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I wanted to try something a little different. I know it will eventually be salvaged but DAMN is it taking forever. Instead of using a regular sach, I brewed up an Oud Bruin and pitch the brett brux directly as a primary yeast. After two weeks I have dropped from 1.051 to 1.040. I was thinking of...

So sorry everyone, I forgot to add that. I mashed at 151 for 85 minutes and performed an iodine test to ensure full conversion.

This past weekend I brewed a batch of Berliner Weiss and decided to try an experiment. After listening to the episode of Basic Brewing Radio with Michael Tonsmeire, I wanted to try his sour mashing method. So I used the following bill: 4 lb pale 2 row 2 lb white wheat 1/2 lb rice hulls 1 oz...

For me I leave big beers on the cake for the whole fermentation. Small beers I secondary just to clarify it quicker (and drink it faster).

Sounds great and will be a good wedding present for yourself and your guests. Like the above poster said, ramp those temps up!

Busy busy weekend! I am brewing an Oud Bruin today, a southern brown tomorrow, and a Berliner Weiße on Sunday.

I buy my yeast from Northern Brewer almost exclusively. I love my LHBS (Alternative Beverages), but they only carry White Labs and rarely have the strain I am looking for. Although, they still have the White Labs Berliner Weisse. I thought about buying all three tubes and brewing a super batch.

I don't think I have ever had an imperial southern brown, but I would love it for sure.

5.5 gallon batch 8 lbs white wheat malt 8 lbs Pils malt 1 lb rice hulls 1.5 ounce Hallertauer Mittlefruh, first wort Mash 90 min 149° @ 0.38 gal per lb. Batch sparge 175°. No boil. Chill to 100° and pitch lacto. Once pelical forms, pitch yeast. Ferment for 7 days. Age until sour level is...

Thank you very much for the suggestions. I am not set on victory. I use it in my standard IPA and it works nicely but my standard doesn't use wet hops ;-) . Should I increase the boil volume on this?

OK. Here is what I came up with for the recipe. Any critiques or suggestions are welcome. Recipe Specifications -------------------------- Boil Size: 8.46 gal Post Boil Volume: 6.76 gal Batch Size (fermenter): 5.50 gal Bottling Volume: 4.75 gal Estimated OG: 1.062 SG Estimated...

Hmm... I would assume coffee grounds. Save yourself a headache and cold-steep the coffee grounds in 8 ounces of water.

That is a pretty sweet FG. Maybe my bias is showing but I think you need to dry that out a bit more. Even with the spices that seems a bit too cloying. You could drop that 5 minute addition and never miss it. The spices are going to swamp the hop flavor. I really like the 2 vanilla beans. This...

Thanks a bunch for this EllisTX. I will be giving this a listen tomorrow.

sounds great.I'll be posting back here all about it once I get everything figure out.

Oh, I should have been more clear about that. Fresh hops, less than 24 hours off of the vine. From what i understand there is a 5:1 ratio for fresh hops vs kiln dried hops. I have never used fresh hops before as there isn't much opportunity in North Carolina.

Reno, you think I should stick with one 6-gallon batch and pack them all in there? I thought about reserving at least 8 ounces for dry hopping.

I was lucky enough to reserve a pound each of green Amarillo and Cascade hops. Has anyone had any experience in brewing a green hop beer? I plan on doing two 6-gallon batches, one for each hop. What are yalls thoughts on the best way to showcase these beautiful green hops?

For those that want to continue bottling, have you thought about baking your bottles instead of using a liquid solution?

I just brewed my Ella Mae IPA. Working the bugs out of it. 5 ounces of Cascade, 2 of Centennial, 1 of Willamette. 7.5 abv.