Recent content by mwc360

50 gal in 2018 - 10 gal ESB - 10 gal Gose - 10 gal shwartzbier - 5 gal NEPA - 5 gal Helles Bock - 10 gal Barleywine/ ESB parti-gyle Now 15,841.5

Here's the recipe. We did a parti gyle...first runnings is supposed to be something close to Old Ruffian barley wine (Great Divide Brewery) and the second runnings is an ESB. You can ignore the hop calc, the IBU should be about 90...

My friend and I brewed a barleywine with that went from 1.110 to 1.014 in 4 days!!! What can I say...I make good starters...anyways, it's still fermenting and I really don't want it to drop any further as its already a bit drier than i wanted it to be. We mashed at 150 so I'm really surprise...

How many hours does it take your dough to double using your starter? You typically have to leave your starter in the open air for a while for wild yeast to find it's way there. You may have acquired something in your starter along the way but I'm not sure how a completely different yeast strain...

Look forward to the tasting notes! My experience is that the lacto from the sourdough starter will contribute very minimal if any sourness to the beer. I've done two sourdough beers so far and they have been very clean tasting beers with almost zero sourness/tartness. I think it has...

Itc-310t

The sourdough saison finished at 74% attenuation (1.070 to 1.017). I put the juice from two grapefruits in and it tastes awesome! I will likely bottle this in another week after some cold conditioning. So far I am a huge fan of using sourdough cultures to replace brewers yeast. My authentic...

The trial was a success! The trial 3/4 Gal batch of scotch ale fermented only with the sourdough culture tasted great! It had about 75% attenuation. I was completely amazed how clean the yeast fermented. It was an even cleaner tasting beer than the rest of the batch that was fermented with...

I thought that i'd detail my plan as there doesn't seem to be too much information out there about using a sourdough culture. I pitched about 4 tablespoons of my authentic SF sourdough starter into about 3/4 L of wort and put it on a stir plate for about 48 hours. I then turned the stir plate...