Recent content by pohldogg

There's an ideal pitching rate. Check out mrmalty.com for more info on that. A good rule is that for the right flavor and fermentation you want the yeast to reproduce 4 to 5 times. If you pitch very low, or use yeast with bad viability such as expired vials or un-rehydrated (if you're a...

There are conflicting reports that not rehydrating can reduce viability by 50%. Reduced pitching can increase fermentation time, reduce attenuation, and take longer for by products to be cleaned up. It's not that bottling actually takes longer but that bottling day gets delayed. Or you're back...

I too am lucky to have a huge pipeline so patience isn't too hard. Generally I'll bottle up a 12 pack in 11.2 oz bottles. Six of these are reserved for potential comp entries. The other six are for early tasting. The rest goes into 750s where half are reserved for aging until next year...

A new local place called apocalypse brew works. It came out good, but does have a hint of the onioniness I'm picking up in a lit of this years crop though.

It was something like 5# 2 row and 5# dry bread. I'd buy rustic breads and kept about a third of each loaf in the freezer until I was ready to brew. Added around 10 ibus with tet and pitched the starter. For the starter I just followed the method of adding water and flour over the course if a...

Seems like very little availability this year. They've become one of my favorite hops, tons of grapefruit, and I feel lucky that I got even a pound this year. Did an all comet IPA at a local brewery and it took them months to track down even a single 13 lb box. What I want to know now is which...

I have 17 fermenters. Generally 10 to 13 are rotated for sour aging. The rest go back and forth between "cleanish" saisons, IPAs, or other quick turn around whims.

I just happened to bottle a batch like this yesterday. Brewed a kvass/beer and fermented with a homemade sourdough starter. The starter was made from raw flour and uncrushed grain. Was going to do a sour mash but when the starter formed a pellicle I decided it was just good to go. Not as sour or...

Cotton hop bags are like fiddy cent, stockings just don't seem worth it.

The only adjustments I make are based off where I expect the brett to finish vs standard ale yeast. Trois is my standard brett for ipa and it tends to finish at one to two plato, so I alter OG and hopping accordingly to keep abv and bitterness in line. Have you used brett b on its own before, or...

If you don't want to use bleach, tsp seems a bit stringer than oxyclean. And one time I found some sodium hydroxide granules. Those worked really well but I got tired of having to be super careful using them.

Someone respected Canadians?? :) I agree they can have whatever shipping policy try want but the site should have that posted. Besides, it seems every site I go to these days knows what country I'm in by my ip, you should have been told earlier.

lambic lambic lambic cranberry lambic orange lambic saison saison sour saison brett saison brett pale ale sour kvass hibiscus sour (IO inspired) sour stout post pro sour date sour biere de garde

Stuise does a pretty good job with dry yeast.

Then follow the directions and don't pitch it dry. Never really see a lag difference when rehydrated. The more I brew the more I like the old ways before I "upgraded". Now whenever possible it's dry yeast in a bucket.