Recent content by griddler

Going for a second RIS and aiming to increase the body over the first. 5 Gals. Will brew twice to refill 10 gal bourbon barrel 7# Marris Otter 33% 7# 2 Row 33% 1# 5 oz Flaked Oats 6% 1# 4 oz Chocolate Malt 5.7% 1# Munich 5% 1# Wheat 5% 1# Caramel 120L 5% 1# Roasted Barley 5% 8 oz...

I brewed a Gose in August that turned out too salty for my taste. I decided to let it ferment a few months and see if the additional acidity would further balance the perceived saltiness. Five and a half months later, the salinity doesn't dominate as much, but I still find it a bit unpleasant...

I got dregs from two bottles of Bam Biere. Pretty sure they were both around 6-9 months old. Not the freshest, but... In this case I made a starter with the dregs. That being said, I would advise against the starter because the different bugs require different amounts of oxygen and can grow...

I brewed a Bam Biere clone in August, fermented with Bam Biere dregs. I split the batch into 2 three gallon carboys. I bottled one today with a FG of 1.004. It was extremely sour! The other I racked onto a couple pounds of paw paw fruit. Fermented with the fruit for about two weeks- paw paw is...

Good advice, indeed. I haven't taken a gravity sample in a few months. Going to do so soon and see how the beer is doing. Perhaps a dryer beer with a more lactic bite will favor the salinity more so than how the younger beer tasted in october. If I were to blend it, would you recommend...

A Gose that I brewed in August. Didn't like how salty it was so I decided to let the fermentation ride out for a while and mellow out a bit (fingers crossed).

regarding when the new tired hands will be opening, check out their instagram. They have been posting a lot of pics of the new brewery progress.

Just picked up ingredients to brew this. Scaled up to 12 gals. Altered the grains- did half maris otter/half 2 row for the base malts instead. And subbed in Crystal 120L for the special B since the LHBS was out. Anyway. Planning on fermenting for 3 months, maybe more and then aging in a 10 gal...

This is my second time brewing this and am considering ways to tweak the recipe... 5 Gallon batch 12 lb maris otter 2 lb Munich 1 lb special B 12 oz roasted barley 8 oz black malt 8 oz chocolate malt Mash- 1 hr in low 150s 60 min- 1 oz Kent Goldings 15 min- 1 oz Kent Goldings...

Tomorrow I am harvesting my Chinook hops. I have to wait until night time for a screen to arrived for my drying table. Do you think there would be a problem if I harvested them in the early afternoon but didn't start drying them until the evening? The lag time would be around around 7 hours I...