Recent content by StopTakingMyUsername

Following up on this in case anyone finds this thread later... Did a stout brew day that got messed up, but gave me more insight. Mashed high ~154, 2 hr boil, high FG (1.036), but FORGOT the oats :( It's thinnish even at 1.036 so the oats make a HUGE difference. Not ruling out the...

Well, again, personal subjectivity aside, I always have several people taste the beer to be sure. And again, consensus was unanimous that there was no tartness to the berliner.

Chalk it up to palate, I guess. I think Russian River, Cascade, Side Project, Casey, De Garde, etc all have a pretty pronounced 'sour', so I am able to pick it up - it just may not be as intense as it is experienced by others. Others like Jester King (varies), Cantillon, Rare Barrel, etc I...

Great point. I have a brett/cantillon/casey mix that I've used in a couple saisons, and the saisons are getting progressively more and more tart and lemony. "Kettle Souring" is what we're doing on our berliners - we mash super low so the FG is insanely dry, say 146 F for an hour. Runoff...

Well, I've had success souring with open-fermentation. In fact, one of our experiments became TOO sour, like throat-burning and acetic sour. Tried a beer with a commercial pedio pitch, but it's only about 5 months in, and not getting any sourness at all (Guessing pedio just takes a while)...

Awesome, man! Saisons are one of my favorite styles to brew. Our culture has been primary with wallonian, followed by secondary with a mix of Brett and cantillon bugs. Getting very dry, lemony, bright, acidity in a couple months, then bottle conditioning with a touch of the same Brett for...

Do you have a link, or a copy you can send? I dunno. They're as fresh as the homebrew store has em :) That may be part of the issue... but I'd still think that it wouldn't fade that fast after being so over-the-top flavorful and aromatic in the beginning We'll be switching over to our...

Ok, so it sounds like we're purging the kegs incorrectly. Thank you for clarifying that. Can you walk me through how you would 'purge' a hop addition? Also how you'd do it if you were using a huge amount, say enough for a 15-20 gal batch?

Thank you for the input so far. I only add the dry hops that early because I've read recommendations from the brewer at Trillium (and others) that they get better effect from the hops adding them in while the yeast is bubbling the flavor/aromatics around in the beer. (That's not verbatim, just...

Well, we should be able to get more than ONE week out of them :) I don't expect months, but at least 2-3 weeks. Should I blast the dry hop bag with the CO2 hose? I don't know if that'd do anything to 'purge' O2 from it and the hops? We don't worry about hazy/clear. The yeast we use is Giga VT...

We made a juice bomb IPA. It was incredibly aromatic, flavorful, ridiculous amount of hop. It's been little over a week, and we tapped the keg for a party... No aromatics at all. Drinks like a pale. Not much flavor. I don't understand what happened. This is an ongoing theme with us, as...

Interesting. You said the kettle sour beer was not sour at 3.0 (lacto, I'm presuming), but that the pedio soured beer (at 3.0) is intensely sour. If you used to same water/treatments for both, then that would sound like the issue is the LAB and the sourness it creates. Another thing that...

I don't disagree with the physics of it. I disagree with it being a valid approach under time constraints (IE; rushed production, volatile hoppy beers, etc). Burst carbonating is a much better choice (as we both stated). Now if you have a style that isn't time-sensitive, and are patient enough...

Sorry to resurrect an old thread, but this is relevant to a dilemma I'm currently facing. I also strongly disagree with "2 weeks" to carb. Commercial breweries don't do it this way, and their beers have consistent carb, served at numerous different facilities, under different temp, line...

Quick question (and apologies if this has already been discussed) We're using the Stout Tanks conicals, which say they're only rated to 4 PSI. I really like the idea of fermenting under pressure to help reduce ester/fusel production and get a head start on carbonating. Is it pointless...