Recent content by Vanderfell

I had success with this, as I wanted to try the style. https://beerandbrewing.com/black-ipa-recipe/ Honestly not really my style choice, I was just curious. You could sub in the Amarillo for the Simico. Since it's at the 60 minute mark, pretty much everything there will taste about the same...

Thanks for the feedback, and yes, I did mean what you said for day three. "calcium carbonate buffering" I have never heard of this and will be looking into it for sure. A20 Citra is pretty great. Honestly, since I started using Imperial yeast, I only use something else if I absolutely need to...

Hello everyone. I have done a number of kettle sours in the past and had great results. This will be my latest attempt at a Sour Blonde. Anyone think I am missing anything? This is about the most extensive write up I have ever done in 5 years of brewing, so criticism is great too! Recipe Type...

Thank you! I figured that was the answer but wanted to be sure. I am looking to do either a kettle sour blonde or something like this for the summer.

Quick questions: Do you have the recipe by weight for 6 gallons that worked well for you? Also, did you make one big starter with both yeast cultures or two separate ones?

Cool. I tend to go every other meeting. Me and a few other members are brewing a barley wine to go in a 55 gallon whiskey barrel right now, fun times.

So anteater8, odd question. How “thick” is this version? One thing I love about BCS is just how heavy it is. Also, in Portland, are you in the OBC?

Thanks! My sour stuff is in carboys. I am looking for a clean, bright fermentation with low mess. I figured extra headspace is pretty optimal here. What barch size are you brewing?

I am not sure if this belongs in this section or in fermentation. I brew 15 gallons at a time and spliting fermentation into three vessels is getting tiresome. I was looking at these 30 gallon food grade barrels from Uline. They seem like they would be easy to clean. Does anyone have any...

The black berry turned out fantastic. I started this project again on Saturday, and it has had lactobacillus in it now for about 45 hours. My pH however is still above 4.4. If I boil this tonight do you think it will still be sour? I did not Pitch any lactic acid and may do so next time.

I finally got around to making this. The og is right where yours is. The only change that I made was using house Imperial yeast, which is basically a more active version of the same yeast that you used. Since I brewed 15 gallons of it, I will be splitting the batches. One on top of tart...

Quick question. Is there a quick guide somewhere that will show me how to calculate all the equipment information like “tun specific heat” and “trub loss?”

Did you have a pretty active secondary fermentation?

Looks good! Question. Do you repitch anything when you move it to secondary?

The reason I say this is there is a blackberry barley wine from new Belgium that is great, but it has no Oak. But I am thinking I may need to settle on one flavor or the other. I may just do the oak cubes soaked in a cup of bourbon and leave it at that, I know those are pretty good. Maybe...