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Would you describe it as being ensconced in velvet? Have you named your fermentor George?

I fought the urge to increase the molasses and honey from the Zymurgy recipe and am glad I did. "Hint of sweetness" is spot on, as I think I finished around .009. I really wouldn't want more than what I have in mine. I added the sugars at flame out rather than post primary, but then I really...

I get no sour note from the flavor. I can't imagine the Acid Malt at that level adds anything other than mash pH modification. I snapped some photos of my Kotty last night. No natural light, but it gives some idea. The head at pour from my tapper was at the rim. Reduced to half in about 3-4...

Interesting. Even more reason to try a split batch of Kottbusser with some funk in one of them.

It feels like there is a stronger push in the last year or two for more interesting yet lower to moderate ABV beers. Maybe the best new beer I had last year was Gose Gone Wild, a 4.3% Gose part of Stillwater's remix project (Westbrook's Gose with Amarillo and Citra + Brett). In fact, I had a...

You planning on decanting or pitching the full starter? I have done both, but decanted this one. Give the small additions of honey and molasses, I didn't want to dilute them further.

I don't think I would even worry about racking to a secondary. If you are patient, you can always hold it in the 50 degree room and then swap it with your doppelbock when you bottle that for a week or two. Sorry I can't comment on the sample taste after primary, as I did not check mine until...

New Albanian was the bell of the ball (IMO) a few years ago at the Great Taste of the Midwest in Madison. Really solid beers and they brew a Kentucky Common. A highly recommended stop if you are in the Louisville area.

Neat link. I have been to Pepin on the Wisconsin side of Lake Pepin and am certain I have driven through Reads Landing multiple times. Good to know this is here the next time I head in that direction. Thanks.

Probably what we just had yesterday in Wisconsin. Passing it on. I was home sick yesterday and made a good dent in Michael Tonsmeire's (The Mad Fermentationist) book, American Sour Beers. I am really tempted the next time I brew this to do a bit larger batch and split half out for some souring...

Good to know. I read good things about it and am very happy with my first experience. Have you used 2565 (or Kolsch II 2575)? I brewed an off-style, higher ABV dark, malty red a little while ago and was using the 1968 ESB. As this was a last minute 3 gallon stove brew, I didn't make a starter...

It worked wonderfully. I read a lot about it prior to using it and decided to go cooler initially and ramp up. I used a good sized starter. If I remember correctly, W029 also drops much better than Wyeast's strain.

That is what I used.

So, that is my file. I didn't even know I shared it! It is the Zymurgy recipe. It is outstanding. It ended up finishing at 1.009 I think (don't have access to my brew day file, currently). I use RO water and built it soft. The honey and molasses went in the last 10 minutes of the boil. Given...

Why not? Thanks.

Thanks for sharing your experiences with this equipment. I have been following Jimmy's account both here and the site up north. I had been looking at a combined Stout Tanks/Electric Brewery set-up, but this looks so much more attractive for many reasons already discussed (footprint, $$, etc)...

So, I prepped a number of things yesterday to get rolling at 5:45 this morning. With that, the RIS is being held at 62 in the chest freezer, the yeast is warming up after being mostly decanted, and the ESB in on the burner nearing 190 for a 75 minute boil. My pH was spot on 5.3, so that was...

You can be forgiven when it comes to pork shoulder. I omitted the fact that I will likely smoke a mushroom crusted beef tenderloin and rack of spare ribs, because, why not? The partigyle of BBQ.

Thanks for the feedback. I considered a cold steep and missed the boat with brew day being tomorrow. I did that last year with a Roggenbier I brewed. I am probably going to add the steeping liquid late in the boil, maybe even at flame out with the roast barley. I home roast coffee beans and brew...

I am partigyle brewing tomorrow for the first time. I intend to take the first runnings to produce a RIS based largely on marubozo's recipe, with a 3:1 mix of Maris Otter and Golden Promise as the base malt bill, and an ESB from the second runnings. Both will share a 3.5L starter of Wyeast 1968...