Recent content by Brewrifle

Count me in.

3711 is a beast compared to 3724. I've had a few batches look like yours as well, it's mesmerizing.

55 LB bags - 2-row pilsen marris otter 5-10#- vienna caramunich roasted barley carapils crystal 20 flaked oats/barley biscuit chocolate 1-4 # - black patent special B (I enjoy this is my hoppy red ale for some reason) crystal 120

Sounds pretty basic once you get the amounts corrected. Let us know how it turns out.

I mill about 8-10 feet away from where I brew in the kitchen and never had a single infection brewing 2-3 batches a month. I use a monster mill right over a home depot bucket and don't see much dust being kicked up. I keep the fermentation container + lid + airlock soaked in starsan until...

Looks pretty normal to me. My newly formed SCOBY has some brown on it to. Black, green/blue hues are the ones to look out for (mold).

Did my first batch of Kombucha yesterday and there's already visible results from the 1 gallon jar, but I had a few questions. Is it possible to get lactic acid profile from Kombucha? I really enjoy brewing sour beers and wanted to know if that sort of tartness can be achieved with Kombucha...

In order for the bottle conditioning to occur you'll need to raise the temperature back up for a few weeks so it doesn't matter when you bring the batch up to temp. I personally would remove it from the fridge and set it up where you're going to bottle for 20-30 minutes (to let it settle from...

I've fermented 2 beers now (racked 2nd one on yeast cake from first batch) with purely Amalgamation and didn't get a pellicle on either, but I only do primary.

What was the original gravity of that parti-gyle?

Do all of the Prairie bottles contain wine yeast or only a select ones?

What temperature was it sitting at until last week and what is it at now? Did you take gravity readings pre and post primary and after adding your fresh wort? Take those gravity readings to be sure it's either still going or not. You could also pitch a fresh packet of rehydrated S-04 and see...

36 hours in and I got this slimy goo as you can see in the pictures and the PH didn't drop at all with 2 cups of unmilled pilsner malt. Set the PH to 4.4 with lactic acid as well. We'll see how this batch goes for Sundays real brew day. I couldn't tell if it was a pellicle trying to form under...

Ended up having to restart my Instant Pot sour mash. 36 hours in and I got this slimy goo as you can see in the pictures and the PH didn't drop at all with 2 cups of unmilled pilsner malt. Set the PH to 4.4 with lactic acid as well. We'll see how this batch goes for Sundays real brew day. I...

I just picked up a 6 quart Instant Pot pressure cooker for $108 on Amazon Prime during their 1 day sale. Going to either pick up some lactic acid to get the wort down to 4.5 and throw in unmilled grain or buy a lacto pack and add it to the 1.040 wort. Plan was to do 3 days in the cooker on...