Recent content by dawwwgs

I am brewing a blonde sour ale with 70/30 Pilsner to wheat. Primary ferment with Belgian Abbey and after 7 days to moved to secondary and pitched Wyeast 3278. Been in cellar now for 2 months, took a taste test and tastes like vinegar. Is this infected or just the natural progression of the bugs...

I am brewing a blonde sour ale with 70/30 Pilsner to wheat. Primary ferment with Belgian Abbey and after 7 days to moved to secondary and pitched Wyeast 3278. Been in cellar now for 2 months, took a taste test and tastes like vinegar. Is this infected or just the natural progression of the bugs...

I harvested the yeast from 12 bottles of Enjoy by 2/14/16. Working on second starter at 1.030 and getting great results, nice thick layer of new yeast . Gonna let this run go for a couple days then do another one later in week for brewday on Saturday. It may not be everybody's cup of tea but...

Thanks for all the help....decided to go with Rasberries as they are less potent and wont affect the color of the beer....brewed today, no stuck sparge as what that was my biggest concern..... initial taste was great....cant wait to add Raspberries

First Wit...question about adding fruit I am trying my first Wit, recipe is as follows: 5.5 gallon batch 6.75 gallon pre boil 6 lbs Ida Pils 3 lbs White Wheat Malt 2.5 lbs Wheat flaked .75 oz Tettnang 60 min .75 oz Tettnang 10 min .75 oz bitter/sweet orange peel Wyeast 3944...