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Add the DME to the COLD water before you even start the boiling. It won't clump, it actually mixes better in cold than hot water.

A pretty cheap pop-up, "tail-gating" canopy with some stakes. I just realized I have also seen this done at brewing events, should have picked my brain a little harder. Thanks for the replies.

Just moved and my only cheap option for brewing outside is a pop-up canopy. I was just wondering if anyone else does this, I was worried about steam melting the top etc.

I would just mash high, maybe pitch half the normal amount of sacch to ferment down to 1.020-1.30ish, then just siphon off a quart of your solera when you are ready to inoculate. No need to actually pitch the cake, since there is plenty of goodies in suspension. If you are worried about it your...

next up, open fermentation! hopefully most of the coolshippers have a dedicated shed to build up some microflora in there!

Your fine. Just rack it over to a secondary at some point for extended aging to minimize oxygen exposure. Try not to open it unless you have to.

Keep your malt bill simple. Most lambic produces have a simple grist of roughly 60% pils, 40% raw wheat. Keep IBUs low, around 8 or less, traditionally lambics have aged hops added, so little to no IBUs are added. Not only is gueze a blend of young 1 year old lambic and old 2-3 year old...

That's just it, I don't buy very much fresh yeast. I wash a lot of yeast and top crop sometimes. I am also a very scientific person, and my studies are going in this direction anyways so I figured I might as well dive in head first. Great discussion so far, thanks for the input, I had forgotten...

Oh there is plenty of JP here. Actually one of the things noted in that interview is that JP ships a lot of there beer farther than breweries much bigger than them. They targeted existing markets for sours rather than force them on the smaller region surrounding the brewery.

If you agitate it let it sit for about 20 minutes to let all the heavier trub fall out of suspension, then pour it off. You will have a good amount of yeast still. How many IBUs was the wort?

Sorry did not mean to come off crassly. I'm sure there is relative content from other interviews, thanks for your input. A similar resource is www.embracethefunk.com which has a huge backlog of interviews with pro brewers. He asks some great questions about production techniques and usually...

Interesting interview but not much talk about the actual production of JP beers. Also, that article was kind of a painful read with such a ridiculous amount of errors from the writer.

Do you have access to a microscope?

Cork and cage your bottles just in case so you can carb properly. Most LHBS rent out floor corkers.

first step towards a 5 bbl homebrew system, ha.

Most people don't go over 3 volumes in standard bottles. It also differs a bit by brand, you can get a sense by weighing your different bottles and doing a weight to volume ratio. If you are reusing commercial bottles the maximum pressure will decrease after every use from the stress it goes...

The purpose of this thread is for anyone to share any information they have regarding commercial produces of wild/sour beer and their production techniques. Obviously a lot of the consistency (or inconsistency) of these produces arises from having many barrels on hand to blend from. Regardless...

Watch out for explosions with that glass jar...

I thought not...alas Christmas is near...

Is there a way to get an accurate cell count for pitching rates without the use of a microscope? I am looking for something other than a pitching rate calculator such as Mr. Malty.