sugars from them could have purged the CO2, I would have at least left it on them for a few months. How old is this flanders that you already added currants? No need for more yeast, tho the occasional sour dregs can help. A pellicle limits...

maple syrup will not add sweetness, its a simple sugar and will ferment out. lactose would be a better choice. you could of course also mash higher, bitter less, use more crystal. 3 vanilla beans is way too much, id cut that in half and make sure to soak them in some alcohol during primary

2 - would have been ready about 3 months ago if not for the sour in the rye dregs adding bacteria. probably good to go if you're not looking for sour character 3 - depends on the dregs. ive had some with jolly pumpkin ready in 6 months. sans dregs you're looking at 12-18 months, so id say 9...

being a big beer you definitely should have pitched the sour mix from the start. id recommend doing that anyway, but on a big beer you definitely won't get that lacto to do anything. not that you can fix that now, but i wouldnt expect the mix to do much for a very long time. the brett wont be...

a lot of the brett funk comes from converting existing esters/phenols vs consuming sugar. since english strains dont typically produce a lot of the pre-cursors that characteristic brett funk comes from, it may not get all that funky. I haven't done much with english strains and brett, tho I did...

oh definitely wasn't judging it yet. Just was checking to see if anything was going on. I'll try to remember to report back when there's updates since I too wasn't able to find anything about someone trying this. I may decant and pitch into some leftover wort in another month.

I pitched some Love Child dregs into a 40 of PBR in the fall to basically see if I could build up the brett/bacteria and keep the yeast at bay. I tasted it after about a month and they're definitely doing something, wasn't particularly good tasting tho.

ive never heard of brett traditionally having negative interactions with roasted malts, brett L in particular would go great with them. its generally for sours that the roast can clash, esp since roast brings bitterness, which is why you want to lean more on the debittereds and carafas to have a...