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If you soak it for an hour or so in star san it will polish it up pretty nice.

Brown malt is really good stuff. The smoked Porter I have on right now has a little over 10% and is delicious. Come to think of it it has about 5% black patent in it too lol.

Not sure if you've already done all this by now but I've been doing something similar trying to cover as many specialty malts as possible. I generally shoot for around 4.5% and 15IBU, use the same base malt, hops and yeast. The only changing variable being the specialty malt which I set between...

Im not sure where it bottoms out but I have read that it eventually gets to a point thats not suitable for the lacto anymore. As for pitching Ive been splitting cakes of Nottingham from other batches and pitching about 1/3 a cake. If I do have to use a fresh pitch I try to use 2 packs though Ive...

I wouldn't open it. Every time you open it you let air in potentially funking up the batch. When I was tasting daily to determine when to pasteurize I noticed I would get some funk notes creeping in. Not enough to ruin the beer but not something you want either even if its subtle. Now I just...

I bet the foil is the culprit or the main one. Next time use an airlock on the starter and try to cut down on headspace. If you have enough lacto built up that amount of headspace should be ok but it's right on the border. The closer to your airlock the better.

I always think they smell like an Arnold Palmer aka half lemonade/half tea. The acidity should be easily noticeable but clean and pleasant. If you got what you got(funky) then too much air is getting into the process. Did you use a stir bar? Was the starter sealed or just foil on top? How much...

Your starter really won't look like anything is going on but the lacto is doing its thing. If its a fresh pack a day or two should be good but if its older or your using part of a previous batch then give it 3-4.

I have a chocolate stout that is just hitting 6 weeks on a single cypress spiral. Honestly I can't say I'm crazy about the results so far and I'm not really getting the characteristics I hoped for. The beer almost has this licorice and sweet spice sort of flavor to it. I've brewed this beer many...

Juice it if you can or purée and filter out the solids.

At this point I honestly can't even remember. I just remember being pissed off painfully dumping all that beer lol. It taught me something though. Whatever it is your using make a damn starter and make sure it checks out first because it beats the hell out of dumping a bad batch.

Ran into that problem twice trying to brew Berliners. I think the pills, and probably bottle itself, are covered in all kinds of random crap because it's the only time I've ever had the issue. I doubt they care if their probiotics have wild yeast on them because it'd make no difference for...

Glad to hear your enjoying the results!

I add the fruit to the keg. As for time it sort of depends on the fruit and what your after. 2-5 days is normally what I do but I've left fruit in there until the keg kicks too.

Before you settle on extract are you sure BIAB isn't an option? Unless your working inside on a stove the foot print would be the same. If you do go with extract I've had pretty good experiences using the Bavarian Wheat DME. Works well for fruited Berliners and it also makes a pretty decent...

Interesting observations on your ale results thanks for posting. Ive been doing the yeast/dextrose method and running full vol mashes using about 40 mg/l and am finally getting to try some more of the beers. Not getting any sulfur bombs and the beers all turned out very well. I feel like I'm...

Informative read that reminded me of this thread. Data used is from Lallemand.... https://famouslastworts.com/2016/07/17/add-glucose-gives-more-bananas/ I just brewed up a weizenbock that has a lot of banana and vanilla character to it. I made it by doubling my hefeweizen recipe, which is...

I can't take credit for coming up with it. Its actually how a lot of commercial juice concentrates are made. Im the first i know of to apply it to watermelon and beer though so I'll take that :D

lol :mug:

You gotta give me at least a little credit. I came up with that method :D