Search results

If it's a 5 gallon barrel, why not toss it in your oven? I'm not saying recharr the barrel, but bake the aceto out of it.

Never done a long term ferm in a better bottle, only barrels. Would be interested to do a side by side with glass. I'm always wary of plastic. No good reason I guess, just not a plastic fan in general.

Thats awesome. Its where I grew up. I'm moving back in a year! So pumped.

Edit: Should be 200g leaven. also have found that 80% hydration works well too.

Watch out with peaches, they tend to disintegrate, making clarity a huge problem. Plus, once the sweetness is gone, think about the flavors you have left...? Have you considered apricots? I'd let it sit 3 months, then if its still not where you want it, then go as many as 6. Wouldn't go...

Not on facebook, so I can't see, but I would think a sour mash would be even faster and you'd be able to control your sourness level easier. You would not need to make a starter, so you'd save several days (or not buy a vial, which saves $$) The method is quick: 2-3 days in the pot, then...

Try making a no-bittering-hops IPA, yet with a full boil. Add them all at the end during knockout, hoprocket, dry hop. I think that would be fun. It is a cool project that would normally require TONS of hops and since you're using theirs you would have to pay out the arse.

Cold temps and lack of 02 will slow it significantly. How big is the barrel? Sent from my PG86100 using Home Brew mobile app

Perhaps post a list of what you have access to and we can all argue over what you could make :) Sent from my PG86100 using Home Brew mobile app

No known pathogens survive more than 3% alcohol, so you're good there. Other than that, i agree with bgbc

Since we're all talking "soleras" here is one of the kind you're thinking for the small brewer that I thought was a cool idea. Stolen from craigslist, credit to whoever did this. I think it would be cool to do something like the photos where each can have old yeast dropped out (to an extent, i...

What about doing a separate mini-mash of just acidulated malt, if that's what you're looking for? I've never tried this but you could see what flavors come out, and add during the end of the boil. Whats with the acid addiction? :) I think you'll find just adding lactic acid is somewhat...

Don't be alarmed by delays of 1-2 days. It's a healthy time for the yeast as they build up energy/food stores. Underpitching can also cause activity to take more time. Glad to hear its bubbling.

Glass will give you less acetobactor. Buckets tend to be too permeable for long term fermentation. Give that primary fermentation plenty of time.

Taste it. What does it taste like? Why just a sour starter? If you want a "quick sour" (no such thing :) then you could sour mash. Won't wreck your equipment if you boil it when you brew!

Wow, that looks like fun. Right now looks like a thick krausen more than anything. Unless your vision is super sharp, "seeing brett" is going to be difficult. If brettanomyces is present, you'll get a nice pellicle... Try sticking a long straw in and pulling out a taste.

Acetobactor is present in many bottle dregs and is one of the few that is fueled by oxygen. While appropriate in a Flanders brew, your sounds like its headed more towards a bowl of salad. Bad news is, there isn't a way to boil or scrub it out. If you want it to halt, you need to get rid of...

You could add some partially fermented younger lambic. Probably more advanced than what you want to do, but it would taste great :) I'd go with the sugar and a dash of fresh yeast.

Took BOS in another local comp, scored a 43! Scored a 41 at NHC, not good enough to advance though.

Still have 4 faucets and one of the dual shanks available. Shank measures 2 and 1/4 for the length of the threads. Barb extends an additional 1.5".