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CornyKegs 728
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  1. G

    Any Lallemand Philly Sour feedback or experience to share?

    Concord Grape Sour. I made this per my wife's request. Came out awesome. Nice level of sour and the grape comes through nice without being overpowering. Easiest fruit beer I ever made using frozen Grape juice concentrate.
  2. G

    The (soon to be) great "How's my crush?" Thread!

    Smashed through 17.5# of grain with my new Mighty Mill 3 for a Baltic Porter.
  3. G

    What came in the mail for you today?

    Yesterday, I received 2# of Citra and .5# each of Idaho Gem, Magnum, and BRU-1. Today, I got 3 packs of dry Lutra yeast and 2 packs of Verdant!
  4. G

    Concord Grape Sour

    This pic might show the color better. Maybe.
  5. G

    Advice on Belgian

    One pack of Abbaye got my last Tripel from 1.090 to 1.010. That was all grain, though.
  6. G

    Concord Grape Sour

    Btw, it finished at 1.005, I then cold crashed and added 2 cans of concentrate. Forced carbed and served after 2-3 days. Nice level of sour with just enough grapiness!
  7. G

    Concord Grape Sour

    Kegged it up recently. I'm not a huge sour fan but I kinda like it. My wife loves it (I brewed it for her). The concord grape is present but not over the top. Nice and refreshing even at 7% abv.
  8. G

    Omega Lutra yeast?

    I ordered a few packs yesterday. I used Lutra (liquid) in a Baltic Porter last year that turned out well.
  9. G

    Omega Lutra yeast?

    Just noticed this on RiteBrew, too.
  10. G

    LALBREW® VOSS KVEIK ALE YEAST

    ,QUOTE="Gusso, post: 9164725, member: 292335"] Turns out that I didn't dump it. It finished at 1.008 but it was very, very light in flavor. I think it was due too fermenting at too high pressure (30 psi). After adding a big dry hop to the keg, it's now drinkable. Certainly not my best beer but...
  11. G

    Concord Grape Sour

    My OG was 1.060. This morning it was at 1.015 (and still chugging along), I just added my second can of concentrate (first addition was FO). I will add one more can (possibly 2) at kegging. After a slow start and the usual lag, this fermentation has been strong since.
  12. G

    Is there any way to figure FG after adding conditioning sugar?

    Perhaps it was actually 1.006. 4 ounces of corn sugar won't affect your gravity very much.
  13. G

    Who’s still brewing Belgian-style ales and what’s your favorite recipe?

    Oh, and today I'm going to keg a Tripel (my all-time favorite style). I simplified my old recipe to 14# pils, 1 flaked barley, 8oz biscuit, 8 oz aromatic, and 2# sugar. For spices, .5 oz of corriander, ginger, and orange peel, and I used Abbaye dry yeast. Hopped with Magnum and Styrian...
  14. G

    Who’s still brewing Belgian-style ales and what’s your favorite recipe?

    They do make IPA's now but they still have some of their classics, like my favorite, Hennepin. https://www.ommegang.com/beers/year-round/
  15. G

    Who’s still brewing Belgian-style ales and what’s your favorite recipe?

    Ommegang still makes Belgian beer.
  16. G

    Favorite Yeasts for NEIPAs?

    In my limited brews, Verdant (dry) and Cosmic Punch (liquid).
  17. G

    Concord Grape Sour

    Whoops, not actually a recipe, should have posted elsewhere.
  18. G

    Concord Grape Sour

    Making this on a request from my wife. Not really a fan of sours or fruit beers myself. Anyway, Philly Sour, pretty basic grain bill with pils, wheat and a bit of acid malt. Using frozen grape juice concentrate throughout the process. We'll see how it goes... I forgot to mention I also added 8...
  19. G

    High gravity brew - Grainfather

    You can but you need that jumper line that fits in the SPUNDit. Trong was nice enough to send one to me.
  20. G

    hefe pressure fermentation "failure"

    Similar experience with me on a recent brew. I pressurized a Voss Kveik to 30psi. It totally scrubbed all of the flavor out. I somewhat revived it with a big dry hop in the keg. From now on, I'll stick to lagers under pressure.
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