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- May 6, 2013
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Watched part one of Chad Yakobson's presentation on Brettanomyces. Too much info to watch the entire thing tonight, I still need to process this. Great resource though
Had a busy night.
Brewed a cream of 3 crops
Kegged a cran-cider
Made a black currant cider
Dry hopped a citra ipa
Bottled a golden strong
Made a mezzaluna wine
Made a lacto starter
Moved one pilsner to 50°, another to 30°
Stayed calm, drank beer.
Sent from my SPH-D710 using Home Brew mobile app
I don't know whether to be inspired or call BS.
Today I will be brewing my Mexican (Vienna) Lager. Should have just enough time to lager and be ready for Cinco de Mayo (there's a beer for every occasion and every occasion is an excuse to make beer .
Gonna toss some roasted jalepenos into secondary and make this a Mexican Chili Lager.
Arriba!
you can't directly scale batches from 5 gallons down to 1 gallon...
My first 6 months of AG brewing says otherwise. The awesome guy that runs my LHBS helped me scale down some hop measurements that were given in handfulls.
I didn't do much today. I added some nutrient to a black currant cider that was fermenting pretty well.
When the nutrient hit the foam it was like one of those lava science projects.
I was so surprised I just stared at it, a purple fountain rising majestically from my carboy. Mesmerizing as it was I finally regained my senses and shoved the cap back on. Lesson learned, I read you loud and clear, there is a time and place for nutrient.
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