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    Sorachi Ace for bittering

    I mean, I can't speak to its expense or hard to get-ness, as my LHBS has had over a dozen pound bags marked down to $15 CAD taking up half their hop fridge for months. It had the highest alpha content of anything they carried, and I did a quick check on my phone and saw it described as "lemony"...
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    Sorachi Ace for bittering

    I've done quite a bit of searching, but haven't found any real clear answers on how Sorachi Ace performs used purely as a bittering hop. Pretty much everything I find talks about using it in saisons, or hefe's, or as late additions or dry hops, or how it tastes like lemon/dill/garlic/cat pee...
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    Fermentation schedule for Roeselare blend

    It's not available in Canada, so it's not an option for me even if I did want to try it
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    Packaging 1st Sour

    I wasn't really thinking of it as a secondary so much as an extended stay in the bottling bucket that you would have transferred it to anyway.
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    Packaging 1st Sour

    Oh yeah, I know it doesn't take THAT long, but I also understand not wanting to overload yourself with too much stuff to do in one day. I am curious though, why fewer bottles with a sour? Is it because you're using the bigger champagne type bottles?
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    Packaging 1st Sour

    Here's an option if you want to bottle and don't feel like you have time to brew your next sour the same day as bottling: Brew your new beer and when it's ready to to put into the fermenter, rack your old beer to a clean bucket and put an airlock on it. Put your new wort into the old bucket with...
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    Fermentation schedule for Roeselare blend

    Does Roeselare not already have Brett in it? And if the goal was just to get a LOT of Brett in there, wouldn't you be better off pitching an actual culture of it?
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    Fermentation schedule for Roeselare blend

    I think you should be fine with just the Roeselare. Mine went through the initial fermentation in around the same amount of time as any non-sour with just the Roeselare. Adding another strain of Sacch is probably overkill.
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    Fermentation schedule for Roeselare blend

    Thanks a lot! This is all very helpful information. And yeah, I didn't mix anything else in or make a starter, I just ordered a fresh pack of Roeselare and pitched it directly. I wanted to get an idea of how it performs on its own before I worry about mixing in other cultures. Having done a bit...
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    Fermentation schedule for Roeselare blend

    For my first sour beer I'm attempting a Flanders red using Wyeast Roeselare blend. Wyeast says it can take up to 18 months to fully develop the desired flavours from this culture. I've never aged a sour before, so I'm wondering how long I should leave it in primary before racking. I know with...
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    Flaked barley?

    I've never seen barley flakes sold in grocery stores where I am for making porridge, but if it's anything like flaked oats, then yeah, it's more or less the same thing, especially if the flakes themselves look the same. The instructions on that site say microwaving for a few minutes is enough...
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    Possible contamination in secondary fermentator

    It's hard to tell with all the glare and condensation, but this doesn't really look like an infection to me. It might just be yeast rafts, CO2 bubbles, residual Starsan foam, or a combination of all. I say leave it be for a week or two. If it's got one of the more common beer-infecting bacteria...
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    What's your occupation: Engineer or Non-Engineer

    I took a couple years of art school for illustration/animation related stuff. I work retail selling alcoholic beverages.
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    Issues with false bottom in beverage cooler

    I've been gradually making the shift towards all-grain via BIAB partial mashes in my kettle, but I've been struggling with maintaining mash temps, so I wanted to get a cooler setup to make the switch over complete. OBK had their 11.7 gal coolers with false bottoms on sale so I picked one up...
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    Homebrewing Year One: Equipment and Labels

    As a relatively new homebrewer, the reason I don't keep trying to perfect the same recipe is pretty simple: I don't want to drink the same beer all the time. Maybe if I was the kind of person that had a "go-to" beer it would be different, but if I'm going to pick up 6 beers, I'm not getting a...
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