Search results

Great article! I've been wanting to start a solera-esque setup for a little while now and I'm glad to have found this write up. My main concern with the continuous nature of the solera is the build up of sediment. In a previous comment, you mentioned that you like to leave the yeast cake as...

I currently brew in a one gallon glass jar, but I want to start making more kombucha per batch. I was considering brewing right in my 5 gallon keg, but I'd heard the acidic environment may still corrode the stainless steel. I've also considered a brewing bucket, but I've heard leaching may be...

Wow, that's a unique one. What'd you pitch?

I rack my sours once at most, sometimes not at all. One of the main reasons you rack regular ales is to prevent autolysis (sp?) of the yeast, but that's not an issue with sours. When the bugs eat the dead yeast it doesn't add those meaty autolysis flavors, it just adds more sourness (or brett...

Same thing here. It gets exposed to so much oxygen while racking that it's trying to protect itself, meaning instant pellicle.

Thank you for actually reading my original question. I think this thread has gotten away from me...

Ha, good word. It depends on how much you cooled it down. It would take quite a bit of suction pressure to break a glass carboy, but I'd rather be safe than sorry when it comes to losing an entire batch. When I cold crash I usually just use a piece of sanitized foil. I think the suction...

Oh ok, these are the ones I currently use and they definitely pull in sanitizer.

I'm not sure what you mean by two piece, do you mean the s-shaped ones? If it gurgles backwards though, wouldn't it just be pulling in air, meaning more oxygen and a higher chance for contamination? The waterless silicone ones will actually hold a suction if they start to pull backwards.

I was just wondering if any of you have tried these and what your thoughts are on them. I'm looking for a way to keep my long term brews from pulling in sanitizer every time they see a small temp fluctuation. http://www.rebelbrewer.com/shoppingcart/products/Silicone-Waterless-Airlock.html

I'd say that headspace is pretty much all CO2 at this point.

It almost looks like a krausen.

I really like the mad fermentationist and I tend to read his blog quite often. I don't think he's used this specific strain, but I do find his blog quite helpful regardless.

How are the other beers looking? I pitched ECY20 to a simple lambic wort (60/40 pils to wheat) a little over 2 weeks ago and got a small krausen about 36 hours in that only lasted for a couple days. Since then, all I've had are some small bubbles rising and a couple patches on top. They look...

I'd be interested to hear if the bottle conditioned develops over time.

I just luckily saw some pop up on love2brew and snagged it along with bugcounty before they sold out. I haven't had the chance to use it yet, it's been relaxing in my fridge. I'll get to it within the week and I'm still planning on something hoppy and fruity. How long did you let it...

That one didn't seem to work so have another.

Here is my flanders red at about 4 months. It's pitched with the Roe blend and some RR dregs.

Yea, I just luckily saw that it went on sale at love2brew a couple days ago, picked up one along with a Bug County. I'll post whatever recipe I decide to go with and results.

Thanks, I've actually never seen this blog before. It doesn't appear he's done anything with custersianus, but it's still helpful, nonetheless.