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I did it in batches and filled the carboy as I went. I filled 2 one gallon jugs after I filled this carboy, one of which I am attempting a wild fermentation. There has been no pellicle formation on that one and it is just getting started with its bubbling. I'm thinking the foaming is just the...

Thanks for the explanation. I've never read/heard mention of pellicle forming so quickly, usually after weeks/months in the carboy. I'm a sanitation stickler so am comfortable that it isn't from my equipment but I can see how I could get contamination from the press or even the fruit itself...

Can a pellicle form as quickly as 36hrs post pitching (60 hr post pressing) ? This is a picture of my home pressed perry this morning. It's my first time doing anything with pressed fruit. I pressed it, added K-Meta, waited 24 hrs and then pitched with the yeast packet in the picture. The only...

Not sure if this is for me or Mateo's recipe, but my recipe is mashed at 149 F for 45 min, then add acid malt, rice hulls and 2/3 of the original mash water volume at 170 F for another 45 min. Then I batch sparge. I don't do a mash out and I have not yet done a true sour with Lacto, so not...

Thanks for the info. I was getting overwhelmed and confused trying to read all of the different build threads, especially since most of them are for larger batches. Maybe someday I'll go big and build my own controller, etc. For now I'll give the above recommendations a hard look.

Can anyone recommend some 240V (5500W elements, I assume???) that will fit in an 11 3/4 inch inside diameter 20 qt brew kettle and HLT? I have a 30 apm dryer outlet at my disposal. I am coming off of a 1.5 yr brewing hiatus (due to baby, moving, job, life, etc) and would like to make the jump...

Exactly! It's already plumb full of brew gear.

huh, never noticed that before. Manhattan, KS actually. Plenty of country side here! Good point on the grain storage. I was thinking of running a hose off of the shower. Why an RV hose? Silicone tubing was the first thing that entered my mind. I was thinking either that or possibly...

Great points. Thanks!

So I made a deal with my wife that if we finished the basement I could set up a brewery and small bar. Her counter offer was that her stuff had to be finished before I could start on my stuff...mostly because she knew that brewery planning would delay construction and she is a "make a decision...

Thought I would close this thread out with how it turned out. I ended up brewing the beer as the recipe was written and then splitting the batch to ferment half with WLP 500 and half with Saflager 34/70. I could sense just a hint of roastiness in the lager but not in the belgian ale when I...

Thought I would close this thread up with some thoughts & results in case anyone else stumbles across this thread looking for suggestions. All total, for roughly 300 guests, I had almost 500 bottles of homebrew (plus 5 gal kegged) in addition to 100 bottles of Boulevard Wheat, a case of red...

After reading lots of recipes online I think I am going to embrace the red and split the batch. I'm thinking either a 5 gal batch split 2 ways with the grain and hops as listed: Irish Red lager with Safbrew 34/70 and Belgian Red with WLP 500 OR splitting it three ways after increasing the...

Thanks. It is for a 5 gal batch. I'll plan on making a red ale and will work on a finding recipe. One thing I don't care for in most reds is the acridity....What is the best way to reduce this? I have a few leftover lbs of pilsen malt and 2 row malt on hand. Would using these to either make...

Today I bought ingredients from the LHBS for a Cherry Belgian Ale. (ingredient list below) 5 lb wheat malt 4 lb pal 2-row malt 6 oz 40 L crystal malt 0.5 oz roasted barley 1 lb rice hulls 1 oz Hallertau pellets at 60 min White Labs WLP-500...

Thanks. That at least gives me a starting place for amount.

I have about a gallon of really good light roast coffee that is very smooth with notes of berry flavors. I'd like to use it in a beer to highlight the coffee and the berries. I have been unable to find recipes using already brewed coffee and all the articles I have read don't provide much...

Thanks for the suggestion on the dregs! I know Lacto is IBU sensitive but don't think that either Brett or Pedio are affected by hops as much (if at all) so I'm sure the dregs idea will work out pretty well for a little experiment.

I recently brewed an extract cream ale kit with honey malt and belgian biscuit malt specialty grains for a quick turn-around kegged beer to serve at a reception. The beer turned out more like a dirty blonde (golden-brown, if that makes sense) with a toasty flavor to it. The crowd liked the...