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Pretty tasty.

I ordered some Swanson's to do a 2.5gal test Berliner Weiss. Plus I have a 2.5 gal keg open. If it works much cheaper than Omega.

After mashing out and draining to the kettle I brought to a boil for 15 min. Cooled with my IC to 100 deg F, pitched the lacto starter into the kettle. Put the lid on the kettle wrapped with Suran Wrap to keep little bugs out, wrapped with a old sleeping bag and placed in my garage. Luckily in...

I did a kettle sour. It took mine about 48 hours to sour, I did a starter for the culture and put it all into the kettle. I am going to do a 15-20 min boil next go round.

The little guy with the mouth fungus didn't make it but one day after starting the treatment. Lost another little guy to another fish being mean and picking on him.

Went to the LFS today showed them a picture and they immediately said mouth fungus. They said the API PIMAFIX will do the trick, and to treat the whole tank for 7 days then do a 25% water change. They said that should knock it out if not continue treating another few days. The treatment was a...

I do have a old 3 gal tank I can turn up rather quickly, by using some of the water from the bigger tank.

Finally got the tank to fully cycle took awhile and a 90% water change before it would cycle. Had 3 other plants but they didn't survive the cycle process. Died- Red Ludwig, Moneywort, Hornwort I have: 2 Amazon Swords Anacharis Cryptocoryne Wendtii Bronze Anubias Nana 4 glow light Tetris...

Yes it is in primary right now, waiting for a freed keg. I ended up using the Omega Lacto Blend for the kettle souring, used imperial napoleon saison yeast, and cut the coriander down to .75oz.

Started a brisket at 5 am.

I did 3vessel propane keggels for about a year, clean up was awful and used a lot of propane. Then switched to single vessel and electric did that for 4 years. So far the clean up is the same for 2 vessel and single vessel, I get a tad better efficiency with single vessel vs 2 vessel. I've only...

With a CFC I bet the amount of glycol needed wouldn't be but 7-10 gal, I only do 5 gal batches.

I was sitting here about to go get ice for my pre-chiller, and had an idea. Its West Texas and summer my tap water is 80 deg. So I usually go get 20lbs of ice add water and stick pre-chiller in that, then connect my wort chiller to pre-chiller after I drop to 90-100 deg. I was looking at glycol...

Up at 5am CST to get a brisket on the smoker and to start the boil on my kettle soured Gose.

Trying a kettle sour 5lbs Pilsner Malt 3lbs Wheat Malt 1lb Rice Hulls .5 oz Hallertau (60min) .75oz Sea Salt (15 min) .75oz Coriander (15 min) oyl-605 lacto Imperial B64 Napoleon 1l starter for lacto held at 90 deg for 2 days added 1ml lactic to drop ph to 4.5 before pitching oyl-605 at...

I started a thread to document how its going. https://www.homebrewtalk.com/showthread.php?t=630040 So far pretty good my first run is still going; a kettle soured Gose.

The light on the right is a 10w CFL the light on the left is a 15w incandescent...need to go buy another CFL

I painted the back a deep blue color, sure does make the other colors in the tank stand out.

Water was a tad cloudy for about 12 hours, once that settled added some Ammonia. After 48 hours the ammonia level had dropped from 4ppm to 2 ppm. The process has begun. Anxiously awaiting the cycle to complete and my fish. Some of the plant leaves have turned brown.

First brew going down. A Gose. Probably shouldn't have gone with a wheat heavy brew for the first run, but it is doing very well. 5lbs Pilsner Malt 3lbs Wheat Malt 1lb Rice Hulls 8 gal RO 1.5g Epsom 1.5g Gypsum 3.5g CaCl 1 campden tablet 2ml Lactic Acid Mash Tun Brew Kettle (not sure...