Search results

I've brewed with Lallemand Voss three times, and I don't think I will use it again. I am an all-grain brewer with Spike conicals and a glycol chiller & heater, so stable temp control from 36F to 105F isn't a problem at all. Each Voss brew fermented aggressively and quickly at 85F and higher...

Just bought this yeast blend for a Brett Saison solera in a 0.5BBL foeder. Very much looking forward to trying it out! I read above about the "different levers you could pull" for different results. Does anyone have those? Any suggestions for this use case?

I just bought a Foeder Smith 0.5BBL unit and anxious to first put a Brett Saison in it with the intent to create a Solera project. Question for you all is: what Brett strain(s) to use for a Saison solera? The plan is to pull off 5 gallons every so often, replace with freshly sachs fermented...

I have awful warm ground water here in southern AZ, so I would love to see what others are doing to drop their cooling water temps. I've tried running the ground water through a 'pre-cooler' coil that's in an ice water bucket, but that doesn't seem to make a huge difference.

Follow-up: just tried this beer, which has been marinating in a glass carboy for almost two months now for Brett maturation. First sip of the sample was surprisingly good, definitely a much more complex taste & souring profile than Philly Sour alone. In fact, it was much more like a...

I am relatively new into kegging and needed to share a full 5 gallon corny keg at a local club party. There's a lot of ways to do this, and some are easier than others. I considered a jockey box and/or using smaller kegs (2.5 gal) that might fit in a fridge, but ultimately decided on the basic...

Hmmm. I was wondering the same thing. I used Lutra on what I called a LutraFest, and it was fantastic. I was curious what kind of an IPL it would do. How was it not right for a hoppy style?

It is far from a Cure-All, but situations like this where a clean yeast signature is desired is where pressurized fermentation really shines, in my opinion. Pressurization allows a warmer fermentation temp without the associated byproducts of that higher temp. From having pressurized US-05...

Just watched this, and it was also my first exposure to your channel, and loved it. Your recipe was very interesting and I am curious if there will be a follow-up in terms of the output results? Does the Meanbrews NEIPA hit the marks with regards to the style? Subscribed to the channel--thank you!

I should have also mentioned that prior to my Grilla Grills Kong kamado grill & smoker, I had a long line of Weber grills and smokers. My Weber Smokey Mountain bullets never held temps in super cold and/or windy conditions. And, even in the best of conditions, temp stability was so hard to hit &...

Love, love, love my Grilla Grills Kong, a egg shaped ceramic Kamado type for a lot less than the common brands. Use it 2-3 times a week for three years now--best grilling/smoker I have ever had by a wide margin and more than worth the $799 I paid for it. Perfect size, too, fits a Thanksgiving...

Tried a near co-fermentation with the Omega All the Bretts, pitching the later about 48-hours after pitching 2 packets of Philly Sour into a 1.047 OG wort. I also added 3.3lb of blueberry puree near the end of the primary. The resulting souring character is definitely more complex than just with...

I struggle with post-boil cooling with fairly warm ground water here in southern AZ. I've been using a CF chiller, but 80-ish water in the summer led to very long cooling times and a lot of water used. So, I decided to try something new/better and bought a Exchillerator Maxx. First time using...

+2 for the coil. I can cold crash from ale temps to 38F (with Spike Cf-5 and Icemaster 2 glycol chiller) with the Spike cooling coil overnight--amazingly quick. I've never measured it, but I am guessing it's about a 5 degree drop per hour. Maybe more. I doubt the energy transfer would be...

The Koln Kolsch yeast is the most sluggish fermenter I have ever used. All grain batch, 1.046 OG, 2 packets pitched without rehydration, pure O2 oxygenation, yeast nutrient used, held at 62F with glycol chiller...took almost 36 hours to get krausen and the start of fermentation. Yikes!

I am on my third batch with Philly Sour. Never tried it that early, or before reaching FG, actually. Always works very, very well, even if slower than normal Sachs. Just let it run, it will take a awhile (a couple weeks, tops). I use PS on the higher end temp wise, like 77F.

I'd go very high gravity & a ton of hops, and a secondary that would last awhile (6-12 months), then use wine bottles with wax sealed tops. Keep the corks wet in storage, just like a wine bottle Sounds like a high-end Barleywine to me.

Spent over a year in an Islamic country where alcohol was illegal (but was ironically everywhere if you knew where to look). At the embassy commissary, we could not get beer that wasn't destroyed by the time it got to us. So, we pieced together enough equipment to brew, mostly from a local...

My homemade eRIMS BIAB with a propane burner brew sessions took about 5-7 hours, front to back with cleaning and all. My first Brewzilla 65L session took 4 hours, with a 90-minute mash and a 1-hour boil, with cleaning. And, no prep ahead of time. I was astounded how much simpler/easier it made...

In the exact, same place as you...should I get another CF-5, or get the CF-10 for my second fermentor given that most of my brew sessions are 5.3 gallons. Is cooling coil performance lower with the CF-10 and only 5.3 gallons inside?