Search results

I haven't done it with a neutral yeast although it would probably work out fine with a large number of different yeasts. I chose 1968 because I wanted a lower attenuating strain so it finishes >1.020. If you go with something with higher attenuation, I would up the mash temp if you want a...

Going to need a citation on this. I'm skeptical.

Who needs a bedside table when you've got a conical.

Just brewed an Amarillo tripel yesterday and used a simple rope hoist for the first time. Makes handling the BIAB bag so much simpler and then very easy to hang while the wort comes to a boil. This is what I used: https://www.princessauto.com/en/detail/1-000-lb-capacity-rope-hoist/A-p1550005e...

By a lot longer I mean years. No need to use anything to stop fermentation if you sour post boil. Read up on Flanders red or lambic brewing. Lots of resources out there.

Seems very similar to my setup: https://www.homebrewtalk.com/forum/threads/recirculating-ebiab-build.596834/ Just out of curiosity - why are you sold on the mesh basket insert? I originally went that way myself but in the end prefer to use a bag and false bottom. My issue with the mesh basket...

Mostly it will take a lot longer. Lacto is inhibited greatly by alcohol and by hops (if you're using any). The reasoning behind kettle souring is to sour it quickly without the presence of these things and to stop the lacto fermentation by boiling once it's hit the desired level. What you're...

Lately there has been a lot of hop creep in American pale ales in that they're creeping into IPA territory... both in terms of bitterness as well as large amounts of late hopping with new hop varieties that are extremely aromatic. English IPAs (as far as I've had here) tend to be more subdued...

Nice setup BTW

I'd go for it. As others mentioned, aside from the price there isn't much downside if you don't need to control flow. I have butterfly valves on my recirculating eBIAB and love them. Super easy to keep clean compared to a ball valve. It takes me all of 5 min tops to completely disassemble all of...

Yeah the base malt was ~ 15 kg. It completely maxes out my 15 gallon kettle. Also with that much grain and thicker mash, it does create some additional suction from the recirculation pump and attempts to pull the BIAB bag down from the lip of the kettle once in a while. My system works wonders...

I got a request to post my recipe for Black Forest Cake Imperial Porter so here it is. This is a fantastic holiday sipper. Medium heavy with lots of dark malt and chocolate flavour but nicely balanced with some acidity from the cherries. Dangerously drinkable despite its high ABV. It calculates...

Just brewed a 12% Black Forest cake imperial porter with cocoa, sour cherries and vanilla. Tastes pretty darn good after 10 days primary. 10 days is aging for me. I'll probably bottle some up to see how it goes but I love them fresh... even big beers that by conventional wisdom need aging. I...

Yeah I agree as well. To me the two major improvements anyone will make (after the basics including sanitation) are ferm temp and water chem. Your success without controlling these two things will vary depending on your tap water, beer styles, yeast strains etc. But personally I wasn't...

Couple more thoughts after reading some replies: I doubt its oxidation. Oxidation usually results in loss of flavour and cardboard like flavours. It doesn't result in sour/tangy unless there is an accompanying bacterial or wild yeast infection. Also most of the homebrew world does relatively...

Hmm. Hard to say. You can rule out "extract twang" since your latest is all-grain BIAB and it tasted good initially. I would go through your entire cold-side process and make sure everything is clean and sanitary. All the way from chilling to transfer to the fermenter to kegging. Even things...

Can you give us some info on your sanitation practices? The more detail the better. A sour/tangy flavour that develops with time suggests some infection.

Ptn?

Aaaannnd now that I wrote this, went home and pulled a glass and I'm definitely getting some sulphur. So YMMV. Probably would increase the boil time a bit to be on the safe side if/when I rebrew this next summer.