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It was secondary. If it doesn't sour, what kind of effect is it going to have on the beer?

23 with a late addition of 1 oz @ 5%

Well, you can't really count the carapils as a crystal malt imho. If you take that out then the crystal malts are only at about 21% which is a little more reasonable.

I pitched Brett L onto a pretty basic pale ale, along with some blackberries, about two months ago. I got a really nice pellicle about a month in, but it's already starting to fall. I have read about people saying that it's ready to bottle when the pellicle falls, but I also thought it would...

Thanks! What do you think about entering the same beer in two different categories if it really rides the line of a certain style?

So the following recipe was loosely based on Janet's Brown Ale from Brewing Classic Styles. My question is. Did I go too crazy on the hops? Is this beer going to end up being more of an India Brown than an American Brown ale. Our local competition is coming up and I'm not sure if I should...

Out of sheer ignorance, I racked a batch out of a 5 gallon better bottle for bottling and forgot to soak in oxyclean as usual. My last trip to the brewroom made me aware that I went nearly two weeks without cleaning it at all. I just soaked in OxyClean today. I didn't notice any horrendous...

So it's december and of course the beer that's caught my fancy is the saison. I really want to use 3724. I have a good old fashioned heating pad. I also have a Johnson Controls temp controller. Will the heating pad stay hot enough to keep fermentation temps close to 90 to dry this thing all...

Yup. Looks perfectly normal to me. Especially after only 14 days. It will fall back in on it's own or you can go ahead and bottle with no ill effects. I know it's a possibility but I've never had a problem with extra head space in the primary. Primarry fermentation creates a nice blanket...

Cool. I've also never bulk aged over fruit before. Is it OK for the beer to sit on the blackberry puree for that long?

This. Also, brewing software is an essential when you go all-grain. If you don't want to shell out the bucks for promash or beersmith, hopville.com works great.

I recently brewed a very simple pale extract kit at a local demonstration. After tasting the result, I realized this might be a good chance to try my hand at a sour. I pitched a pack of Brett L (along with 3 lbs of blackberry puree) about a month ago and the pellicle is just starting to form...

While I agree that a mashout can be very beneficial when lautering and helping to maximize efficiency, I don't think that is the whole story. I mashed a saison, never got above 148, didn't perform a mashout, and still got my usual 75% with my crush. Maybe the fact that it's in a grain bag...

Just out of curiosity, what yeast strain were you using?

This would definitely extract the sugars, but conventional wisdom would tell you that this would lead to tannin extraction as well. That being siad, I've squeezed the hell out of plenty of grain bags when steeping specialty grains and never noticed any ill effects.

Are you getting the 20 lb bags of ice for free? If you're buying them, the wort chiller would actually start saving you money once you covered the cost of the equipment. As far as process goes, though, you're fine. 23 minutes is fairly decent to get to 80.

This. It sounds more to me like you're just steeping grains rather than doing a true partial mash. You're just not going to extract sugars doing it this way like you would from a true mash.

This is my first sour :rockin: I pitched Brett L. onto a boring pale ale (made at a homebrew demo at the local farmer's market) and 3 lbs of blackberry puree. The pellicle is coming on strong!! Has anybody else ever noticed the stringy precursors that showed up on the inside of the carboy...

Another solution to use a bigger mash tun for 5 gallon batches is no sparge brewing. I read an article about it in BYO and have tried three batches. You just mash in with all of your strike water and sparge water at the same time. The extra water eliminates the extra head space. An added...

There would be a concern about overpitching here. The entire yeast cake for a beer of the same gravity would be serious overkill. Yeast washing is so easy. Why not just wash the cake, split it into quarters, pitch one of the quarters, and save yourself yeast for three future batches?