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Yes I would do it! What's that like a 30 minute drive? Totally worth it. I just looked and saw a store I drive by for work carries their beer so I hope to score some later this week.

So I don't normally plug companies or products, but I just wanted to share my awesome experience with a brewery in Port Townsend, WA called Propolis brewing. This brewery is NOTHING like anything I have seen or been to as they exclusively do old world beers, saisons, and other wild fermented...

I remembered I was hammered and at a gas station with a buddy who was the DD and was inside getting munchies. Decided to try it. Hammered me gagged and couldn't get through even a few drinks. Just say no.

Correct me if I am wrong, but no boil would kill hop utilization and bitterness would be non existent, which is the exact opposite of what you want in an IPA? If you are going to be steeping grains and hops anyways, why not just do a boil? I guess I don't understand why you wouldn't boil when it...

Where are these recipes? I looked on their website but wasn't sure where to find them.

I literally just did this. I did a 100 amp subpanel. This is an approximate breakdown of my stuff. It's not that hard to do at all if your main panel is close like mine was. 100amp breaker = 38 50amp GFCI = 100 30 amp GFCI = 98 20 amp outlet = 5 50 amp outlet = 15 30 amp outlet = 10 Empty...

Correct. Puree has alot more solids and may be better off in secondary as opposed to juice which can be added directly to a keg without worrying about chunky beer.

Just a FYI, putting fruit in secondary will ferment out alot of flavor. I suggest mashing low, using a neutral yeast, then adding a juice or puree. Letting fruit ferment in secondary hasn't been great for me in terms of fruit expression.

There is a chance that you may start to sour if you leave it too long, but I don't think 8 hours would mean much as it would likely take several hours for the mash to drop sub 100 degrees anyways.

All done! I just need one outlet cover and it's finished. The panel is equipped with a 50 amp 240v gfci, 30 amp gcfi 240v, and dedicated 20 amp 120v circuit on a gfci plug. House didn't burn down and I think it's a decent job! The black conduit was painted as Home Depot didn't have any flexible...

Do you plan on carbing and serving from said keg? I don't see any issue with it as long as you purge the keg with Co2 on transfer and also purge the headspace once in the keg. Even if just storing under pressure in the keg, as long as you purge and seal should be good to go.

So here it is so far. 100 amp sub-panel is mounted and just started wiring. I need a ground lug for the box and to still tie it into the house, but will wait until the wife is gone since I have to cut the power to the house. You can see where the wires are hanging out... that goes directly to...

Keep warm means 90-100 degrees if you can, but if you can't then that's OK, it just may take longer to sour. I wouldn't leave it outside cause it can pick up wild yeast and start fermenting or get bugs (I woke up to a line of ants to a kettle sour once). The boil post souring is still a 60...

Start with a kettle sour as there is no real chance of infecting your stuff. Take any base beer recipe (50/50 white wheat / 2-row is a good start), mash like normal, boil beer for a few minutes to pasteurize, cool to about 90°. Take pH. Pitch lactobacillis plantarum of choice. Keep warm. In...

People love my juiced sours... but I add no more than 1 quart to the finished beer. Still 7-8%. Something I tried that worked well was I did a brut sour that fermented down to 1.002. Once I added a little bit of organic tart cherry juice it was still no higher than 1.010. I like the idea of...

Bomb dot com.

I don't like many of the commercial ones, but so far my renditions have been pretty good. I like to keep mine at 40-50IBU and hazy but not muddy. This is after two weeks primary and 1 week in a keg at 34 degrees. The haze is NOT yeast in suspension as I used Voss Kviek which floccs very well.

Currently on tap, 40IBU with late El Dorado additions as well as a dry hop followed by cryo mosaic, simcoe, and citra in the fermenter. Fermented HOT with Voss Kviek coming in at 8%. Mellow bitterness with smooth finish with huge citrus aroma. Took 3 tries but this one is a keeper. Some may want...

Just saw that... hmmmm

I decided to go the subpanel route... but I am only doing 80A for a few reasons. My local hardware store sells up to 3 gauge wire by the foot which is convenient and keeps the cost down. It will give me the option of doing 30A x 2 or a 50A and a 30A circuit. The subpanel I bought was only 20...