Recent content by Squaregrouper

Yooper, I respect your knowledge... I cold smoked the 2 row for 4-5 hours a few months ago. If I can get <1.018 I will be happy. So you feel I should do nothing- correct?

I brewed a smoked robust porter on Saturday. I cooled to 66f, oxygenated well and pitched a re-hydrated pack of S-04. I wanted the flavor profile of the S-04, but want to dry the brew further than I think the S-04 would go. I know the initial fermentation is where the majority of yeast flavor...

I forgot... Blow-Off Tube Blow-Off Tube Blow-Off Tube!!! You're in for a violent fermentation

Count Mango von Mangosteen's Hefeweizen: 6.5 gal boil, 5 gal finished 5lbs white wheat 5lbs Pilsner Mash @148-150f for >60 minutes Batch sparge with 170f water to reach 6.5 gallons wort Boil for 90 minutes 1oz Hallertau or Tettnang @60min remaining Crash cool and aerate well Pitch...

I brewed a 1.065 saison with some Saison DuPont dregs and then Brett l in secondary. After 3 months, the gravity was a stable 1.002. I bottled with 1/2tsp table sugar per 12oz and moved it to my attic staircase (consistently 75-82f this time of year) and let it alone. After 4 weeks, I chilled a...

I will try this and reply with results. Thanks!

My Google-Fu is strong, but I couldn't find an answer to this... If I set my regulator to 10 or 15psi (seems stable) and come back a half hour later, the pressure will be maxed out and my keg's pressure release valve will be slightly hissing. This happens on both Corny and Sanke kegs- full...

Bringing a thread back from the dead... I believe this thread may have been the testing stage for Troegs La Grange- a damn fine Tripel from a brewery in Hershey PA. https://potablepastime.wordpress.com/2014/08/13/troegs-la-grave-triple-golden-ale/

Thanks for responding. The gravity hasn't dropped below the same 1.010 it was three weeks ago. I thought lacto was quick to ferment and the gravity would have dropped at least a point or two in three weeks. I'm hoping it is a Brett strain and not Lacto, Pedio, etc. A Dubbel with Brett could...

If these pictures are correct, it looks like a cross between Lacto and Brett "C". http://mash-lauter.blogspot.com/2012/06/sour-bugs.html

I have a Dubbel to which I boiled some plums and added to secondary. It has been in secondary for a month and gravity has been stable for 3 weeks; last checked one week ago. I started to bottle and when I got near the end, I removed the lid... I now have clumps that look exactly like the thin...

Check with the local homebrew shops. I'm near Baltimore and we have 3 upcoming competitions. The local homebrew shops always advertise them. The link below is a big one and worth the drive- it is ~20 minutes south of Gettysburg/~30 minutes NW of Baltimore...

Is the amount of sugar added to bottle prime beer with Brett the same as with Sacc? IE- Do I still follow a standard calculator? Background- I cultured Saison Dupont yeast from dregs and did a few batches with it. One batch also had Boulevard Saison Brett dregs added directly to secondary-...

This will work- Thanks!!!

Is it feasible and relatively inexpensive to carbonate a Sanke keg with an existing Corny set-up? I don't need to serve the sixtel, but I do need to have it semi ready to serve at the house with a "dual sixtel" system.