Recent content by drpepper517

5 gallons of a hoppy Blonde Ale +4365 ================== 4370

FWIW Lallemand says the optimal range for Philly Sour is 20-30C, I'm gonna try a brew tomorrow and ferment without refrigeration and my "fermentation room" easily gets to 30C and maybe even higher

5G of a Kveik Hibiscus Blonde Ale 4075.27+5= 4080.72

3931+ 5G NEIPA = 3936

3865g +5g Cream Ale +5g Brut IPA =3875g

Made an excellent sour with the Philly BIAB so estimated around 70% efficiency, plus we ran out of gas halfway through boil and broke our hydrometer :eek:.Excellent beer for such a disastrous brew day: 20L batch (about 23.5L into fermenter due to lack of boiloff) 3.7 kg Weyermann Pale .8kg...

Looks like now there may in fact be some fermentation occuring, I'll let the foam settle and check the gravity

Gave it a listen, unfortunately I'm super low tech with the regional limitations here, working with what I've got! Maybe I'll pick up some goodies whenever I'm next back stateside

Yeah I used light DME, and as a human tester I didn't get any ill effects of my taste test. I saw on sui generis that it may be best to give the starter a more forceful shaking compared to the swirling that I was doing and that it seems like activity might be kicking up again as a result of...

What's up guys and gals? About two weeks ago I tossed some grapes and a couple leaves into some starter to catch something wild. There were signs of fermentation and I let it go 12 days, saw visible sediment at the bottom of the mason jar. It smelled and tasted pretty pretty good, a little...

Got a nice little Irish Red Ale attempt. Brewing in the Middle East I'm limited with space, materials and temperature control so I'm an all extract guy. Turned out very light and clean, hints of a little fruit-cherries and a smooth finish. Not too bitter or strong, probably ended around 4% ABV...

Right, think I'll just dump it then. I'm using a mason jar that I left a tad open because I don't have an airlock but it sounds like I'm better off trying again and sealing the jar all the way with the clasp and try and making a slightly hopped starter this time

Cool maybe I'll give it a few days and brave a taste test. It's pretty vinegary at this point though so I might just toss it and try again or try to copitch to dull the effect

Hey all- new to the site but I've been homebrewing for a bit now, from Tel Aviv if you ever want good beer around here, come say hi! My question is this: I mostly followed this guy's post on how to capture wild yeast. mutedog.beer/blog/how-to-harvest-wild-yeast/ We have a huge outdoor market...