Search results

Cheers!

Good luck! Just make sure that while you are souring not to contaminate equipment you are using on other brews. There's a lot of wild stuff going on in there so be careful.

Thanks! Only three days on this batch. This one got going really quick.

Berliner Weisse

Too easy, just 4-5 pounds of wheat DME for a 5 gal batch. That should get you 1.030-1.040. Using DME will keep the wheat/barley ratio about 50/50. Do a 15 min or so boil, cool to 100 and toss in a handful of grain. Try to keep the temps around 100 until its where you want it. Boil for 30 min...

Not sure yet. Probably gonna start early so I can be done early afternoon. I'll be at it all morning though.

I don't ferment in there. But yeah, once it's as tart as I like it, I'll put the kettle on the burner with the chiller in it and boil the whole thing for 20-30 min. This should kill everything and the beer is now "clean". Then I'll just rack into a fermenter and treat it like any other beer...

I'll be brewing a RR Supplication clone on monday if anyone wants to come by and swap homebrews or whatever.

I just set the oven just below warm and it will keep the wort between 90-100. I never considered the light. I'll have to try that next time. With what you are proposing, you have to consider two things. If you pitch a commercial strain from white labs or wyeast, it will probably take months to...

I've got a dedicated BIAB sour wort Berliner system that works great! I mash in a 5 gal boil kettle by BIAB. Then a cool to 100 after removing the bag. Now that its just wort, I toss in some whole grain and stick it in the oven for a few days to hold it around 90-100. Tasting it along the way...

After three days, disgustingly delicious :)

Local brew session anyone?

This is what I do. Mash in boil kettle with BIAB, toss in a handful of grain, hold at around 100 for three or four days, wait until it is tart enough, quick boil, pitch yeast, wait a few days, keg and force carb. Quick, easy and clean.

A couple months seems pretty young still. It may take some time to develop character. As far as rasberries, a little bit can go a long way with them, and it depends how much rasberry flavor you want in the finished product. I would start with maybe two pounds and add if you want more rasberry...

Nice rig! Pm sent

Still looking. Willing to travel a bit. Thanks!

Thanks!

Tap House Grill on Pike Street downtown has over 150 craft beers on tap and amazing food. Definitely worth checking out. Plus, it's right by Pikes Place Market and the Pike Brewery.

No problem at all. Happy brewing!

My water comes from Salmon Springs in Sumner, which supplies about 50% of Puyallup. While this may not be your source, it should be pretty close. You could always treat using these numbers and check your ph after the mash has settled a bit, adjust as necessary.