Search results

A smack pack of 3068 with no starter, a coffee filter on the top of the fermentor for the first 48, and 72F is my method. After 4-5 days I do a short cold crash and package asap. The mash hasn't made too much of contribution to me. I do 50/50 red wheat and pale 2 row. 112, then 155 hasn't...

The Yeast Bay just put it back in stock, I just ordered a vial:yes: I read about 99% of the Lars blog and now have my summer brewing figured out. I just need to find some juniper around here......

Just bottled my 3rd braggot, will have it in September. OG 1.121-->FG 1.002 :)

It's a great beer for the holidays!

At it again!! All grain. Can't add pics though:(

What is wayyy too sour? :p

Well, it's not really carbing up. It's definitely strong, more of a liquor. I should have used champagne or CBC yeast. Very tasty though! A big Belgian quad with honey and booze for days. I have 2 more braggots nearly ready to bottle, they will also be finishing near 1.000.

Good luck. There's very little info on it at all.

1.121 down to 1.012 and still working, the sample tastes amazing!!! I used WLP 545 for the yeast.

I would think an ale yeast would be more appropriate. I'm having great success using WLP 545 in my 2 braggots. One went from 1.144(IIRC) down to 1.002. My second one is 1.121 down to 1.012 and still working.

I"m not too sure, I use a bucket. I fed it every 2 days, then it sat for a week after the last one. It was done. It's slowly carbing up right now.

@Cerveza23 How was it?

I used to do it. I though it would improve the beer/eliminate some flaws. It really doesn't. Now I open the valve on my mash tun to full and whatever gets into the kettle gets in. "Yeast nutrients" ;)

If you have a kegging setup, or CO2 at all, why not just fill a balloon with CO2 and attach it to the airlock??

Sounds like a good plan to me, except all the time sitting on the cake and then the lagering. It should be fully attenuated in ~2-3 weeks max if you keep it warm towards the end of primary. When it hits FG package it and then age it.

My no boil sours have been very successful. Today I will be making another and racking straight from the mashtun into the ferment bucket. Skipping the pasteurization step all together. I'll let it cool on it's own, then add Sour Weapon to it for a few days before pitching yeast and bretts. If it...

I just ordered 2 more packs to make a quad with. So in a few weeks/months I'll be able to sse what it's like a little more.

The storm hit just north of Aransas Pass and F'ed everything up going west a bit, and then north again. Corpus dodged another bullet. I had a few leaves in the yard....

Brewing a massive braggot version of this right now:ban:

Yeah! I'll be using it more in the very near future. Maybe do my standard quad and dubbel and see how it compares to D-180. Probably just the expected heavier and darker flavors, but I still want to try it!