Recent content by Kiln

Also 3711 yeast. Kettle fermented. At warm temps. And of course a fa roo lick acid rest lol, 113 f for 7 min.

I have done a raw ale. Saison, I mashed low and used pils malt, high alpa acid hop in the mash. 5 ml lactic acid for 25 liters of wort. Mashed low. Then raised the mash temp to 161 degree f for pasterizing. Bottle conditioned. It was good 2 months later. Very hazy and yeasty. Bright fruity...

I think you should try bottle conditioning. It's not as easy I Know. Try pasterizing the bottles. I prefer swing top pints. Dunk the bottle in 161f water dump water, then fill and cap. This pasterizing of the bottles insures quality. The bottle conditioning eliminates oxidation. Try it at...

Cluster hops mabey. Most important thing is whirlpool 180 degrees then add in the hops. Hold it for at least 20 min. Spank it till it stinks.

Cook the grits as usual. Then add it the the mash.

No boil Saison( brewed) Ro water 18L 5 gal ish sparge. 5 ml lactic acid. 10# bel pils 1oz Bravo in mash 2 oz US goldlings in mash Bella Saison yeast,( 3711 would be better). 15 ibu 2.6 srm 4.7abv

Thats what I imagined.

MUSTARD MAN Woo woo.

Maybe anyone who wasted 100 like I did on the Milwaukee pH 56....thanks northern Brewer... Should consider all the different ways of destroying a worthless piece of junk! I see myself dropping it off a tall bridge into the river. Or perhaps shooting out a potato gun? Or running it over with an...

Maybe anyone who wasted 100 like I did on the Milwaukee pH 56....thanks northern Brewer... Should consider all the different ways of destroying a worthless piece of junk! I see myself dropping it off a tall bridge into the river. Or perhaps shooting out a potato gun? Or running it over with an...

Total junk

Corn or rice? What's the difference? Both ingredients create invisibility. The hatred of corn, It's like the pride of reinheitsgebots little brother who forgot the rules. Who cares about rules or corn. I like corn. A native American ingredient . The Belgians own bud light and the Belgians make...

All details are welcome.

Any style. What's your best.

What are some your favorite names for your homebrews?