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Do you mind me asking where you purchased all the SS parts online?

Cheers, I think you're right. I plan on taking a sample this weekend. This morning I checked it, and the airlock is slowed to barely noticeable, and the foam seems to have receded quite a bit. Also, I poured some dregs in over the weekend from a bruery sour ale which maybe effected it. Thanks...

Well that's the thing, It had a lot of foam to begin with which seemed to be pushed out with the krausen, I noticed most of it dropped out after the vigorous fermentation for a couple days, but then this foam came back I guess. I miss-measured and used about 2 oz. but with the sink I was using I...

here they are

Sorry, I was unclear as it was from memory. I believe the recipe doesn't equate to the right level of ibus he listed. You'd have to add more hops to the recipe.

Photos won't seem to post from this computer, will attach in the morning

I started a my first attempt at a sour cider based on a friends recipe 3 weeks ago: 5 gal kirkland apple juice 1# table sugar Yeast nutrient Wpl Belgian sour mix yeast Fermenting 3 weeks so far ~70-72F had a spike one day up to 78. Still seeing action on the bubbler every couple...

indianaroller posted this awhile back in response to a 2 week grain to glass question. Haven't tried it myself though it looks promising from what I read in other peoples attempts to clone. maybe PM him and see how his results were. "90% pale 2-row 10% torrified wheat 1/2oz cascade @ 15...

Signed up for an account quite awhile ago, but due to returning to graduate school and crazy job schedule I only brewed a few batches in the past couple years (with limited success). Now, it is time to get to work. Started partial mashing and already feels more rewarding. I have a couple batches...

I started my first venture into sours recently. I've read numerous accounts of people infecting other batches of non sour beers from sharing racking equipment / fermenters etc. not surprised. I am wondering however if anyone has had any issues fermenting a sour in the same area (I.e. closet...

I just brewed a Big IPA with belgian yeast, and the same thing happened, though it was a much bigger cleanup on my end.

Hello all. I am fairly new to the partial mash scene. I have completed one brown ale with marginal success. My question though is for the batch I just put into my primary. I have been following/reading information from Dave Miller's book. (complete handbook to home brewing..) and it seems...