Search results

@dwarven stout and @Baloo if you would both please submitt samples of your lambics for my tasting I will be happy to resolve all arguments :)

So just bottled my most recent old bruin last week. Taste test was amazing but thin in body. Now admittedly this was uncarbonated and room temp. After bottling and carbing, should I expect this to change any? or am I just kinda outta luck? And if outta luck would using lactose work to up the...

odds are just some wild yeast and a bit o bact, on a scale of 1-10 with 1 being harmless and 10 being death this is probably a .75 I say taste if good bottle and reuse cultre

I really like the looks of the recipe, might try something similar this summer

I would think then that maybe the filtration plus bottle age would lead to very long lag times in building up a starter. So maybe try a smaller start like 250ml or 500ml of wort and give it 2 or 3 weeks then step it up to x2 and x5? Or you could try dregs from like 5 or 6 bottles to start...

@dmulligan -- Not all yeast will ferment out all of the way. Ale (beer) yeasts will leave a greater amount of residual sugars then wine or cider yeasts

I have a can of the cherries in water right now. I recommendtwo things, ! if you are going to use them just dump the whole cans in no need to worry about the water more then enough natural sugar in the cherries to counteract any dilution. 2. taste a cherry before you add them. They art tart...

Nope, no point in asking them. I did about a handful of things and was told that as they are a publicly traded company the information is proprietary and not to be released. Now I would assume though that this only applies to direct inquiries and not to info you can find in interviews etc.... So...

Every time I used 3711 I got a banana nose during the first week or two but it fades out almost entirely by the time the beer is done.

^ agreed. you can aerate any time during the first ~12hrs though obviously right before adding yeast is best. I have forgooten this too after a long brewday, but the beer still turned out fine

Looks ok to me just a gooey krausen from the yeast strain. If it really bothers you rack the beer from underneath into a new carboy. If you want to make sure it fully ferments out, after racking add a pack of wyeast 3711. that should dry it up nice, might want to keep the temps closer to 74...

Dang took my answer.... ^

Me personally I am not a big fan of just going with dregs, unless they have been stepped up in a starter, even for 1 gal this is a huge under-pitch. So I'd go with a dash of the 3068 and dregs at the same time.

I would go with apricot puree then instead

http://www.atcc.org/ATCCAdvancedCatalogSearch/ProductDetails/tabid/452/Default.aspx?ATCCNum=24219&Template=fungiYeast only $295

If you break it up I'd be game for enough for 3-5 batches. That being said, 1kg.... Sheesh

Soooooooo looking for this right now! Start w/ FrootZen for ~4days then and Brett C!!!

Don't know what you have for grains on hand but I'd go with Pale Ale Malt and a dash of Medium Crystal (~6oz/5gal @ 45-60L). Though I see no problem with your choice, just my prefrence. Expecting 6-8 months of aging I would up all of my target hop quantities by 25% -30%. Personally I never get...

I do a Mod-Turbid for all of my sour beers, basically as follows; Dough in w/ .5qt/# @85-90f Add Boiling water to reach 113f rest 20min Pull ~1/3rd of liquor to boil kettle Add Boiling water to reach 127f rest 40min Pull ~1/3rd of liquor to boil kettle Add Boiling water to reach 152f rest 90min...

One comment - Don't rack! Just set it aside and forget about it for a year+ Also the Roeselare tends to get more and more sour faster with each reuse so be cautions of that should you try to repitch