Search results

I've been having great success with throwing in a large FO hop stand addition, giving it a good stir ("whirlpool"), then putting the lid on my BK and letting it sit for 30 minutes. This give excellent flavor extraction, the best I have ever achieved. I have not had as great of luck with the...

This is a different technique called "mash hopping," and is different from FWH.

212-190F, I believe this is cited in the BYO article

Kal, I did a similar experiment with my house IPA Hop Glop (scroll down to the bottom of my blog linked in my signature). I think for the aroma addition you should be around 165F in or at least between 170-160, which BYO sites as the "aroma" addition range. 170+ there is a lot of...

That's some quality funk porn

Did the midwest kit tell you to do a sour mash? Or were they expecting that wyeast to have lacto in it?

The picture isn't the best, but it doesn't even look like an infection, maybe just a bunch of yeast rafts stuck together. Are you sure it tastes sour?

Their website says its a neutral ale strain and a German strain, are you looking for more specific?

If you have some time you can brew a beer specifically for blending. 1 gallon might be enough. I have this gallon jug that has been souring for over a year that I just tried to blend with. At a 5:1 clean:sour ratio, it was still overpowering the base beer. You won't know until you try. You can...

You could always brew a number of batches in a row (even if it takes a few weeks) then transfer then all to the barrel simultaneously, once they have all finished primary fermentation. It would also be advantageous to share the barrel with a few friends if you cannot do larger batches. You have...

I would recommend blending it rather than adding flavored syrup. Do you have any other brews sitting around? A gallon of something that sour can go a long way, you might be able to blend it into 4+ gallons of a simple saison to give it a nice sour note.

What's the recipe?

That perfect crust and no cooling rack? How long before it turned to soggy crust? :-)

When did you add the cocoa powder? How did you sanitize it?

Self publishing would have allowed updates to the book much more quickly. This would have been great considering how fast american sours are evolving (just a thought). I am still ecstatic this is going to be available for us, keep up the good work!

I think the folks getting that level of sourness in 2 days or so are holding their wort at high temps, then boiling or pasteurizing and pitching their sacch.

Has anyone tried splitting the batch, getting half way too sour, and clean fermenting the other half, then blending from there? Seems like that could solve a few problems.

Probably not lacto since it is a SNPA clone. Lacto is deterred if IBUs are higher than about 8.

If you really want to get technical just using a coolship does not make it a lambic....self'd

Yes I think so. There is one this coming Wednesday.