Recent content by smellysell

Not sure what happened to the last thread, but I am having to quit brewing, so over the next couple months will be listing all of my stuff on here for sale. I'm only going to list a couple things at a time because I'm really busy this time of year and want to be able to make sure I get the...

Never heard of such a thing?

I would have dedicated equipment for anything plastic that touches the sour beer. Some people share stainless and glass with really good cleaning/sanitation, but I wouldn't count on getting plastic clean enough. I personally have everything separate regardless of material. Better safe than...

I ended up with 8 gallons of cider pressed from mine and a friend's trees this summer and did half with Westmalle yeast, and half with my house bug cocktail. Haven't tried either yet, but I'll update in here when I do.

Completely agree 3726 ferments fine if you can keep it warm, and has a much better flavor profile than 3711 in my opinion. I find 3711 to be pretty boring. Never tried 3725, but you've inspired me now!

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Figured it out. Had to change "inty" to p100. :mug:

Ok, I finally switched from the K type over to these. I was auto-tuning the PID, and went down to check on it and it was boiling like crazy, but the PID was reading 180? Any thoughts/suggestions?

That's true for Brett (though some would argue with no plastic and good sanitation you don't need it), but there is no reason to need separate equipment for clean Saison strains (such as 568).

Hmmm, been wanting to do something for my brewery/man room downstairs to vent steam as well as cigar smoke. Hadn't even considered an attic fan...

Not sure if it's "technically" a beer, but braggot.

By the way, brett brux won't make it "sour". It'll just give it some funk.

Definitely use a Belgian yeast. In my experience, the more estery and phenolic the primary yeast, the more the Brett has to metabolize and more complex the finished product is.

I went and picked up my score sheets today from a competition I entered, and for the most part I completely agree with the thoughts on my beers. This is the second time I've entered this BSDA into a competition(which has taken runner up BOS both times btw), and both times I've gotten comments...

I have a few kegs that I use a secondaries for big beers, cider, mead, etc. I like them for this due to no light or o2 exposure. I just bend the tubes rather than cutting them though so I can just straighten them if I want to use them as a serving keg.