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I found a post about a bottom drain electric brew kettle HawkATP had built. He used a strainer with the handle cut off on top of the outlet to filter the trub. Link to post Here are some pictures

Your build looks very nice. What do you do about trub? Is there any way to filter the trub?

I go to hopcity now. Friendly guys working there. Great selection and prices on beer. They said if I want some homebrew supplies that they don't have in stock they can order it.

12 gallons comes to a little above the top ring. So it's a fair amount of head space.

I bought 2 a few months ago. Mine had a medicinal smell when the first arrived. Spraying them with a hose removed the smell. I oxycleaned it just to make sure what was inside was washed out. Handles hold weight without a problem. Seal on cap is airtight. Plastic is thick. 10/10 would...

I'll take a sample next time I mix up some star san. I promised myself no tasting till six months. It's taken some will power to make it 4 month. I'm interested in seeing how this works out for you.

My house stays at 70f. It's not cold enough to be cellar temps but it's so hot that it speeds up bacterial action to where fermentation is finished in 8 wks. My first sour has been sitting for 4 months now. I haven't taken a sample to see where it's at.

I was wondering this also.

I did mine the same way in a sous vide. I soured the whole wort at 116f for 5 days to reach the tartness I wanted. The second time I was for 6 days before it reached the level of tart I wanted. No foul odors at all. It smelled more like sourdough with some yogurt.

You could switch to unsweetened lambics or other beers with a low fg. Most of the calories in lambics comes from alcohol. The most important thing is to just count your calories. If your beer and food is under your caloric limit while still providing all the nutrients your body needs, you're...

It's been about 20 days since I pitched the yeast in this. There is a musty, compost/manure odour(not in an unpleasant way) coming out of the airlock. The odour is much stronger than a Berliner weisse I pitched Orval dregs in 2 1/2 months ago. This may be due to the wine yeast producing...

Congratulations on the medals.

What kind of comments did you receive?

This post is to share what I made yesterday and get some feedback about it. I made a pear cider with wheat DME added and fermented with wine yeast and brett. Wine yeast was added increase ester production by brett. Wheat and maltodextrine was added to leave something that wine yeast can't...

I don't have access to much but I do have some bottles of Oude Geuze by Boon and Lindemans Cuvee Rene. I can use those. I havn't seen Cantillon, Drie Fonteinen, Russian River or Jolly Pumpkin where I'm at. Everyone is always talking about those and I wish I could get my hands on some. Sad Day

How would you compare the taste of this lambic made with the wyeast lambic blend to commonly available commercial examples?

Nice dog.

Sounds good. This is a brew that's getting me excited.

update: Checked hydrometer reading yesterday - no change. still at 1.008. Still tastes too sweet. Added orval dregs from starter with 2 oz maltodextrin for good luck. Airlock activity started within a few hours

Did you try aging any of it? I would hate for something to finish in a year then have to pound it down in a month or two.