Recent content by Tantalus

Nothing?

Thanks in advance HomebrewVolke: I'm vacationing in San Francisco and finally got my hands on a bottle of Russian River's Supplication (shock and awe). It's a sour and I'd like to be able to harvest and pitch the yeast into one of my own beers, but the trick is that I live all the way back in...

Most fruit additions I hear of are added in secondary. The high fermentability of sugars in fruits means that much of their content will be converted directly into alcohol, which is probably the reason why.

Thanks for all the recommendations everyone.

Thanks in advance to the community. I'm traveling through Europe and I'm going to be in Prague for three days and Munich for around one and a half. Looking for some great spots for local, tasty beer that I can visit in that limited time period. Also I'm traveling on a budget, so...

I'm being punished eternally in the Underworld, never able to drink of water or eat of fruit just beyond my reach, for trying to serve my son Pelops to the Gods of Olympus.

Is there any possibility that Brett. and other sour beads would minimize the possibility of having issues like barrel contamination for long-term sours?

Yet another way in which homebrewing will go boldly where no brew has gone before.

Add wort and yeast, wait for results.

Looks awesome. Definitely considering doing this project during the summer, so I'm interested to see what the best method is (filtering, secondary fermentation, etc.) to get a good final product. Subscribed.

Absolutely. Especially considering how some of these 1 gallon jugs seem like they could break a human skull and remain intact, they're certainly quite a bit more durable than the flasks. Only problem is (God forbid) you somehow can't find the fridge space if you need to cold crash your starter...

As suggested just go with a fining agent if it becomes a problem. I use a crush like that (though I BIAB so it's essentially necessary) and get good results.

I'm also pretty into the Malta-type beverages and have wondered a bit about this. I know that some producers use an enzyme that "de-alcoholizes" the finished beer, but I'm not sure about all of them. Will definitely be watching this thread. Good starting point...

Fold your own clothes?

I think it's worth a shot, though I'm a big fan of maltiness even in my hoppy beers. I think your hop schedule could use a little adjusting, particularly if you want to get the full flavor and aroma out of both your hops. I'd do this: 1.5 oz Amarillo at 85 2 oz cascade at 15 1.5 oz Amarillo...