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I would say that the regular cleaning you do (or should do) for your mash tun should be sufficient. Even if you had lacto in there (or anything else), you are mashing for 60-90 minutes, not nearly enough time for a sour flavor to develop. The only places I think are worth making sure are clean...

I think we're ready. Whats that about the rest of the house?

Carbonation is not going to help you in a BJCP competition under the lambic category. Because putting a flat beer in a bottle (where there could be O2) makes me uneasy, I put in 0.5 - 1 small carb tabs and have never been dinged, as "very low" is still allowed. Funny thing is that in our last...

Rack it when its tasting good, as mentioned above. Fruit will not cover any blemishes or off flavors - so if the brett hasn't had enough "cleanup" time, fruit will not fix it. Racking now vs. earlier wont' really have an effect on the oxygen introduced - it would have the same exposure both...

I seldom dump liquid, but when in doubt with the mold, toss it. You can always get more yeast.

Actually, I haven't opened it in a LONG time. Once you memorize the method, it's just go go go bake bake bake. The link I posted above from the martha stewart website actually describes the whole method. Still a nice read, the method is key and can be used with many variations. The...

Crumb

And sunday.

Happy Saturday. L'épis. présenté sur une baguette

I have not observed a typical Krausen - that's not to say it doesn't exist. Try tasting a little of your starter and see what flavors you get. My only comment would be to pasteurize the wort (say, 180) before going to the fermenter. This way you are assured that nothing else makes it in...

Speaking flour: King Arthur - Sir Lancelot High Gluten is amazing flour for both bread and pizza. I source it at a wholesale store locally for $20/ 50lb. If you're in New England or close, you might give that a try...

Methods tend to change over time, and it all comes down to what you're cooking in. While I am an avid fan of Cooks' Illustrated, I find their method to be disappointing and have varying results - mostly failure compared to other methods. I'm not saying either of those are the only way to do...

There are several things that can help you out. Great results with both methods. 1. Bake as high as your oven goes. put the stone in the BOTTOM of the oven. This will allow the crust to char from the direct heat of the element, as well as keep the cheese away from the semi-heat-reflective...

I would say the best thing is time. Brett can ferment clean, but then after time it will consume most everything else in the beer. You could mash higher and sparge hotter in hopes of giving it more food to chew on. I've done 100% brett B and L beers and the B was like licking a horse (not...

"All IP addresses were logged and your orders have been cancelled, no refunds." Now that's how you promote a book.

It is, but not as bad as you think. An extra 4 hours on brew day, for a product so much bette... :) See my post on "Visual guide to making Lambic" https://www.homebrewtalk.com/f127/visual-guide-turbid-mash-brew-lambic-v3-466725/

Due in may. I say "WE made a baby" I haven't been craving anything except wild beer, which I have to wait until SHE delivers so WE can share it. She is craving lambic and acidic foods.

First things first, if the beer you are making you enjoy it, then you're doing it right. As for the starter conversation I do make a small starter because a higher cell count does contribute to a healthier fermentation and often a better tasting beer. That being said, you can probably get away...

If you do that you would not get the same ratio of bugs due to the different growth rates...

Pitch it. I've used one smack pack for 55 gallons and had great results. Give it a week to take off - this blend does take longer to get going.