Search results

/\ nice job

I just got a grainfather, but have not had the chance to brew with it. At the brew club meeting last week, a farmer was kind enough to drop off some malted tritacale, I have 10 lbs I wanted to make something that features the malt, but that's a lot of huskless malt. Has anybody done a major...

Are you doing a second fermentation in a sealed bottle ?

The last time I brew was the tail end of October, I moved and life got in the way. My scoby has been sitting in that tea, in the mid 60's for over 3 months. I threw it in a new batch of tea tonight. Does anyone think it is still viable ?

WOW, would love to win this !

I'm sure everything will turn out ok.

I can't tell you if its normal or not. I did a direct pitch, no starter. I would cold crash and decant, but with the bugs, I'm not sure if they will fall like the yeast. Someone better educated will need to answer that.

I don't really remember. 8 months, not sure there, I would pitch some sac, bugs are probably ok.

I used a speidel that holds 7.9 gallons. I don't think it was a very vigorous fermentation. Maybe an inch of krausen.

No, I just ignored it for 10 months. Only thing I did was top off the air lock.

Oh, it was great. If I remember right, fg was 1.004

Looks ok to me also.

I would bet that the acid in the kombucha is reacting with the metal ring on the lid. Just a guess.

I did a sour stout, but I mashed at 156. Mine was in primary for 10 months. Mine was at the low 70's in the house.

Oh well, there's always next time. Yours does have the home made cool factor though.

Looks good, but you could have put it all in a wrapping paper container for about 8 bucks at wally world.

How long did you dry hop for ?

It's a traditional Latin American unrefined cane sugar. And yes, it can be used.

Brett does not sour. Brett does not produce significant acid, only funky esters. While acid is produced primarily from bacteria (lactobacillus and pediococcus) for souring.

Made 11 gallons of this last night.