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Oh I totally agree, I just had this idea that they were so isolated and a good day or so journey from civilization, didn't realize there was places nearby, other than the couple friends they include on the show.

Oh wow, I never saw that haha. I'll have to look for it. Kinda like this.... https://www.youtube.com/watch?v=3UpSlpvb1is

I looked at a map and saw where they live. Then saw where they drive the cattle to the head of the bay, they take them through a damn town just about! I imagined they were much more remote, not just off of the main road... I still love the show and agree it is minimally scripted, or they're...

I can't remember my hop schedule, i'd have to go look at my notes, but I just upped the given schedule to hit 60 IBUs, mostly through early additions. From everything I've gathered on here, cold brewing gets a nice coffee flavor without the astringency and bitterness of "normal" hot brewing.

Reading this thread has ruined my perception of this show..... :( Still, cool that he brews, I know that one guy on Life Below Zero did as well, there was just a brief mention of it.

I did mine as a steep at the end, in my hop sack, then did the final at bottling as cold brew in a $6 french press, as I have all my other coffee beers. Popped my first bottle last night, and while undercarbed, I can tell it's going to be a winner. I may not even mess with the hops next time...

I wouldn't worry too much, beer always seems to do weird stuff, looks wise, when getting fermentation going. Give it a day or two and hopefully it starts to kick off. A little grain will just settle out in the fermentation.

It does, because it is :) Also, you don't need the new wort before pitching unless making a starter, but I may be misunderstanding your description...

Some people like to give a few days to let the yeast do any degassing, then tighten them. They're still airtight I would say, but not tightly so, meaning any built up pressure could seep out.

I have some light DME, i'll have to pick up some maltodextrin (needed it for my porter the other day and couldn't find it). A dash of nutrient couldn't hurt, so I'll probably toss some in with it. How much should I be adding you think? A liter or two of around 1.05 wort? Thanks!

I probably wouldn't leave it too long after it reached room temp, but that's me. For that length, I imagine they would just remain inactive until given a food source though, without too much cell loss. Then again, I don't really care much about the science and toss cold, 5 month old yeast into...

I take it out of the fridge and let it warm up while I brew. If you're making a starter, I would do the same: Bring it up to temp sitting somewhere warm, then pitch into cooled wort just like you would a beer.

As it sits now, the beer is drinkable...but I was debating continuing experimenting. I don't want to invest too much into this if the base wasn't very good to begin with, so my primary concerns here are cleaning up off flavors, and increasing tartness. I don't care about alcohol, my only reason...

Good to hear. Nose candy took home a Bronze in the Session IPA category at GABF this year, but I still don't think i've had it. Their showers series has had some real winners, for sure. El Dorado Showers was INSANE to me, loved it. Beer bars get pretty pricey for sure, that's why I mostly stick...

I may mix up some Sucrose and DME, but would maltodextrin do any good? Can those bugs chew away at it, I was under the impression it was non-fermentable. What about some yeast nutrient?

The place really seems like a high school jock opened his dream bar. I don't see any indication that they will be brewing anything, but it was busy when I stopped in. I'll check it out again soon to see if there are plans to brew on site or not. I'm pretty sure it's a legal issue calling...

Great info, thanks!

My normal sour mash berliner, while not super sour, when fruited has been a huge hit, so I'm afraid to alter it much, but wouldn't mind cleaning it up a tiny bit with a cleaner lacto fermentation. Also, sometimes I just want a tart fruit beer, not a fell on sour assault. Plus SWMBO likes the...

Subscribed for interesting info The collaboration sounds cool! I had hopes of this with a local "Brewery" that was opening. It just opened. It's just a sports bar. Unsure how they can call themselves a "Brewery"..... [/end sidetrack]

I think i've heard the same, just looking to get some input, as I'm newer to these. I should be harvesting some more dregs this weekend when a buddy visits. I haven't gotten any more good sours at home to harvest from. Do you have a harvested mix you keep adding to in a fridge or the like for...