Recent content by smithj2154

Ouch! I am in CA so I don't even want to think about what that would be. lol. But I have a friend in Cincy that works for Fedex maybe he and I can work something out!:ban:

I gotcha, I think I was thinking just normal lids for my on hand buckets. But looking at the cost of those they are not bad. Thanks!

Thanks for the link I saw a couple of those. Great feedback as well, thank you. I was considering the wide top as a problem but like you suggested the CO2 seemed like a reasonable solution. I think I just need to order a couple lids and give it a go!:rockin:

My homebrew club has a couple of barrels for our group brew. A barrel in my gararge would require a lot of sweet talking/ bribing the Mrs. :D

It's for my Gueuze project. I already have two better bottles aging. One is a year+ and the other is a month. I was wondering if the permeability issue was a result of the lid more so than the bucket itself. which is why I was wanting to start using the gamma.

Gamma lids: Just the normal snap on gamma lids for buckets. I've see a few gamma lid deals on homebrewfinds and that is what got me thinking. Aging: I have a one year old lambic style and I just put a fresh batch of the same recipe in a month ago in my better bottles. I was wanting to up...

Hey all! I really want to up my amount of bulk storage for sours without buying too many carboys. I know the back and forth on buckets, but I'm wondering if it's the lid that is the issue and not the bucket itself. I was thinking I could buy some Gamma lids and then use my on hand buckets to...

I'm no expert, only been brewing sours for a year, but I would pitch it as is and supplement with a small bit of sacc. The microbes in that blend are supposed to be pretty hearty. Good Luck!

Never saw this for some reason. Things didn't go as planned for me. The batch I brewed as a starter was nice but I wasn't ready to harvest. I did the grain bill with 007 yeast and no sugar additions. Yeast pooped out at 1.024 and I just kegged it today. Really want to give the yeast bay dry...

Based on the PDF I'm thinking the same. One thing I'm going to do is lower my grain amount and make it up in the sugar feeding in primary. Planning on brewing this in the next week or so, I'll update with recipe etc once I do.

Doesn't the pdf talk about starting cool and letting it warm on its own. Maybe they start it cool enough that the yeast doesn't throw phenolics in the early stages and by the time it really gets cranking its past the point they throw off enough to be perceptible. Just thinking out loud. I did...

I've been doing some research on this lately as well. The PDF is awesome! Thanks for posting! One thing to note. I've read a lot of reports that The Yeast Bay has Dry Belgian Ale and it is the Bruery house strain. I am planning to swing by White Labs this week and get a vial and hope to brew my...

I'm a white labs guy since I live local to them in SD. Hoppy/ american- WLP090 SD Super English/ Big beers- WLP023 Burton Ale Belgian- WLP530 I do want to experiment with 540 though