Search results

Well, you might be right. Maybe I do like oaky beer because 1 cup is my go-to amount for things. But if it does end up overdone, I could pretty easily blend it back to a good level.

This is the same braggot about 12 hours later. Crazy how quickly this one is changing. I think it's about time to lock down the lid on my bucket.

Photo

Help! I think my mead is infected! Lol. This is the same braggot about 12 hours after the last picture was taken. Pretty crazy how quickly this one is changing. I think it's about time to lock the lid down on my bucket. Another important thing to note is that in contrast to regular meads...

This is an amber braggot with a mixed culture that started as Roeselare. OG was 1.054. It's only 2 days old!

So it's been a couple days since I pitched this, so I decided to go ahead and take the lid off my bucket to have a look. To my surprise, there's already a pellicle developing! And it's only been 48 hours! The aroma is already awesome too, with a little farmhouse character coming through. Excited...

I actually do like that honey a lot. It's a little darker and it has a nice nutty flavor with hints of molasses. The aroma is very floral and sweet. This is intended as a modern take on a traditional Lambic, so I'm hoping that it will end up nice and sour with some barnyard funk from the...

Hello all, Today I put together a Lambic Braggot, and I thought I would share the recipe and process for anyone else who's interested in trying something like this. Recipe - 5.5 Gallon: Primary - 6 Lbs. Raw Wildflower Honey - 1 Lbs. Maltodextrin - 4 Oz. Chocolate Malt - 12 Oz. Aromatic Malt...

So I racked my Sour Brown today into a 5 gallon Better Bottle on 1 cup of Medium Toast American Oak. There was already a small pellicle developing in the primary! The aroma is incredible. Some funk, bright acidity - you can smell this stuff from a few feet away. Very happy so far. I didn't...

Yep, 90F. Warm is better for the lacto

"Brew" day today couldn't have gone any better. Everything took me an hour total. Pitched at 90F, so after correction, it's at 1.056 OG. It's got a really nice dark brown color with a super chocolaty and biscuity flavor without too much roast. This is exactly what I was going for. Pitched...

Beginnings of a pellicle on a cider with Belle Saison and dregs from Lindeman's Cuvee Rene Oud Gueuze.

Here's another good article: http://hivemindmead.com/no-boil-sour-brown-ale-beer/

Hmm, okay then. So after doing plenty of reading from this article among several others: https://www.homebrewtalk.com/mash-sparge-hopping-no-boil-beers-of-all-kinds.html I've decided to go ahead and try a no hop, no boil method. The updated procedure will be to simply steep the grains for 30...

Any opinions on the pros and cons of a no hop no boil version? If I cut down to 5 IBU, it just feels kind of silly to do a 60 minute boil to avoid infection when that's my exact intent. Also, not sure I follow exactly what is the 18%?

Hello all, So I'm planning my first attempt at making an oud bruin this weekend and I thought I'd get some feedback on the recipe and process I've got. Final Recipe: Malt: 6 Lbs. Light DME...

Hey All! I just stumbled on this thread, and I'm really interested. See, I just moved to North Carolina. Before I moved, I had lived in northern West Virginia for my whole life. I knew everything they you could go out and find: Blackberries, apples, crab apples, onions, greens, etc. I'm hoping...

I pitched both the Saison yeast and the Brett at the same time to do the primary. The idea was that making the Brett compete for the simple sugars would stress it, giving more of its characteristic flavors. I personally like sours, so the next time I make a cider, I'm considering adding some...

I actually did a co-pitch of Saison yeast and Brett B. It was 3 gallons fermented in a Better Bottle that I let sit for about 3 months, then bottle conditioned for a month before I opened that one to try. Right now the Brett is noticeable, kind of like fallen apples that have sat for a few days...

Farmhouse cider fermented with Brett B. Complex barnyard funk in the nose with a light tartness. I'm really happy with this one, but next time I think I'll add some maltodextrin for more acidity and use a wider range of bugs. Cheers!