Recent content by gaburko

Squid ink into my sourdough pizza. Then crab, shaved bottarga and balsamico. Simples.

Sourdough brioche bun, real cheddar, brisket and a Citrus Saison. Simples.

Sourdough 70% hydration and a simple Saison on tap. Simples.

Hoppy Saaz Saison with sourdough pretzel burger and truffles. Simples :)

With such an OG, I'd up the Styrian golding to something closer to 30 IBU and I'd move the Saaz to a 10 min addition for a 5 IBU addition. I personally like my belgian ales not stickly sweet, but it's a matter of taste. It will be a good beer anyway

Brett B pellicle of my Belgian Saison just before I transferred to the barrel :)

How much sediment do you have at the bottom? I had a few gushing bottles in the past when I wasn't careful and transferred quite a lot of the sediment from the fermentor into the bottles. Once you open the bottle, the release of CO2 agitates the sediment and you get quite a lot of foam.

Flow control at the faucet

Just chipping in, I have been using 3 flow control faucets in my keezer for 2 years now and have never had a problem. My lines are about 40cm (about a foot)

Sourdough pizza with creme fraiche sauce, caramelized morels, fermented mushrooms, tartufata, gorgonzola, burrata.

Continuing the quest for open crumb in my beer breads

Getting better at achieving open crumb of my sourdough with stout beer instead of water :)

I am thinking of something like this too as I brew in the basement. However, what has stopped me so far is the amount of water needed to condense. How much water do you use for a 60 min boil (only for the condenser?)

The title pretty much says it all. Has anyone tried this particular combo? I am after a dry, Brut IPA that will resemble wine flavor as much as possible. thanks!

It's absolutely possible. I chill with a plate chiller so for me it won't make a difference, but I guess there are more than one way to reach 0 gravity :)