Recent content by PBeach80

Thank you for your insight. After you mentioned Sour mash I was able to locate a few good threads and articles. Looks like the sour mashing is used more towards your Lambic and Berliner Wise styles and not really applicable to a true red or brown flanders due to the other bacteria's used to...

Now that you mentioned Sour mashing I do believe that is exactly what it was about. The article went on to say it eliminates the need to rack sours for extended periods of time and still get a great result. I was surprised not to have seen any mention of it throughout this thread. Is...

I've been researching sours for a while now and came across a process for souring your wort before the boil by chilling your mash to under 90, pitching your bugs, and keeping in a carboy as warm as possible. The author claimed it soured extremely fast and the boil kills off the bugs so you...

My Local Brew Shop is amazing and gets a majority of my business but their grain is selection is sometimes limited. I was wondering if anyone could suggest a good vendor preferably on the east coast to save a bit on shipping. Figured I'd asked around before going to the big guys Northern...

Ahhh, thank you all for the insight. Now knowing the absorption ratio of .12 per pound and the utilizing of sparge water to hit the pre-boil volume I feel far more confident moving forward with my first attempt at all grain. These where the things I was afraid of, basically not knowing some of...

Thank you, yes its for a 10 gallon batch. I did a little more digging in the forums and managed to find an All grain for beginners post below that corrected an error in my math. It suggests 1 to 1.25 quarts per pound and 1/2 of the total volume for sparge which makes my numbers perfect at...

I've been slowly putting together a three tier Keggle system made up of a HLT @ 13.5 GL, MT 15.5, BK 15.5. Sadly I wasn't able to locate a 15.5 for my HLT but I figured after adding my strike water I could just top off and bring the HLT up to strike temp. So here is my question based on all...