Recent content by OmmeGerd

Harvested a 1/2 oz. of fresh coriander seed.

What about using priming sugar instead of gas? The yeast will kick back up and use any O2 that was absorbed.

That can also happen to plastic carboys when you fill them with hot wort because you forgot to turn on the water to your counter flow chiller. Don't do that.

Don't do that.

Raw fish + food grade acid = ceviche!

Should be around 1.080.

Forget to buy blow off tubing. Think "meh, it will be fine." Don't do that.

Plastic. Split about five inches from the bottom.

Filled the carboy with oxi to soak. Moved to garage to make room for guests and forgot about it over the holidays with nightly lows in the single digits. Don't do that.

You could bulk age the imperial stout then add the pb2 a week or two before bottling.

Patersbeir are basically the lower abv beers that the monks drink on a day to day basis. Stronger beers are reserved for feast days. Also called refectory beers.

Definitely a monk style beer. A tripel, or a patersbeir if you want a lower OG. I would look at Delirium or Spencer clones.

Do you use a rinse aid in the dishwasher? Surfactants are foam killers.

The white labs English cider yeast gave off a big apple flavor. Even my wort starter tasted like apples.

gabf!