Recent content by zahmzwickler

In 1998, I had the amazing opportunity to host the owners of La Chouffe for two weeks. I brewed for a small brewery in Montana and we did a co-branded beer with La Chouffe. I remember grilling Chris and Pierre over and over with process questions. One day over a beer Pierre said to me, you will...

Thanks SuperMutantbrewmaster! Love this city, wish I had more time!

Hey Seattle. I have a very quick turnaround and think I can squeak in a beer. I was told about chucks hop shop, any other places you might suggest. I will be in Ballard for an hour if that helps with locations? Thanks for all suggestions!

That's interesting about the wheat, I'll look into it? I use an auto siphon but was thinking if I needed create a sour equipment profile the cane would suffice. Thanks for your input!

Thanks for the suggestions, I'll look into those. Are there any common pitfalls I should be aware of? How do you feel about pitching lacto early?

Thanks for this tip regarding the plastic, that makes a lot of sense. I guess that goes for the racking cane, bung and everything else plastic. When you did add your fruit addition, after final gravity? I have no problem waiting six months, did you age six months in the carboy prior to...

Honestly, I haven't opened BeerSmith yet? I'd assume 1.060, no clue to yeast and bacteria Brett Drei was mentioned although I'll be researching that as well. This will be my first foray in this world. The idea is I have to set it and run off hoping for positive results, after the three months I...

Thanks, I am researching now. I am a bit confused about the pitch, it looks like I could pitch the yeast and the bugs before I leave and not have my wife bothered by those additions? The low alpha acid makes sense for the lacto, should I be concerned about alcohol tolerance? Also, do you age...

Sorry again for all the typos, my fingers must be drunk.

brewmax25 & cernst151 I like the idea of trying a sour because I feel the time away lends itself to experimentation. Any common pit falls that I should avoid? Would a high starting gravity be benificial or necessary? I could have my assistant make additions along the way in needed? Thanks...

Ha! I spelled fermentation wrong in the post, so if you have any suggestions for Fermenation I'd like those as well?

Thanks for the response. I was assuming a big beer, I will have limited temperture control ex. ask the wife to read the thermomter and twist the Johnson dial. Although I'd prefer that she didn't have to open the lid. I've never tried a sour, would this extended time be of any value?

Hi All, I am about to hit the road for three months. I am looking for some suggestions on starting a batch then leaving it in a temperature controlled refrigerator for three months until I return. Any suggestions. 5 Gallon: All or partial grain, fruit, whatever?

Nice Post / Article. I was fortunate enough to have had the opportunity to drink a few with Bert Grant. I remember him saying that he never imagined the micro-explosion, which he was clearly one of the catalyst to. That conversation was in 1994, today we are so fortunate, craft beer is found...

I was contacted by a N. NJ startup regarding recipe development for a brewpub. If anyone in NJ or the tri-state area is interested in hearing more please PM me and I will pass your information. I am not qualified or equipped with a larger scale system to pilot recipes. To the best of my...