Recent content by MaddDogg84

Lol. I didn't notice it. It was relevant to me so I chimed in.

I'm happy to see this method will my habit kid friendly when that day comes 😀

I frequently break for hours between mash and boil (after sparge) and have seen no ill effects. It makes a brew day more feasible if you need to run errands etc

I brewed the quad last weekend and exceeded my target OG by about 30 points, likely due to a long beta rest. Arrived at 1.12 and watching the temp to prevent esters / phenols from getting away from me.

6 of 8 brews of Belgian Brettanomyces project are done!

I make my 1 gal BIAB batches in a 3 gal kettle. Plenty of room and add about 1.5 gal of water.

Congrats! Welcome to the obsession...I mean hobby.

I do 1 or 2 gallon batches BIAB. I have one dedicated cooler that holds four 1g carboys and I try to keep it full bw brews in primary or secondary fermentation. I fill it up with about 6 inches of water or starstan and swap out ice packs every 8-24 hrs depending on my temperature needs. It's low...

Sorry if someone else suggested and I missed it. I live in the heat of central Texas so i understand. Have you considered using a swamp cooler? Also all the dry yeast packs I have had are flexible.

Just racked Phase III, Tripel. Looking @ 10.5% abv, which is ball park and the Brett tastes especially nice!

Phase 2 of summer project tonight. Belgian Dubbel 2 ways: w and w/o Brettanomyces.

Oh as for fermentation temp, I'm shooting for 70° but use a low tech swamp cooler to keep out the Texas heat. I swap out ice packs twice a day so the temp is always going up or down. I know it's faulty but I make some killer brews in the cooler

Really appreciate the kind words. I'm catching some flack on the "sour" thing for sure. Seems that a true sour includes pedio and lacto too. Oh well I think I like the Brett best anyway. This was confirmed when we got Victorys Sour Monkey (Golden Monkey w Brett) and I liked it better than some...

Oh I poured off the beer from the yeast starter, as I've done many times in my pale ales. The amount of beer used to pull the yeast out was negligible

Briess dark traditional LME I believe