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The beer is still at 32 , after I added the gelatin i saw this around the top of thr beer hanging down , looks like gelatin that has been coagulated but not sure , I rocked the carboy slowly and some began to sink but some of it is just hanging out in suspension , has anyone seen gelatin do this...

I just gelatin fined my kolsch that is in the keezer , I can see my hand on the other end of the fermentor on one of them, the other is still chill hazed , I just added more gelatin to the second one , I do this at 32 . Hopefully I can get both clear this time . I’m also going to keep it at 32...

Never leave that woman!

I mostly bottle In champagne, Belgian or Orval bottles so I definitely need them back.

Personally I’d go 66 for a week and raise to 68 for a second week. The great thing about Hefeweizen is that the yeast works well at different temp ranges. I’m personly going to try G01 next instead of my usual wlp300 just to see what it does . Happy brewing !

I have my kolsch in the fermentation keezer and it tastes great , I added gelatin on Friday and now have bubbles on top, it’s at 32 degrees. Is this an infection or floating gelitan trapping co2 ? Here’s a pic

Atomic Rocket saison

Ok , I know he bottles in order filled as I write on the cases . I’ll give it 2 weeks and pull the first few and the last few and give them a try . Luckily I put them in Champaign bottles so if they are over primed I shouldn’t have bottle bombs.

Just bottled a 5 gallon batch of Saison, I poured the sugar water into the keg and racked onto it, i remember I poured the first bit into a cup to get rid of any residual sanitizer in the line of my bottling gun and it was sweet. Not thinking I proceeded to bottle a whole batch. is there any...

Well , I was at the lhbs and they had 2 vials I’d brett b from white labs ...... going to add it at botteling for a little extra funk as these beers are pretty clean and not very exciting.

Well , it looks like the Orval Brett is starting to do its thing , I bretted half my batch and I can see the surface of the two beers are different with the bretted beer having large bubbles forming , I think I’ll infect the whole batch because dang beer baby , you tasty .

My Hef is my only great beer so far that I’ve made , I do 10 gallon batches and use 22lbs of grain 70/30 wheat to 2 row ratio. I use 2 packs of WLP 300 per 5 gallons and mash at 154. I use hallertau hops and aim for about 10IBU’s . Ferment at 66 degrees. I’m happy with this , good luck and...

Got my custom bottle caps for my next couple of brews !

I’ll be in Fort Worth this summer and agin in September for a concert , I’ll make a point to stop by and get some malt !

I brew in my garage , I kept having this guy walk back and forth past my garage and eventually he walked up and asked if I was brewing lol . Turned out he does the same thing on the other block.

So after 2 weeks of fermentation with WLP565 my final gravity was 1.001 I pitched dregs from 3 bottles of 2 year old Orval into the 5 gallon batch . In another 2 weeks I will bottle in champagne bottles I’ve been collecting , and let them age for a while. I’m pretty excited to maybe pop one...

2670.5 + 12 kolsch = 2682.5

I brewed a Saison 12 days ago and my final gravity has been at 1.000 for about 6 days now and the beer is cleaning up the off flavors as we speak . I’d like to brew again but don’t want to mess up the beer I just made . I’ve got it set at 84 degrees right now in my chamber and it’s only 65 in...