Search results

Took pictures for my brewery in planning in 100+ degree heat. That is for the birds, hiring that in as soon as possible

Pitch it, and I don't think the acidity of the coffee did it, somewhere you picked up some wild yeast and bacteria.

That is for sure a pellicle, the way the bubbles are under the surface of the film confirm for me.

I don’t use any blowoff or airlock. Foil over the top and let it go. I don’t control them temp on my Saison at all, if I want more character I let it go in the hot garage, or I’ll put it in my kitchen for a medium character. For me, and this is feeling as much as fact, Saison is a beer I let...

Cool to normal pitching temps then leave in your hot garage to ferment. Some people (me) don’t use an airlock on saison brews for fear of the back pressure boogie man and how it changes flavor. Saisons are the one beer style I don’t treat my water, I will get out the chorine and chloramine...

Just dip in sanitizer

The only fat that would be any more melted would be the parts that are more well done, medium rare is the same temperature. And doing long cooked meats that are traditionally braised and keeping them at medium or medium rare is heaven. Medium rare short ribs that are just as tender but more...

Avangard pils, and I do a 60 minute boil, all hops (7 oz) in the whirlpool (summit, azacca, citra, el dorado in my last one) then 5 oz dry hop on day 3 for 6 days, transfer to keg and keg prime. I use pilsner for all my beers since I brew mostly saison and have done no boil, 15 minute, 30...

I've started using 90/10 pilsner/flaked barley on mine and they have a nice haze

Great input. Also, Blake Bortles.

I've seen videos of him catching balls, he uses the stump hand to trap the ball then tucks it. He catches better than some two handed DB's

They bring up a legit concern. You made a post about having nasties that won’t hurt your beer and they’re telling you how to keep from ruining your beer

The problem with relying on grain is sometimes it will give you some bacteria that will make the beer cheesy/puke smelling. The name of the bacteria/acid eludes me currently. But many great beers are made either way so do what you will.

I feel like the escalated quickly. I didn't take the buying it used part as a shot at you, then you reacted pretty harshly and it all went downhill. But that is just how I read it.

If you’re doing a saison why even worry about temp control? Just let it hang out at room temp

If you use goodbelly you can pitch at like 90 then let it drop naturally and get a good sour in 24 and a super sour in 48

I think it’s just availability. Since bourbon has to be first use there is just more barrels

I agree, it’s like steakhouses. You go and have one there and it’s great, but you take it home and eat it it’s just not the same. Burgers are made of the same thing and I can get it through the drive through and it’s just fine when i get home. Those steakhouses just aren’t good with beef:

I say pitch all 3 at once. The brewery bugs are usually stronger than the lab bought bugs. You should have a pretty sour beer from that. Good luck

You’re*