Search results

You have the Answer Brewpub out there in Richmond. They are doing some hazy IPAs and they are solid. Also Bluejacket seems to be playing with the haze a bit. Although I wasn't wowed by their IPAs unlike DC Brau and Union, they did have some interesting stuff on. Certainly Union and DC Brau...

Yeah I want to do a Meyer lemon berliner... there's a brewery in Richmond. They do a habanero, lime, and passion fruit gose.... I love the spicy, sweet, sour, salty profile.. that's on deck at some point...

Placed the 0.5 Oz of zest im guessing... some rum and a touch of lime juice. Placed in secondary and transferred the beer on top of the zest. Total time on zest will likely be 7 to 10 days mostly because I want to keg to 3.2 volumes of co2. Swing tops would probably be fine but it don't want...

Yeah thinking 16 hrs can be a bit too much depending on the end goal... I still was very pleased and s05 got me darn close to the intended final gravity. I will hydrate next time though. I put a blanket of co2 down and when I went out to the garage the next morning-ish I was like oh crap it's...

Yes Westbrook's gose is probably one of my favs in that style, and much appreciated I will check them syrups out.

Haha I actually sent him an IM. I figured if anyone knows anything about a key lime berliner he does... Also agree 605 will be my go to for any/all kettle soured beers which a gose and a dry hopped sour blonde are on deck... In terms of syrups, given I zested my berliner I'm thinking a...

The fact that he said 3711 is a slow attenuator was rather funny although it may take a bit to finish cleaning up... Its one of the few yeast that I've seen 1.002-1.004. I know a lot of factors impact attenuation but he may say its slow because of what he is doing with his temps. I wonder is...

FYI S-05 got me down to 1.008. Not bad definitely didn't get going for probably 24 hrs despite plenty O2. I have a feelng I should have reconstituted S-05 before pitching. pH was 3.3 so I have a feeling S-05 struggled to get going in those conditions but given it was my first Berliner who...

Freaking phone.... :)

Shape of hop to come.. solid dipa from neshaminy

Looking for the last straw bottle giller. Also looking for a dual guage CO2 regulator to go with bottle filler. If anyone has a 3 gallon ball lock I would be open to that as well.

I know this thread is dead but I wanted to give a BIG thumbs up to omega. I won't get into why my mash pH was 5.8 (something I'm researching further) but dropped to 3.5 in 14 hrs. Pitched lacto blend (1 L starter, approx 36 hrs old) at 93 degrees and blanketed with CO2 after boiling for 15...

Yeah I will be kettle souring so boil and bittering will occur after lacto has dropped the pH. I will look into these two others yeast to see what their attenuation looks like versus s05. I was thinking of hydrating the s05 before pitching just in case. Thanks guys anyone wants to comment on...

So I'm doing a split batch for an event. One will be a key lime Berliner and the other a straight up berliner with more than likely the addition of syrup at the event. Two questions: one, has anyone had experience with "Kermit's Key West Key Lime Juice" a family member was in KW and picked me...

For trade- pizza boy permasmile, ipas, sunny side, troegs scratch brews, limited tired hands brews, and PA distro. Looking for hoof hearted, rhinegeist, other half, bone yard, heady and Mexican cake.

Luckily the starter got fermentation off and running around 16 hrs so i didn't lag but I didn't expect it to finish in 3 days....

Tiny amount of crystal 20 like 3 % of grain bill. The rest was flaked adjunct like barely, wheat, and oats plus golden promise and 2 row. Checked gravity and we are at 1.013.... buggers worked fast.... No peachy tones though....

First time I used this yeast I didn't ramp Temps nor a starter and I only got to 1.016. I'm looking for 1.013. Well here's hoping.... just seems like the yeast is slowing and 3 days in has me a bit concerned...

Thanks brew I was hoping doing the starter this time around and ramping my Temps would better my attenuation.

Also fermented at 64 day 1, day 2 66, day 3 68