Search results

You said you would have gone with shorter shanks; what length did you use on your build? Thanks, and very beautiful build. Doing mine soon!!!

That's not accurate. Ken Grossman sourced Cali Ale from the Siebel yeast lab. He was looking for a yeast with its characteristics and that was the one that best met his criteria. He writes about it in Beyond the Pale.

Wow. Thanks for the detailed recipe and process. Looks like I've got an experiment heading my way. Also, that yeast is my favorite for meads. Sent from my ADR6400L using Home Brew mobile app

Funky funk Sent from my ADR6400L using Home Brew mobile app

:thumbup: Sent from my ADR6400L using Home Brew mobile app

Jessup! Ive seen you post on here before. It's great having you here in Asheville now. Btw your mystery sour was delicious! Now here's to pellicle porn! Sent from my ADR6400L using Home Brew mobile app Sent from my ADR6400L using Home Brew mobile app

:)

The sourness actually becomes more concentrated with a longer boil. If u are trying to control the sourness and have reached the desired sour level preboil, then a longer boil will provide u with a beer thats more sour than originally anticipated. At least that's my experience. I do wonder about...

I emailed Bavik and this is the response I got: "First of all, we want to thank you for the appreciation and interest in our beer Petrus Aged Pale. Our Petrus Aged Pale is filtered and pasteurized. There are no live bacteria or wild yeasts added during bottling."

I'm wondering if anyone has an answer here. I too just purchased some Petrus Pale for dregs, but the beer is crystal clear and has zero sediment. Did Bavik start pasteurizing and/or filtering the Petrus Pale?

Recently I've been drinking a wonderful golden sour from trois with a lacto infection. Delicious. Your idea sounds tasty, and I love mixing bugs.

Wha wha!? That's fantastic! I'll pm you and we can work out details. Thanks!

I have no idea if this is helpful, but I can tell u about a chemical reaction trick I use sometimes that sounds applicable. I do some woodworking, and if you want to make clean wood look aged, you do the following... Put vinegar in a jar with steel wool. When it turns color u wipe it onto the...

I'm looking forward to updates. Great thread.

They dropped because your gravity is lower now. Think about floating in salt water. For a more applicable example, consider your hydrometer; it floats "easily" when your wort is full of sugar, but sinks post ferment. Don't worry about it. It's science.

I assume you are going to use coffee in your coffee porter. Cold steeping will give you great flavor without the acrid bitterness; do it a day or two before adding to fermenter. As for grains, Dingemann's debittered black is great and has wonderful coffee notes. Munton's chocolate malt is coffee...

It's not the yeast. That's a wonderful strain. Have you thought about installing an inline filter for your water? You can also buy spring water... Personally, I'll buy RO water in bulk; you can usually find it at health food stores or a lot of grocery stores. Then at least you're starting with...

It's a gamble, but technically the beer you're brewing is an infected beer anyway... I would probably just pitch anyway (my house is really clean and it's cold as crap outside now), but if you want to be 100% sure, then yes you need to get a new vial.

I would love to get my hands on some of this culture (ECY 20). If someone would be willing to ship a bit to Asheville, NC, I would be much obliged. I can either send a check or return the favor with a healthy dose of Brett Drie Fonteinen straight from Asheville's wildest and most sour local...

Brewtoad may not be pinpoint accurate; I check to make sure the ppg listed on the malts is accurate or at least reasonable. There's no way that they're that far off to where you have to reduce your efficiency down to 10-20%. The software is more or less accurate. I suggest that you do the...