Search results

Looking for some Russian River sour trades. Thanks!

hi

Is that in a barrel?

Here is the pellicle on my Flanders Red Ale using ECY02.

You'll need a starter to satisfy your OG wort needs. Pitch the Brett when you get close to your FG.

If anyone of you all live in the Chicago area, we are starting up a yeast bank to trade yeast. Check out: http://yeast.cadwallion.com/ to sign up. It's free and there should be some good yeasts starting to fill up.

That's why I pressure cook and can my starter wort.

I save runnings from a mash as my starter liquid. You can always save another liter or two from a mash. Unless your system is super efficient.

Public hanging... I mean shaming if you don't pay up. That or you will be forced to drink my crap beer I have been ignoring, hoping it will go away.

Almost at 14,000#, not bad for a GB which some people are sitting out. Not bad at all.

Anyone interested in that Cargill Caramel 40 - Cargill split? Come on, you know you want it.

I'll sign up and check it out.

Sent PM.

Yep, you didn't. Try to sign in with your old password, if that doesn't work, use the forgot password.

Ready for some grains!

What temp was your mash with the batch sparge? Did you hit at least 168 after the initial lauter/first runnings?

Almost out of my stash, yeah, I would take a full sack.

As long as I can get my Pils malts and acid malt, I am good to go. :)

This sounds more like a process thing than a raw material issue. I sometimes shoot for a higher initial temp and let it come down to your desired mash temp over the course of 90 mins with a single temp mash config.

Prost!