Recent content by builderguy

I haven't taken a new gravity reading...but it was a bit under attenuated when it went into the barrel...1.022. The barrel is a Bourbon Barrel (20L) that I had Potassium Metabisulfate in and then about a 5th of bourbon for a week that I rolled around every few day before putting the beer in...

Okay...I'm afraid I know the answer to this but... I have 5g of Imperial Stout in an Oak Barrel that was part of a 15g batch. It went into the barrel Sept 18th...so basically almost 3 months ago. I opened the barrel 2 weeks ago to check it...didn't put anything into it and used sanitizer...

Hey Mick...welcome. I'm here in Sacramento. There's a new homebrew club that meets at Brewmeister near you in Roseville. I belong to a club that meets in Davis (Greenbelt Brewers Assoc.) that well established with a lot of great brewers. I've got a sub-group of guys that brews together about...

Hey, sour beers are all the rage now...go for it.

I have a saison that I fermented with WLP670 and it looks like I filtered it. Nice and clear. Is Saison yeast just really well flocculating?

Looks like they have a few good classes....hmmmm

Man, that's awesome

Hmmmm...there's a few I'd differ on, but a good list nonetheless. Time to start working on recipe's for the "next big thing"....Already wanted to do an American Farmhouse...Black Saison...hadn't thought of that, but now I'm gonna make one.

please please please give me that Conical

Remember it's not only about attenuation, it's about flavor. Pitching enough active yeast is critical to making great beer, instead of just good homebrew. If the yeast has to struggle or has a long lag-time it will likely have a negative impact on the beer. I'm not saying your beer isn't...

I've got a Belgian Brown that I put in an oak barrel for secondary along with Wyeat 3763 Roeselare Ale Blend. It's got all the "bugs" plus sherry yeast. I took a test sample last night after a month...the gravity hasn't moved much, but the Brett takes 3 months to really get going and it's...

Brett may attenuate it down...but it will take a long time. But it will be "funky", not sour. Sour comes from Lacto and Pedio. You could put a blend in like Wyeast Roselare or White Labs Belgian Sour Mix. Also, you might be able to add some yeast nutrient (Fermaid K) and an active WLP099...

Hey, where are you? My buddy wants to brew a Sahti on the 11th during our big brewfest.

Well, I'm even farther behind than you. I just used WLP007 and dropped from 1.145 to 1.040...so it did it's job (that's 13.2% ABV). I plan on racking to secondary and adding WLP099 Super High Gravity...just to dry it out a little more and then try to patiently wait till Christmas

I didn't realize that...good to know. I've been using a charcoal filter for that.