Recent content by tippetsnapper

I've been bottling beers off of my taps with a bowie bottler (not a blichmann beer gun) for a couple years now with no issues and perfect carbonation. I have a sour that is kegged and carb'd and I'm considering bottling some from the keg. My concern is oxygen pickup and eventually ethyl acetate...

You have the option to do either. Don't add fresh yeast and it has the potential to take longer to fully condition, potentially just as long or longer to meet the flavor profile you have now. Some breweries will add wine yeast like Russian River to condition their sour beers, or you could use a...

+1 to darker begian styles or maybe a big stout or barleywine, those flavors seem to meld well and I swear sometimes I taste fig in those styles

3711 is going to plow through those sugars before the brett has a chance to give you a lot of funk. Aside from adding some starches to your wort or mashing with higher temps, it will be a low level of brett. In my experience the fruitiest strain of brett is trois, but more of a...

I have used regular halloween pumpkins, but I believe you get better flavor from the elongated pinkish/tan butternut pumpkins.

I did roast the pumpkin first, and is worth doing as you can top it with brown sugar, honey or whatever to get that caramelized sugar flavor. Most people add it to the mash and not dry "hop" with it like I did. I left the pumpkin in the fridge for a week before I added to the fermenter post...

I'm intersted in others input as well on this. My take has been more fruity esters in higher fermentation temps, especially the belgian strain, not the french. But I wouldn't describe the esters as lemon. I think you are more likely to find the flavor you are looking for with a modest hop...

I would not rack again unless its to bottle. The fly is already in there so if there is a chance of infection you're already too late. By racking again you are risking unnecessary oxygen exposure and resulting off flavors. When you are ready to bottle, have a taste and decide to dump or enjoy.

homer buckets, whatever grade they are, standard lid

Yes please

FYI - the hop charge was 0.5 oz of Kohatu (6.8AA) during the last "mash" step, rough calc of 17 IBUs.

Here was my mash regiment: 118.5 dough in and hold for 60 minutes 131 raise and hold for 40 mins 145.5 raise and hold for 30 mins, then sparge 195 raise and hold for 30 minutes with hops I thought the last step would kill anything in there. It is possible there...

I also posted in the wild beer forum, but thought I may get some help here as well. Thanks in advance! https://www.homebrewtalk.com/f127/need-help-pinpointing-lacto-flavor-origin-489887/#post6353764

So I brewed up the recipe from zymurgy for a summer saison with a bunch of raw grains and a no boil approach (bring wort up to 195 and hold for 30 mins). I pitched two different smack packs (swelled) and a brett brux from east coast yeast into ~6 gallons. I didn't aerate and temps were in upper...

Very much in