Search results

Broken hydrometer Sent from my PG86100 using Home Brew mobile app

Pants off Sent from my PG86100 using Home Brew mobile app

Yes to that. Use some kind of enclosed vessel for the first 20 min, then 25 min uncovered. That gets the char.

I use the wooden proofing baskets and clay bakers. batard is my fav, but boule is nice as well.

Sure, it's right out of Tartine. 1000g flour 700g h2o 200g leaven 20g salt You should buy this: http://www.amazon.com/dp/0811870413/?tag=skimlinks_replacement-20 Worth every dime.

Here you go again. Enjoy.

Just to throw it in the mix, I highly recommend the idea of pitching a second pouch of Roselare, rather than racking onto a larger yeast cake. Having experienced Roselare generations 1-8, I can tell you that as it gets older, the balance becomes undesirable. I once used it as generation 2...

My wife was out of town the WHOLE weekend. :)

Thanks! It was a lot of work. I left everything set up and today did a "group brew" with our local club for a traditional Oktoberfest brew. It made that brew seem veerrrryyy easy. Perhaps this will mark the end of the brewing season for me, however it's not getting warm here just yet...

Final thought... this is how i keep track of what I'm doing. Its important to visualize where everything is going and how its all going to flow. Hope this helps. Also, just to throw it out there, I am NOT affiliated in ANY way with the Chugach Brewing opening up in Alaska soon. I was going...

Boil for 2.5 hours+ During this time it chose to snow, rain, then was glorious sunshine. A four season beer! Chill to 75, toss in the barrel, and wait. Cheers! (Final photo is lambic from last year. A little cloudly, it was the last 2 gallons of the barrel, and hasn't settled since I...

Time to find some aged hops. If you don't have any, you can bake them for 3-4 hours below 200. You don't want flavor or bitterness. I had some from the 2001 harvest, and then some other old ones I baked to make sure nothing was present I didn't want. Hell of a hop bag. Looking at 3-4 oz per...

Now, the fun happens. Mash tun gets drained to boil kettle, "side kettle" goes into mash tun to raise it to 167 and rests for 20 min. Vorlauf, and sparge at 190. Things get full around this time...

After that rest, more water is added to hit 150 where we hang out for 30 minutes. Then, we fill the "side kettle" with another addition of partially converted wort (food for the bugs!) After that rest, more water is added to the mash tun, then we rest at 162. Lots and lots of stirring. Kayak...

Its critical to have a large supply of boiling water for all of this, and additional pots (read article listed above). Next, add more boiling water, and stir. Go for 136. At the end of this rest, you're going to remove some wort and heat it in a "side kettle". It goes to 176 and halts...

Here we go! Turbid mashing sounds difficult, and... it can be. But you can do it and get amazing results! For those of you who follow any of the junk I post, you know I've done 2 other lambics... and I just emptied the 1 year old one and put it in stainless, as well as 8 gallons on 18lb of...

Aged hops for Lambic.

I don't understand why this never took off or became a "sticky". It is literally, quite sticky...

Sorry for the delay, I totally forgot about this post. Here are our notes. https://docs.google.com/spreadsheet/ccc?key=0Ak2Z4xjGwo_SdGptbTNYMWtSMXJ0eWZQaC0zQS1US3c&usp=sharing

Yes, sourced locally. I bought the wine ones from a vineyard and sourced the whiskey ones here and there.