Recent content by angeleazy

Ha! Rookie mistake. Thanks for the reference. I appreciate it!

I'm not sure if it's pasteurized. The bottle doesn't indicate if it is. It just states that it is matured in oak barrels. Thanks for mentioning. I'll have to consider that for future batches.

Thanks for the heads up.

I did forget to mention that I'll be adding 1 oz of Merlot soaked, oak cubes into one, and 1 oz of Brandy soaked, oak cubes into the other during secondary. Not sure if I'm gonna add any fruit. I'm thinking of possibly adding a bit of pineapple and/or coconut to a portion of one for blending...

This is my first attempt at brewing a sour. My recipe was inspired by Jamil’s Flander’s Red, although it is quite different. The resting mash temp was 150 F, and my OG was 1.064. Final yield was 11 gallons. I'll rack each into a secondary on the 15th, when my yeast comes in. Flander's...

I did purchase one pound of oak and listed the entire pound as an error, but I'll most likely use two ounces of oak per 5 gal. I did change my mind on pitching the Brett when I realized I only have about 2 1/2 gallons of the Triple left, plus it has already force carbonated (not sure if that...

So I've been wanting to take the plunge into brewing sours for some time now, and I've decided to finally start with a triple that I brewed 2 months ago. I wasn't able to get the triple to ferment any lower than 1.022 (OG 1.084), so I've decided to pitch Wyeast 5526, Brettanomyces Lambicus, add...

Hey everybody, just though I'd drop in and say hi.. Working on my very 1st batch currently - a Bavarian Dunkelweizen, mmmm! Gotta say, I can't remember the last time I was this enthusiastic about something!!!:mug: