Recent content by dcHokie

Thanks; that was helpful. Spoke with them and they charge $16 for 5# and $18 for 10#. Can do fill while you wait on Monday and Tuesday or drop off on Weds-Fri.

Anyone know of any locations for refill of CO2 tanks in the greater North Shore/Cape Ann area?

The sour was a lambic-style with ~ 2 IBUs of aged hops. I had a few sourdough starters going simultaneously and added the dregs to one and ended up using that for the first loaves.

I made my first ever sourdough yesterday. I added dregs from a wild homebrew a few days into the starter.

Looks to me like where the thief went in for the sample

Framboise-llicle

I've repitched onto cakes from lower gravity beers, though I usually take the slurry and leave the trub behind. I think a big healthy pitch of 1098 would do nicely as long as it can handle the gravity.

Welcome. I've brewed this recipe with various tweaks 5 or 6 times now. I split batches with a few different post-fermentation treatments, mostly adding bourbons/rye, but I really enjoyed an iteration bottled with cab sav. Did one with cold brewed coffee that was quite good after about a...

Similar thought here. A small portion of that vial in secondary should get you the desired results. Or just dregs of a single bottle of Orval.

Maybe a discussion on relative perceived value could be its own thread....just sayin' :)

Wow. In.

Russian Imperial Stout - All-Grain Recipe Kit

WLP670 is sacch + brett. Lot of different opinions on separating gear for clean & wild beers, but handing down a set of cold side plastic for wild beers is pretty common. You can share fermenters if you clean and sanitize really, really well.

I've done it a few times with decent success. A couple months ago I bottled a 5 gallon batch of an 18 month old sour brown that sat on blackberries. I added a full bottle of Pinot Noir right to the bottling bucket with a half pack of rehydrated wine yeast. First bottle was very enjoyable.

Nothing 'different', but built recipe as a bigger american-style sour than a traditional oud bruin. Aimed to retain a little more sweetness w/ some some crystal, chocolate & kilned malts. 10 gal batch got ECY bugs & dregs from JP La Roja, JK Ol Oi, Marveillux & LoveChild3 and some bourbon...