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  1. S

    Ocean County NJ group buy #5

    Any chance of another Ocean County group buy?
  2. S

    American IPA "Northeast" style IPA

    Yes, that thread is amazing. For my next sour, I'm gonna flip it as you suggest and pitch Sacch first then LAB.
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    American IPA "Northeast" style IPA

    Are you doing Kettle Sours? I've been doing Co-Pitch Sours, so I add LAB before I add Sacch yeast. Lowering the ph to 4.5 prior to pitching LAB inhibits unwanted bacterial growth since it may be a couple days before I add my primary yeast. Are you using lactic or phosphoric acid to get down...
  4. S

    American IPA "Northeast" style IPA

    I'm curious if anyone acidifies their wort post-boil? I've been doing Sours lately which require this and was wondering if there's an optimal wort ph prior to fermenting and dry hopping for NE IPA's.
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    Fast Souring - Modern Methods

    The link I posted is for the co-souring method from the Milk the Funk wiki. They suggest adding LAB first and crash cooling (or dry hopping) once you hit your desired sourness. Then adding primary yeast such as Sacch or Brett for regular fermentation. Sorry for the confusion. I have a...
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    Fast Souring - Modern Methods

    For improved mouthfeel I'd suggest adding around 10% of Flaked Oats. Or, as you mentioned, I think an English yeast will definitely help out with mouthfeel more than a saison yeast.
  7. S

    Fast Souring - Modern Methods

    I just re-read the Milk The Funk wiki on this and this is how they recommend doing it as well. Wort Souring I'll eventually try both methods and see which one I like best. I like the idea of locking in ph and souring to taste first, and then fermenting out with Sacch for fruit-forward...
  8. S

    Spike Conical- observations and best practices

    Yeah, my basement usually stays between 73-78.
  9. S

    Spike Conical- observations and best practices

    Cool. So the conical heater maintained 98F without issue?
  10. S

    Spike Conical- observations and best practices

    So my next batch will be using some kveik Voss yeast. Ideally, I'd like to keep the ferm temp around 95F+. I have the Spike conical heater but the threshold is 90F. Has anyone used a heating blanket or something similar to keep the conical consistent up in the high 90's?
  11. S

    Fast Souring - Modern Methods

    That looks delish! How pronounced was the aroma and taste of the berries? I'm planning a similar brew but was gonna puree the frozen berries but will gladly skip that step if it's not needed.
  12. S

    No oxygen dry hopping

    Yeah, I agree. I'm going back to what is easy and convenient for me. Since I have a dual regulator I'm gonna hook one CO2 line up to the carb stone and the other to the pressure manifold and run them both while I pop the 4" lid and drop in the hops. Purge several times and be done with it...
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    Spike Conical- observations and best practices

    I've used my CF5 for a few batches now. Overall, I'm very happy with it. I haven't had any problems with the lid gasket not sealing and have been able to ferment under pressure. The sample port is very convenient, love the carb stone and pressure manifold. I tried low-oxygen dry hopping by...
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    No oxygen dry hopping

    Thank you sir. That is exactly what happened, I crammed the 1.5" sight glass full of hops and they did indeed compress up into the manifold. I also missed the part where you let the hops sit for a day prior to dropping them. Knowledge for next time, thanks for the info.
  15. S

    No oxygen dry hopping

    I didn't. I think next time I'll grind the hops up and then add to the sight glass.
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