Recent content by OBSCZONER

Thanks a lot for the info everybody, im gonna go with the bernzomatic tanks.

Hey all, Just a quick question about oxygen source. Im tired of shaking carboys so im moving up to oxygenation. Any suggestions on where to source the oxygen. A lot of people use the Red Bernzomatic tanks, but im worried that they might contain other chemicals or fuels. Medical grade is...

Sorry for makin another post but I can't find an answer to my questions. I just reveived a bunch of pure maple syrup from Virginia as a gift, so I plan to brew up a nice IPA and bottle condition with Maple Syrup. I have attempted to bottle condition with a different brand of Pure Syrup...

Thanks a ton for the information!

Overall poor efficiency just means more material cost right? It's not neccesarily a death wish for tannin extraction or anything? Ive been having issues and have a really hard time with all the math aspects of it. I have no problem paying a little extra for more grain.

Personally, I blend, and plan to blend, Just to be as traditional as possible. and flavors can be so much more complex with blending, With fruit lambics maybe not so much, but definantly with normal Lambic. Have you ever had Cantillon Brouscella? If not, try that and then ask "Why Blend"

I would skin the pears, simply because I feel like they may be a bit tannic, and the yeasts may not break down them down all the way. Other then that, really no reason behind skinning them Also, in the past I have added fruit to my lambics after 3 months of fermentation, then done long term...

Thanks for the tip, Yea Ive got ALL seperate equiptment for my sour actvities, just had a sput of the momen thought tht this might work. Makes since tho thats it more ffectve against bacterias. Im thinking im just gonna throw the carboy in the Sour fleet haha

Hey guys, I recently did a Cider, and I did use potassium metabisulfite o kill off any wild yeasts, but I am still just a bit concerned about infecting later batches. I LOVE sour beer, but only when I do it on purpose. So If I were to make a 5 gallon solution of Sodium Metabisulfite and let...

I am going to do this soon. Got the idea out of nowhere and decided to look it up, found you guys here at HBT haha. Will more then likely report back when experiment is done. Have a Lambic that is 2 months old now, Going to add 300G per liter of skinned pears at 18 months. Hopefully it goes well!

I own a corker, I plan to cork and cap. Gravity is stable and everything, just needed advice on the amount of priming sugar. Thanks lostfish

I brewed up a few batches of lambic over a year ago, and blended them with fruit and what not. Going to blend and bottle shortly after christmas. Any advice on how much priming sugar to use? I know you are supposed to use alot less sugar then for regular beers, s just trying to make sure I dont...

Complicated, but neccesary haha. Thanks alot Levi

Hey guys, I am going to be doing alot of blending soon. Have a Kriek and a Blackberry Lambic. Going to blend young lambic for carbonation. Also going to blend the two together for a mashed up fruit lambic, kind of like Cantillon Rose. and eventually I will be blending a "Gueuze" Just...

Awesome. thanks for the information. I already got a proper airlock on there and everything, was just worried about pitching yeast or not.