Recent content by luis.salas

Well, so this is my situation, and I came to you for advice. Two years ago I brewed a lambic with Wyeast 3278 Belgian Lambic Blend. My plan was to brew another one the next year and so on, but many things happened and it wasn't possible. Now for me it's impossible to get more of that yeast...

Nope, it is infusionated and fortified wine.

Shouldn't we open a thread with vermouth recipes and discussion? I can't find nothing about it in this forum.

Anyone has a clue about this? Haven't tried it, but just from reading the description I think I'll love it.

Not sure at all, just guessing. I like the idea of a berliner. Thanks!

I think for that I need lacto too, right?

Hi, I made my first 100% beer, a Farmhouse ale inspired in this recipe. I'm planning to bottle next week, so I'll have a nice yeast cake fresh to use (I know there are discussions about this, but I've done it many times always succesfully). I guess the brett strain is B. claussenii, due to the...

Yeah, and using that number in ProMash you still get the OG without adding the candy syrup.

Hi, there. I was planning to make the CSI clone recipe of this beer but I realized something odd. The recipe, the odd part (5gal): 10.5lbs Pils 5lb Pale 1.5lbs Dingemans Cara 45 3lbs Amber Candy syrup OG 1.096 FG 1.014 Full recipe here. My concern is that if I put that grain bill in...

Is it a wit??? Damn. That’s even more twisted. A wit strain that is labeled as a wine/mead yeast that is used to make belgian beer 🥴 I have to get a vial of this.

Oops, I forgot that little detail. I’m talking about WLP720.

Hi, there. I've alreay read all the post but still can't figure out why are they using a wine yeast to make beer. I'm kind of new in the brewing world, so there are some things that escape from me. Is the crazy mash schedule of CSI intended to produce very fermentable sugars for the wine...

Hi! Yesterday I made my first beer with this yeast, a berlinerweisse, but I’m concerned about two things. Maybe you guys can help. 1) 24 hours and no activity at all. Nothing. Is it normal? Is lactic acid production “invisible”? I mean, with no CO2 nor krausen production? 2) For sure I’ll be...

Cool. Great explanation for understanding the misterious brett. Thanks.

I'm usually a beer brewer, but once in a while, I go into cider making. My problem is that, again, once in a while, I have serious issues carbing my sparkling cider. What I do is following the standard beer brewing method: pitch yeast and nutrients, wait for full fermentation (around 4 weeks)...