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This guy has some very good videos on this subject. He also explains the difference between invert sugar and Belgian candi sugar.

This may be a newb question but I see you have 2lb acid malt. Wouldn't that drive the mash ph WAY down? I'm used to just using a couple ounces if I need it.

How reliable is it, really, to count on the grain to inoculate your wort with lacto? I'm planning my own Berliner and would love to get away with this.

I see what you're saying but regardless of whatever is in their religious texts, laws like that are certainly based off religious beliefs. I mean how can you say they're not?

I recently built my system for controlling temp. I was stalled out on it for a while because I wanted to find a cheap way to do it. I ended up spending maybe $60 on a chamber where I have control from freezing temps to over 100F. I just build a simple, cheap frame from 2x4's and some scrap...

Yea its common for sours to be pretty dry. The Brett and Pedio have the ability to metabolize more complex sugars, driving down the FG. I've never brewed a sour but I am in the researching phase. What seems to be pretty common/successful is buying one of the mixed cultures from white labs or...

+1 to this. The importance of simplicity when starting out cannot be under stated. It's so tempting to shoot for the moon right off the bat but you'll end up just effing yourself. Also, I'm not sure how well a pasta mill is going to work. Getting the right level of mill on your grains is...

Are you brewing extract or all grain. You dont have to worry so much about water when your brewing extract. Obviously you can get really deep into it but another simple piece of knowledge you might find useful at this point is that gypsum will also increase sulfates which accentuates...

What about adding wheat, that would add protein right? I don't think that adds body though. HEY! What about adding glycerin??

That lower mash temp will have led to a higher proportion of fermentable sugars so you will end up with a dryer beer with less body. Your abv will also be a decent amount higher due to your higher than anticipated efficiency. Nothing to get your panties in a bunch about though. :mug: Welcome to...

Low Dissolved Oxygen, refers to practices aimed at minimizing oxidization of wort, even on the hot side. I guess here is my contrarian opinion: Just because LoDO guys may present their procedures in an a-hole kind of way, doesn't mean there is no validity to them. I mean it's not in any...

Wow, what a great source!

Check this out: http://dnrc.mt.gov/divisions/forestry/forestry-assistance/biomass/wood-energy-pre-feasibility-assessments/REAP2016Helena.pdf

Sweet design work! Have you thought about putting the opening underneath the grate that holds the fuel? That way air would stream into the fuel from the bottom and you would have an opening to scoop out ashes. This is how a lot of ceramic charcoal grills work...

Manufacturing Engineer here. I do lots of work with automation and process engineering.

I had a pilsner that happened to turn out with this big, thick, almost "chunky" head. For whatever reason I just loved that head. Ever since then I've been chasing those results for all by beers no matter what the style.

I'm sure it's possible. I mean it would take some work to isolate sacc. out of all the streptococcus and what not.

So I plan on brewing a funky Belgian style beer similar to Praire-Vous Francais, if you've ever had it. My plan is to co-pitch WY3724 and Brett B. On paper WY3724 has a temperature range of 70-95 while WYeast's Brett B. has a range of 60-75. Obviously there is a little over lap but these yeasts...

I'd have to second the Urban Chestnut Zwickel if you like the style. I'm brewing an attempt at a clone of it right now.

Haha. Not really I've just been following this guy's videos. Good stuff if you ever want to get in to yeast wrangling. So I took the fermenter out of my heating chamber, which was kept at 70deg, and for the last few days its been kept at 60 deg in my basement. Fermentation has increased alot...