Recent content by nathan

mmmmm pilsner. I just did a version of this (now at 15G) where I used magnum in smaller quantity to bitter at 60 minutes, and with the vigorous boil only did a 60 min boil. I used saaz in the last 15 for the saaz aroma and flavors without the cost of bittering entirely with saaz. We'll see how...

I'm now using a standup freezer (3 carboys fit) and a medium sized chest freezer (four carboys fit) with dual stage controls (ceramic heat bulb in a metal dome light fixture inside for warmth). I like loading the stand-up freezer because it's easier, but dry-hopping is much easier in the chest...

want!

at this point I firmly believe that we are overthinking and overworking this beer. Just throw a wort together, barely boil it, run it off to some carboys or buckets, put in some bugs and yeast and forget about it for six months. Viola! you have nice sour beer. I just made some and put it in...

I've never done concentrated wort production and diluted in the fermenter as you are describing, but have triple batched out a total of 45 gallons, including a 10% abv double IPA, so I suppose that could have been doubled, and if run 3 times similarly could be up to 90 gallons (I cringe at...

I have already tattoo'd the hops on, I might as well get the shirt!

are you running primary in them? yikes, I'm going to go read more details at the link before I pester you.

I am in for one of light and of dark if this is still on.

Lacto seems to work so slow that I think this beer is about patience, not about which to pitch first in a matter of days. I plan on just tossing them in simultaneously and leaving them to rot in the basement for six months before I pester the beer. The tail end of the batch I made last summer...

username: nathan

Okay, so one keg just had a touch of sour after a few months, and it went to a party. I offered some spiked samples to the person who was receiving it and they actually preferred it natural. It was already a great beer at that time. A few months later and it's starting to sour, so keg #2 is...

Mine has been sitting warm in the kegs for quite a while and there's virtually no sourness. I'll try spiking samples with lactic acid and perhaps sour up one keg that way and leave the other two to sit longer.

I did a 15 gallon batch into 3 carboys. In carboy 1 I pitched lacto on brew day, in #2 I pitched lacto and yeast simultaneously. In #3 I pitched yeast. On day 3 I added yeast to #1 and lacto to #3. I'll try to get ph readings on them after they've been running 2 weeks right before kegging...

that calculator suggests that with a 50/50 (two 15 gallon batches), for a 1.090/1.045 I would start with a 1.067. That is planning for a 30 gallon batch, right? Calculating my recipe to that has 78 pounds of grain. I've got a blichmann 20G, so I'm not going to fit that much in it to mash. If...

my pre-boil volume for DIPA is 18.5 gallons. Post boil gravity is 1.090 (this time). I try to keep everything in 15.5 gallon batches now (everyone gets a carboy). I think my runoff was at about 8 plato when I stopped the runoff on the last DIPA. I guess there's no reason why I could not...