Recent content by gprop3

My wife would love this for Valentine's day.

Just an update on my clone. I used Roeselare and didnt quite get the level of acidity I wanted. Added 1lb/gallon raspberries and will bottle soon. Next time I will lower my ibus and pitch some good dregs to get things where I like em: more sour.

My first shot at a 100% Brett beer to try and get a friend into homebrewing. Turned out to be one of the best beers I've made and scored a 35 and took 3rd in the AWA category in a local competition when it was young. Now that it's aged a bit in the bottle, it's become something worth sharing...

I think you backsweeten all of it then keg half and bottle half. As long as the keg is cold, you keep the yeast from working their bomb magic (and the keg can hold way more psi than a glass bottle). After a few days of the bottles sitting around I would pasteurize. I learned the hard way...

Thanks again Blue Frog. Opened a bottle Saturday night and the carb level was pretty good. Not a ton of bubbles but roughly 2/3 of the way between still and full carb. With that, I dont think these were bombs. I am leaning to temperature now. Next time, I will let the bottles sit for lower...

Thanks for adding to this. I havent opened up a bottle yet. I was planning on waiting a week at least since I have read that some have experienced off flavors and opening immediately. When the bottles were in the pot, it sounded like a ballon but that could be accentuated by the enamel pot...

What is a recommended temp outside of the 180-190 range? 165 for 30 mins? I shook a bottle up last night and the carb level doesnt seem terribly high, actually may be low. Thanks for the reply.

This looks great, and the price I found doesn't seem too terrible, especially compared to real deal syrup. The extract plus syrup for priming would be what I would do. I think I may have to make this beer now.

I just tried this yesterday and lost four bottles. Any input on why would be appreciated, even though replacing those bottles is a chore i dont mind. I heated a larger enamel canning pot to 190, turned off the heat, and submerged my bottles, 22 oz each, up to the neck for ten minutes in...

This one from Northern Brewer. http://www.northernbrewer.com/priming-sugar-calculator/

I used some sort of light colored fancy stuff I found at Costco. It would most likely be amber and I just used a priming calculator online to prime it. I have upgraded my note taking system so I can't recall the specifics, but I remember the maple flavor being noticeable and pleasant. I...

Not sure if this helps, but I have used maple syrup for priming and found that it made nice addition to a simple brown ale I made. Also, the bubbles in the head seemed much finer than when I force carb or use corn sugar for priming which was neat. The flavor definitely came through. Seems...

Thanks for that. I'll have to do some mini-tests on the oak to see how much flavor I can stand. I'm not really a fan of oaked beers anyways and I like the sour aspects so much that I may do the same as you.

Quick question on wine and bottling yeast. How much are you using at bottling and what is your target level of carbonation?

Thanks for that great info Boralyl. I will try to get cherries sometime this summer when they are in season where I am at. How did you use the oak chips and when did you use them?