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I've just brewed and tapped an attempted Spotted Cow clone - it's a very good cream-ale, but it's not a Spotted Cow. I agree that the recipe was changed circa 2015 to remove the corn, and the best evidence is that the malt bill is some combination of pilsner malt, flaked white wheat, caramel...

I just brewed and tapped my first Spotted Cow clone attempt, based on this recipe I developed as a hybrid of advice I found on HBT: 55% 2-row 18% Vienna malt 5% flaked barley 18% corn 3% Crystal 20L 18 IBU Hallertauer @ 30 mins 1 IBU Hallertauer @ 5 mins Wyeast 2565 Kolsch @ 66F It's a very...

I got a rolling cart and store it in my garage. Just wheel it on on brew day and store after cleanup. I also simplified to single vessel BIAB. I'm done and dusted in under 3 hours

found some info indicating Goose Island Lolita is brewed with a Brettanomyces culture: " Lolita is a rose-colored Belgian Style Pale Ale fermented with the wild yeast Brettanomyces and aged in wine barrels on 30,000 pounds of fresh raspberries, sourced locally from a family farm in Michigan...

Planning a last-minute sour beer and my LHBS doesn't carry any Brettanomyces I swung by the liquor store and grabbed a bottle of most of their sour beers. Are any of these known to contain live Brett that I could culture up from the dregs to make a starter? Goose Island - Lolita Collective...

welcome to the hobby! I live in Amherst, so we may be (near) neighbors I've been brewing on and off since 2007. Went from a simple setup to complicated, and now back to simple. Full volume, no-sparge BIAB. I can be done with a brew day in under 3 hours and that fits my lifestyle right now...

this is my standard method (minus the no-chill part). I use an immersion chiller to quickly chill wort with my cold well water. The Aussies have mastered no-chill so I'll let them chime in. I've heard that late-hops aroma is reduced. I have been toying with the idea of injecting hop-tea into...

first co-pitched sour Berliner Weisse is in the keg overall I'm happy with the result, and how easy it was to make it's tart, but chuggable. My wife is decimating the keg. Raspberry comes through, but next time I will double the fruit addition the one thing I'm not thrilled about is the...

I plan on trying the hop tea method LOB Alternative To Dry Hopping: Making A Hop Tea or DIY Hop Extract. Even with a wine filter screen on my floating dip tube, the vegetal matter in dry hops continues to be a problem: -introducing oxygen -sitting in keg for way too long until keg is kicked...

this gadget looks promising, but light on specs https://www.amazon.com/Automatic-Mixer-Auto-Stirrer-Cooking-Easy/dp/B07DV2YQBJ?th=1 I wonder if you could extend the shaft length with an extension to reach down into a keggle? no word on the RPM setting, but I assume it's slow enough to not...

thanks I'll check out the overhead stirrer my plan was simple - forgo the lid, and clamp the electric motor to a block of wood set across the vessel rim. Drill a hole through the wood for the paddle shaft. I'm thinking a 3" x 3" paddle would be small enough to fit any immersion chiller, but...

thanks I just posted over there

hey, fellow Mechanical Engineering grad here! (15 years go) how about a low-RPM stirrer that can be suspended over a vessel https://www.homebrewtalk.com/threads/is-there-a-low-rpm-electric-stir-paddle-on-the-market.683419/#post-8947253 lot of people simplifying to single-vessel BIAB and...

I'm doing electric BIAB, single vessel, no pump. Was thinking it would be really nice to have a stir paddle rather than using a spoon - I often heat strike water unattended, and I get temperature stratification so the controller cuts off early -during mash stirring improves efficiency and...

haha I like to picture the yeast cells drunkenly sleeping off their latest binge in a heap of slovenly torpor. Like Belushi, some of them will never awaken.

We do, and that's fine with me. One brewer's "cheap insurance" is "extraneous steps" to another. There was a time when we were all convinced racking to a secondary fermentation vessel was absolutely necessary. I try to keep an open mind until I've tried a new method. After 20 batches of...

that method works, too. Mine is just simpler! what about bottle-conditioned beers that age for over a year at room temperature? Do those taste like soap to you? All that yeast in the bottom is auto-lysing that whole time.

zero oxygen exposure. pitch yeast, seal the lid, spund to 30 psi, cold crash, serve.

I admire your certainty.

you're right - I should have been more precise by saying "detectable autolysis" have you ever tried serving from your fermenting keg?