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Thank you for your reply. I didn't take a picture of the craziness that was on top of the Munich starter. I've read through the whole thread of the recipe I linked and no one mentioned that 130 is too high. Keep in mind I tossed in the grains at 130 and then had them on a candle warmer that...

I ended up making this the other night. I pitched the 2-row and the Vienna...the Munich developed some nasty looking blue/grayish stuff on the top and didn't smell as good as the vienna and munich. I'll keep ya'll posted!

The reason I started with 130 degrees is because that is what the recipe recommends. I'm trying to make alferman imperial Berliner Weiss from this website - here is the link: https://www.homebrewtalk.com/f72/alferman-imperial-berliner-weisse-255777/ I'll post this weekend with results...

I agree. I'll wait til the weekend and see what it smells like then. After doing a bit of research I may start using those acidophilus pills...sounds a lot easier! Thanks for helping me out morticaixavier!

Ok so I got home and now the 2-Row or maybe the Vienna smells like nail polish remover! However, the Munich isn't as strong of a smell! This is really disappointing because I was hoping to make 10 or 11 gallons. Any advice? Maybe I should wait a bit longer and see if it goes away? Sent...

Haha that's what I thought. Thanks again! Sent from my iPhone using Home Brew

Do you mean that you would not pitch the nail polish one? Thanks for the reply! Sent from my iPhone using Home Brew

Hi everyone, I am planning on brewing Alferman's Imperial Berliner Weiss tomorrow. I started the home lactic acid starters on Saturday by mixing a cup of grains with a cup of 130 degree water and covered the mason jars with foil. I used three different grains just to experiment - 2-row...

I'm wondering if crushing the grains is a vital part of the process. I've read that some people do not crush the grains...anyone have any insight? Sorry if this has already been mentioned...I did not read all 16 pages of this thread...made it through about 7.

That's a great suggestion! Thanks! Sent from my iPhone using Home Brew

Sorry for the delay, here's the recipe that we're recommending. The base recipe is the Edmund Fitzgerald recipe from this website - so it's a Robust Porter. 10 lbs 12.0 oz Pale Malt (2 Row) US (2.0 SRM) 8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) 8.0 oz Special B Malt (180.0 SRM) Grain 3...

I'm bottling the 2nd batch of this tomorrow night. We changed our process a little bit this time by adding the jalapeno in the secondary and not at flame out of the boil. So, after sampling tomorrow night I will post the recipe or recipes that we liked best. Thanks for your patience everyone...

At work right now, but let me get back to you all with a recipe soon!

Well, to my surprise, they all turned out pretty good! We ended up making jalapeno puree and adding it at the end of the boil and also in the secondary test batches. Just brewed up some more of this a couple weeks ago and decided to omit the jalapeno in the boil and only do it in the...

mri503 - Did you ever brew this up? My GF and I love Swill! We spent a ton of money on it this summer. If so, can you provide a recipe? I'd like to brew this soon! Thanks!

For sure, we decided to do just a jalapeno porter recipe. We are going to brew up about 8.5 gallons of it and use three gallons for a test batch. The 3 gallons will do the primary fermentation in a 5 gallon carboy, and then we will rack them to three 1 gallon fermenters with different types of...

Thanks for the reply Reverend. I will heed your advice and start with a brew that has dialed down balancing the jalapenos. Anyone else care to chime in?

A friend and I want to make a Jalapeno Pineapple Beer. I've searched online to find a base recipe but I'm having trouble finding someone who has documented making a jalapeno pineapple brew. I've found pineapple brews, and jalapeno brews, but I haven't found any brews that had both ingredients...

I just got some keg lube so I'll do that tonight. Thanks.

Good point. I'll probably do the same. Thanks for the help.