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You still have to let co2 and sulfur escape while doing the primary fermentation. Its not a completely closed system. The amount of sulfur that stays in the beer afterwards should be barely noticeable.

It will probably take the brett some time to chew trough the remaining sugars. Take a gravity reading every week or so. I have done many brett only fermentations. A normal gravity beer (~1.050) goes quickly down to around 1.008 - 1.010 and then very slowly over a few months down to 1.002 -...

I would go with the pale ale profile..

CO2 scrubbing will remove hop aroma.. What yeast are you planning to use? If there is a healthy fermentation, the amount of sulphur produced by the yeast should be no real problem. Even while fermenting under pressure.

I had a quick look at ebay but did only find models for over 20$. I normally use the thermapen but it would be great to have an alarm when the water is ready.

Hi mtbrewer403, How strong were the mango aromas in the beer? I wonder if it would be better to add the fruit after fermentation rather than in the boil.

Great little kegerator, what about the stove on top of it? Do you have some pictures of the interior?

Be careful when taking water profiles from cities because it is not known exactly how the brewers there treated their water. It could be that they boiled it or added minerals themselves.

Hi AZBeer, If you want to learn more about grains, i can recommend steeping and comparing small samples of similar grain types. There is also the book from the brewing element series about malt. When i weight my grain for brewing, i always chew a small amount of the malt, like this i get to...

Check out the ingredients section of the article bellow: http://braumagazin.de/article/brewing-bavarian-weissbier-all-you-ever-wanted-to-know/ With less wheat in the grist the clove aromas should be more pronounced.

It is probably this producer from germany you talked about. In the article description they write: "Es handelt sich hier nicht um billige Fernost-Qualität, sondern um die echten Gummiringe aus hartem Material, die nicht nach jedem Gebrauch ersetzt werden müssen" Roughly translated that...

Your plan is well thought out. Just measure the temperature before pitching next time. Some lacto cultures like it very warm. Well above room temperature. I once did a sour at room temp and for 2 days nothing happened. Only after raising to 35C the lacto started working.

Hi stz, at what temperature are you souring?

I would lager it cold, the yeast wont produce more esters after fermentation. And by storing it cold, the beer will be nice and clear when you come back.

You were right to add the DME, i think the batch will be fine, a little bit short to the target og but still better than without adding anything. You could still boil, cool and then add more DME if you want the beer to be stronger. What was the original recipe?

When using lager yeast at ale temperatures, i use the same pitching rates as in ales. I think there are higher pitching recommendations because of the colder temperatures and thus less active yeast at lager temps.

I never had any luck with WB06. Even at high fermentation temperatures. I suspect that mash schedule and ingredients have greater influence in creating a good hefeweizen than we previously thought.

Check your kitchen, it could be that you already have a lot of the stuff you need for all grain biab brewing. A big pot, laddle, stove, thermometer, kitchen scale. You can sew a biab bag or buy one. For fermentation you could take 1 gallon pet bottles. Maybe 1 gallon kitchen brewing is...

Are you visiting shenzehn sometimes? the last time i was there we found a newly opened bar with an unbelievable beer fridge, they had incredible imported beers from belgium and the states, sours included. What was even more incredible was the prices. My friend could not believe they were real...

I have a temp controlled fridge but rarely use it with US05. I just ferment at room temperatures 20 - 22C because i never tasted any notable differences over the one fermented at 18C.