Recent content by jrm59

Yeah I don't think it's mold. I just wiped/picked some off with a tissue and it was kinda spongey/rubbery. If it's the broken down insulation is that a big deal?

Hey everyone! So I found a Kegerator on my street that someone was throwing out for some reason. I plugged it in and it seems to run fine, but my one concern is this black stuff inside the fridge (pic below). Should I be concerned? Any help is greatly appreciated!

Ok so this is the pellicle on day 4. You can't really see it in the picture, but there is a tiny grey-ish, mold-resembling dot on the top. Opinions? If I should try to skim it out, does anyone have a good technique of how to do that out of a flask?

I usually forget to eat. I have a beer during the boil (natural instinct). Then when I'm in the clean-up process, I usually realize I'm starving and I run to taco bell.

I just did a triple with candi in the fermenter at 5 days in. My FG got down to 1.007. The beer turned out super smooth (almost too smooth).

I will definitely update throughout the process! Since yesterday, the pellicle has thickened up and it smells like feet with a hint of sour milk...

So I'm three days in and I have this pellicle forming. Is it good or bad? Also I noticed a couple tiny dots on the top. Is that mold?

This thread is awesome!!! I plan on trying this asap. I think I'll leave one jar by the bilco doors in my musty basement and another by an open window in my kitchen.

Hey everyone So I'm planning on doing my first sour in a couple weeks. I've been doing a lot of research, and have noticed some people rack to secondary and then add the bugs, and others just skip secondary all together and add the bugs at the same time as the sacc. What do you suggest and why?

My feelings exactly! Philly is ridiculously awesome. No matter what area of the city you are in, good beer is bound to be close. It has been called "Brussels on the Schuylkill"

If I was going to do this. How long should I let it sit?

Thanks for the input! Definitely helpful!

Hey So I want to brew a saison soon! I love funky barnyard flavors, but I know saison fermentation can be tricky. So I have two questions- 1. Are the high temps used in the fermentation process what helps the yeast develop the funk in beers like DuPont? 2. Under the proper temps, what is a...

Its not super hoppy but the hops are noticeable. I haven't checked the gravity since I racked to secondary, but I'm assuming the gravity will drop a few notches.

It was the actual FG. I was surprised too. I wasn't planning on racking it for a while but I was shooting for 1.020 and it came out to that exactly. I guess the yeast were feeling pretty ambitious!