Recent content by allucinari

well, it turns out there is a high profile commercially done sour mash beer on the market RIGHT NOW... i was down in bristol NH at Cathleen's and saw this on tap. It is very nice, the hops clash a bit for me, but i liked it, and still definitely a lagunitas...

slight update, wlp833 is a stinkpot, still smells like a geothermal wonder. the house yeast had a bit of sulfur at the beginning, but now smells nice and clean with a hint of lactic. the balsam smell is pretty heavy, i hope i did not overdo it.

...well the first set of controls is in primary fermentation. 3 gallons of raw done with my wild house starter, and 3 done with WLP833. mashed for 90 min or so between 150-160 with balsam boughs, put more in at the end and let cool in the kettle overnight. i put more unsterilized boughs straight...

Hello folks, I have a couple things to update. It seems i have been talked into more control, so first i will do a balsam beer in my normal methods, and use a commercial yeast, then the same one with my native/wild starter i use for bread and kvass, then i will try the same thing raw and dumped...

thankyou! I should note, my wonderful mother in law just dropped off a bulk sack of crisp maris otter, which i will use as the single malt for this experiment. I'll try it both ways. ill do a low temp batch split with hops and spruce/pine(maybe sumac), and a higher temp batch split the same...

sounds good, you got it with the "3rd world" chicha like substances, that is part of the appeal to me. I have been brewing all grain in a bag (same "game bag" i use for sheep processing) so far and have not been able to justify buying all the expensive kit. After that being such a success i...

bringing the whole mash to a boil, and decocting it until the whole mash is 160 are two different things as far as i know. should work either way, but the short boil will give you DMS, and the long boil to get rid of it might get you more tannins etc out of the husk and grain. I am not...

one could boil or steep whatever they were using as herbs or preservative first and use that "tea" for the mash water. Though i would assume certain things may have enzymatic effects, not sure. You could also let the wort settle and pour off some to steep your herbs, hops etc in, pour it back in...

Thankyou, thats what i am looking for. Most of the older sour recipes i have found have you throw in some raw grain somewhere in the process... basically.

Thanks everyone, yes we would be talking about a raw beer here. This was my second attempt at this post, the first one i wrote, i detailed how i would go about this and why, but i lost it when i tried to post as it had signed me out...

the only one i can remember by name is this, in bottles... http://flyingdogbrewery.com/?beers=mint-julep-ale ...i'll try most anything, and appreciate a wide range of experimental stuff, but found that it just did not work for me... it was like someone slopped together a bottle of junky festbier...

Hello all, forgive me if i posted this in the wrong section. I almost posted in the fermentation section, but seeing as this applied to all grain directly i put it here. Distillers ferment on the mash all the time, traditional practice of beer must have included this method somewhere. Has...