Search results

Make it 73, please!

Why would that be? My normal Belle Saison fermentations are done just as quickly as any other beer and often finish at or around 1.000, so the Brett wouldn't seem likely to ferment it any drier in the bottle. Why would this case be any different? Not trying to challenge you on this, just...

I definitely don't like this idea - I want to be sure the Belle/Brett has had time to reach FG before bottling so I can get predictable carbonation and avoid gushers and bombs. It's not like I've got a couple cases of Belgian cork and cage bottles lying around anyway.

Been busy, but I'll probably bottle this soon and I had an idea: why not add some Brett at bottling? The challenge: my source of Brett is a several-months-old slurry from a previous batch and it's mixed with Belle Saison, a diastatic strain. My instincts tell me that adding this mixture at...

Infected - it smelled like acetone. See above, haha! The follow-up Gose that got a short boil is quite nice, though. I did bump up the acidity on the way into the bottling bucket with a few mL of lactic acid on that one. I've also got another small sour wheat on the yeast cake from that Gose...

I made kimchi with garlic and ginger in the mix last week, so ginger (and garlic, another natural antimicrobial agent) certainly doesn't stop LAB from working or reproducing. Meanwhile, I've successfully carbonated ginger beer with bread yeast and two much older harvested yeast batches (6 months...

Yeah, the blend included plantarum and I'm certainly expecting the beer to be sour. When I bottled the Gose, I siphoned some of the slurry into a sanitized jar with some of the finished beer on top and put it in the fridge. Just a couple days later, I did my normal ginger beer recipe (cook the...

I guess to support the "don't repitch" crowd, I tried carbing some ginger beer with yeast harvested from a Gose and it didn't work - not even after a repitch - and that's a pretty easygoing environment for yeast since it's just simple sugar. At the same time, the style-agnostic sour wheat beer I...

Bit late to the party and I don't know my stove's BTU output, but I do 6 gallon and larger batches on a single burner. It takes a while to reach temps, but I just find other ways to utilize that time, whether for brewing or other activities. Another option is to use a plug-in heat stick to speed...

But since Goodbelly uses L. Plantarum, anything over about 10 IBU will pretty much stop it in its tracks.

Syrup dissolves fairly nicely into wort, and the process I've used to make it is very temperature dependent to temps below the hard crack stage. I think I'd end up with nasty burnt sugar bringing it up to the hard crack stage. This is the process I've used before. It's worked great for me so...

You could, I'm sure, but why? Is there any reason you need it to be in crystal form? Every homemade brewing sugar I've made (at least half a dozen batches) was a syrup and it's never been an issue.

If it walks like a duck and quacks like a duck... You had consistent gravity readings right around your expected FG for a few days before bottling. Then the beer slowly attenuated several more points over several months in the bottle. That points strongly to an infection. My guess is that some...

That's almost certainly an infection, even if it's not one that presents off flavors.

So you did a half-volume boil and then split the wort into two fermenters? I assume that means you topped off with water. Did you top off in the kettle or the fermenters? If you did so in the kettle or bucket, maybe you didn't mix the wort well so your two fermenters ended up with different OGs...

I'll have to see if a blow-off out of the chamber is feasible next time I brew. In the meantime, I'll try the dehumidifier as soon as it arrives.

I bought a chest freezer for fermentation about a year ago, and for most of that time it's had the nasty habit of developing mold on the inside with fair regularity. The mold often spreads to the surface of my fermenters as well. I'm using plastic jerry cans with HDPE liners because the cans had...

I doubt I'd make it to 24 years (maybe not ten) if I took that path. Every marriage is different. In mine, I get grief for just about anything I spend more than $50 on without clearing it with my wife first. It's a bit of a hassle sometimes, but the fact is that I've become a lot more conscious...

Anyone else here have any experience with the Master's Cup (大师杯) homebrew competition? I submitted a few beers in the last couple years before they reported scores to participants and never placed, which was fine but frustrating because without scores I was getting basically zero feedback. Since...

By a few months, I think it's six or seven months old, and a lot of it is trüb. Wouldn't that be a pretty drastic underpitch with unhealthy yeast? I was thinking I'd have to start options C or E in a liter or two of juice with some nutrients and then add juice to 20 liters after a few days, or...