Recent content by Majafoo

Woops! I'm dumb. WWW.kilnedbrewing.blogspot.ca

Hello all! I wanted to throw my blog out there and try to recruit some new viewership. I tend to focus strongly on sour and mixed fermentations, and playing with new and interesting ingredients. I'm working on isolating new strains of Brettanomyces from Lambic bottles, and fermenting out to...

I agree with bigperm, if the gravity has been stable for a month or so then it probably will be safe to bottle. I usually rehydrate with a very small starter and pitch it in the bottling bucket.

So is mine, but you have to wait. If there's still complex carbs to be broken down then the bugs will continue to munch on it and make CO2. If you bottle too early you will have bottle bombs, that's why you're told to wait a year before bottling.

Oh yeah! Super flocculation powers activated. I love the way it turns to egg drop soup when it's done. That's completely normal!

That's funny, I actually just half an hour ago racked a sour red ale onto 10# of concords (coronation). We'll see in 3 months how it turns out!

Just made a mocha stout last weekend, next weekend will be a 100% Brett trois IPA

When I was 18. I'm now 21, finishing a degree in cellular biology and isolating my own wild yeast strains. I've got a love for sour beer and the science in beer making and I've now made the move to modifying water chemistry.

20g coriander is too much imo. I use 14g in my wit sometimes and that's already pretty powerful. I would recommend dropping it down to about 10g. Playing with hops and lacto is risky business as well, they REALLY don't like hops. I'm pretty sure you're supposed to aim for about 10 IBU max.

I'm not entirely convinced that weihenstephaner is anything but saccharomyces. Do you have any legitimate sources for this? Every mount and metabolism test I've done points to saccharomyces. Sent from my Galaxy Nexus using Home Brew mobile app

Either a rye-amber ale or an oaked ordinary bitter

After university finals, I'm brewing up an ESB. :)

No, I can't say I did. I just measured table sugar into a pot with a pinch of yeast nutrient and a bit of water and caramelized it until it was very dark but short of burnt.

Wow, comment retracted.

It still tastes really sweet at 1.022 FG? If anything the aging will lower the bitterness more and give you more perceived sweetness. Have you considered adding a bittering hop tea to balance the sweetness?