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I just purchased the same freezer from Costco, so I'd like to know the answer to this question as well. Anybody have pointers for the 7.1 cu ft haier?

Thanks for the replies. I've been considering trying a sour mash for a while, but was a bit nervous doing it in my BIAB set-up... Sounds like it shouldn't be an issue, huzzah!

Sweet, that's what I wanted to hear, thanks. But let's say I was hypothetically going to do a sour mash (kentucky common, berliner weisse, etc) in my aluminum BIAB vessel w/ unconditioned basket for 24 hrs or so. Would the extended contact time and increased acidity of the wort still be no...

Forgive me if this was already covered (a quick search of the thread didn't give me an answer)... If I have an aluminum basket, do I need to worry about conditioning the basket ahead of time by boiling it in some water for a half hour or so? I've heard that "unconditioned" aluminum can leech...

Sorry for ancient thread resurrection, but I had this beer at Hudson pub a couple months back, and it was mighty tasty. Well done! Was the version I enjoyed any different than the recipe above, aside from the switch to Roselare, as you already mentioned?

Redhook and Mac and Jacks are the only ones locally that do scheduled tours, as far as I know, and they're a bit of a jaunt from downtown... and Mac and Jacks is only 3pm on Sundays. Maybe Pike Brewing does tours too, I'm not sure. They're downtown, right next to Pike Place market. But for...

Mr. Drummerguysteve, I don't mean to hijack the the thread, but I see you have "Serengeti Wheat Clone" in your brew list. I really like that beer... how'd the clone turn out? Have a recipe to share? Thanks!

Thanks for the reassurance... I was thinking about renaming it a Banana-weizen and making labels with monkeys on them, maybe with a tagline, "You'll go ape**** for this beverage!" But maybe I'll hold off if that banana flavor will dissipate.

Just a quick update, the beer is bottled and that sour taste has almost completely gone away. It's a banana bomb, though, which is a bit overpowering for me. However, it's drinkable, and maybe another month in bottles will make it even better.

Thanks for the feedback. I had been reading sour=infection, so it's good to hear that time should/could fix the flavor. I've been trying to follow the RDWHAHB mantra, but it's easy to W and hard to R when you don't have any HB to drink yet.

It was a Wyeast smack pack... 3068, I believe. My fermentation did start out a bit hot, I pitched too warm to start, and then it was hovering around 78 for a day or so, then cooling down to 72-74. The ambient temp tends to be around 65-68, so that's what it sat at after the more active...

Hiyo, So, I've got a dunkel weisse in a secondary fermenter, and when I transferred it from primary (at about 2wks), I took a taste, and it had a pretty sour, lingering aftertaste. I don't see any visible evidence of bacterial infection, but i presume that's still likely, given the taste...

Hey there, I'm new to brewing, and this site has been a super swell resource for me. So, thank you, everyone on this forum, for talking in depth about everything you could ever talk about when it comes to homebrewing. I've got 3 extract batches under my belt (red ale, dunkel weisse, IPA)...