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Learn something new every day with this hobby. Guess I'll leave it be and see where it goes. Thanks!

Thanks for the input. Nervous about leaving it on the cake for so long and hesitant to transfer to another vessel for fear of stopping whatever is happening. @RPh_Guy is there no issue with Brett and autolysis? Even when sacc is involved? I've experienced autolysis in an imperial stout left...

Just a quick update. Going to leave it be for the moment and see what happens. It's doing something, but I'm hesitant now to say it's a pellicle forming. The Tilt registered another point drop in SG overnight and there are little colonies of bubbles scattered over the surface. Maybe the...

Diluting may be the answer here as you guys have said. I may have to boil some additional hops in water to maintain around 15 IBU if I go the water only route. I do like the modified forced fermentation method mentioned. Going the second beer and blending route may add the complexity I missed...

@RPh_Guy and @gordonmonaghan Thanks for the replies and insight. Initial mash temp was 152F and fell to 138F since it was mashed overnight. Should have been pretty fermentable, but who knows? Yeah, the ABV tolerance his a concern. For some reason, my efficiency took a big jump this time, so...

Hey, all. I've got a small situation going and I'd like some advice if anyone has experience or plain old input. So, I've got a Brett fermentation going fairly slowly from a co-pitch between WLP530 and WLP648. The 530 dominated from an OG of 1.111 down to 1.030, but quit because of a faulty...

I agree with you based on the two beers of theirs that I've had. The bitterness is sharp and clean and there's lots of flavor and aroma to back it up. Not to say Heady isn't good...

Something different from the same coworker. Yes, I poured it in a glass. No, I'm not ashamed. Good stuff!

Ha ha. Sorry. I'm a disgrace. I admit it. My wife and children are just as disappointed as you. :oops: The beer was great regardless...

I've got an awesome coworker who brought several cans of this back for me from his vacation.

To be really accurate, you'd figure out the actual starting gravity of the beer with the puree addition. I'm working off of your having 5 gallons of beer in addition to the 48 oz of puree for a total volume of 688 oz. Backing into it, it looks like the puree gravity was about 1.182, which...

Dunno about blogs or feeds, but Alesmith and Modem Times both were great visits. Alesmith even has a really cool Tony Gwynn museum onsite and their barrel aged tasting room is excellent! Lost Abbey was neat as well, but outclassed by the other two.

You know, I always forget to do this. It would work perfectly with a doppelbock fermentation timeline. At the very worst, it would get me in the ballpark of correct rest timing even if it doesn't go quite as far as the forced ferment.

It's so simple! Why did I not see it before now?? Time machine! Of course!:confused: Yeah, it had some fruitiness to it, but it wasn't overpowering. Apparently, low malt derived fruitiness is OK per style, but there was also a little alcohol hotness as well, which points to a problem with...

Thanks to both @MaxStout and @BlueHouseBrewhaus. I don't brew many lagers and worry a bit about the outcome considering my lack of experience and feedback from the NHC judges. Just trying to avoid the esters this time around and end up with a more textbook example of the style. As an aside...

TL;DR - How does one go about predicting when to start a diacetyl rest? According to White Labs, one should start the rest when the beer is 5 to 6 points away from finishing fermentation. That’s all fine and good, but if you’re not using a tried and true recipe, it seems as though it’s a...

Fill with starsan or vodka. Tap water, left long enough, will grow some unsavory stuff that you don't want in your beer. Temperature drops can see the airlock liquid sucked into the beer...

I has originally planned to leave it on oak for three months, but anticipation got the better of me and I pulled it after two. Glad I did because I can taste the beginnings of some oak derived astringency. Not much, but just enough to let you know it was in contact with wood for a period of...

For those who were wondering how the successful batch turned out, here it is: This is the best RIS I've ever brewed. Very, very happy with this one. Turns out it's a little better than 16% because my volume measurements were a little off. It's warming and slightly tongue numbing and has...

16%+ HB RIS