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Premature scratch that

Jimmyson is my pick.

If that's a thing I may need to get in on this....

Oh christ you could be near the bottom like me....

All items picked up... just needs some pics and hyperlinks...

Hey correct that @.... I will be throwing one of them into the box.. I should add that technically it's a bba maple coffee stout ;). It didn't win the damn competition it was entered in but I was more than happy with the outcome. I also appreciated the unsolicited feedback from a fellow...

Man my offer won't be in until late next week after I get back from Virginia... hopefully the releases this week are good.... that is the question???? Is this a hint?.... more importantly is it permissible please remove if not...

1.011... what was your mash temp 148 to 152... 5 oz.... nice... I usually like to do 3 or 4 oz and then after 5 days transfer. I will put another 3 to 4 in the keg and zero O2 transfer to the serving keg after 5 days. Right around week 6 to 8 from brew day it's at its peak drinking wise. I...

Looks fine as they seem to be yeast rafts. Hopefully you got good attenuation with that yeast though. I've even done starters and been disappointed. From what I read you have to be somewhat aggressive with increasing temps once fermentation gets going. I had one that finished at 1.018...

Just to update in case anyone looks at some point. I fined the beer, placed in a barrel for a bit over a week, and then transfered to a keg. I added the potassium sorbate ate and let it sit 02 purged for 2 days. I then added a pasteurized volume of cold pressed coffee with 8 Oz of maple...

Hey fellas, I'm a science nerd and historically have seen that most additions of fruits, etc will mostly ferment out. I noticed in a BYO edition that they mentioned the use of gelatin (fining out some of the yeast) followed by potassium sorbate to decrease the likelihood of cell counts...

What's the SRM on that beer? Looks great.

I see no reason to leave the beer on the yeast cake for that long. The longest I typically do is 21 days. The shortest I will do is 10 days. F.G. plays a role in my decision but the yeast can clean up your beer for you. One thing to consider is leaving a couple days to cold crash.

Wife got goosebumps at 3.3....

key West it won't push him under 3 if he waits longer will it? I didn't realize letting it go might offer different profiles. I read of all the risks of not putting lacto in the right environment plus opportunistic infections and just figured I would take advantage of the quick souring and get...

BTW Matt I certainly don't want to sound like an expert but I sort of felt this lacto blend was pretty much the easiest blend based on what I read almost something you couldn't mess up. I had both starters in a 2 liter erlmeyer and no stirring. The first was foil and the second a sponge like...

Honestly never smelled it in fact I didn't want to assuming it would be awful. My garage the following morning did smell like a locker room.... honestly I think you will be fine but you presoured... you might want to check that ph in like 8 hrs... I was at 5.4 prior to pitching and like I...

I brewed the mango cherry Cuban gose and did the starter again.. I didn't see any activity with either, pitched the whole thing and in 14 hrs down to 3.3 again. So I'm with you as I was a skeptic with both brews and with each I pitched the whole starter and all was well. Just believe ;)

Yeah now that I know about veil. I have a feeling the answer and veil will be my routine stops when in the rva.

Philly area is where I'm and undoubtedly tired hands will be the closest to form in PA (haziest your gonna get in PA), neshaminy creek (more west coast), free will (mostly doing different beers like sours), and forest & main (saisons). Now that I know about Veil I will have to swing by there...