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I did a sour cherry saison last year. There was a saison yeast that had Brett in it, but I cant remember the name or number for it. I let it sit on cherries for 2 months. It came out alright, not a real strong cherry flavor, but it did have a nice, sour flavor to it.

Sorry to confuse you, but Blichmann is the maker. The actual name of their "kettles" are Boilermaker. You can use them for boil kettle, MLT or HLT. I used the term kettle to refer to the 15 gallon model. On their website they say to use the 10 gallon pot for a MLT, but I am thinking of...

Ok, I am going to switch from a cooler to a ketle with false bottom for a MLT. Looking at the Blichhman boilermaker kettle as it has everything besides the false bottom and their false bottom got great reviews. I do 5 gallon batches and dont plan on going to 10 gallon. I like to brew big beers...

I do 5 gallon batches, do you think the 15 gallon kettle will be big enough to hold large recipes such as a 25 lb barleywine?

I use a 10 gallon rectangular igloo cooler for my MLT with a cpvc manifold. Right now I have a Top Tier brew stand with a burner on top and bottom and a shelf in the middle. So top burner is my kettle to heat strike and sparge water and bottom kettle is BK, so I use gravity to feed the system. I...

So they will be sanitized? I know from Micro, very few bugs will live in such an acidic environment and the pH is about 3

Ok I made a mistake when ordering supplies. I normally use Starsan for sanitizing my dermentors/carboys/kegs, etc, however this time I accidentally ordered Saniclean. If I let my equipment soak and dry as directed, are they "sanitized" or just really clean? I see it says as a final rinse, but...

The recipe I am basing this on is from Deathbrewer. https://www.homebrewtalk.com/f12/banana-bread-ale-90074/ From what I was reading he was saying like mid 70's. I do not have much experience with this yeast

I found a recipe on here that everyone seems to like so I took it and kinda tweaked it. I added the biscuit malt for a breadier taste. I am planning on mashing high like 154-156 to increase body and give it some sweetness.

I am brewing a Banana Bread beer. Here is my recipe: 7 lbs White Wheat Malt (2.4 SRM) Grain 1 50.0 % 4 lbs Munich Malt (9.0 SRM) Grain 2 28.6 % 1 lbs Biscuit Malt (23.0 SRM) Grain 3 7.1 % 1 lbs Oats, Flaked (1.0 SRM) Grain 4 7.1 % 8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5...

OK, I see there are many threads on people attempting this bad boy. When I am trying to tweak my recipe, I am having a problem figuring out how much dextrose to add during fermentation and when. How do you calculate the FG and OG when you keep adding a set amount of sugar daily during...

I use a Cpvc manifold in my cooler which then runs through a brass ball valve and nipple. All my lines a silicone, high temp. My brew pots are SS with SS pick up tubes, and ball valves. Can fermentation lead to a winey/grapey flavor? I dont know of any esters that lead to this.

I have never tested my water, and I do not use any additives. Here is a recpe for a Doppelbock that I used a triple decoction mash for. 15 lb Munich 2lb Pilsen 1.5 lb Caramunich 1 lb Vienna Used WLP833 German Bock yeast Hallertau hops Fermented for 30 days at 55 then lagered at...

Ok, I am not new to brewing. I run a 5 gallon AG set up and have a temp controlled refrigerator for fermentation. I have noticed that many of my beers have a grape/wine taste and also a slight metallic flavor. Other people who have sampled it, who are also homebrewers, have not mentioned it...

Im an definitely in!

Ok, my doppelbock has been lagering now for 4 months. It is high on the ABV at 9.5%. I am going to bottle it. Should I add in yeast at bottling? My concern is the high abv plus the time it has been lagering at 30 F has decreased the yeast so that carbonation in the bottle wont occur. After...

History is full of products that were brought to market but ill conceived. The market already has beers that fit the description made by the big boys. From what I read, they are a small micro brewery with a 1 beer line up. Probably done on contract. So what besides a name and label make it...

I have been lagering my Doppelbock at 30 F now for 2 months, a couple days ago my daughter was in the garage and must have played with my temp controller. She turned the knob up to 70 and I didnt catch it for about 3 days as I was out of town. I immediately reset it. Did 3 days at 70-75F...

Ok, I heard on the radio an ad for a new beer. Its called Chick Beer. Its a beer made and marketed to women, it is a low cal, low carbohydrate light lager with less carbonation. I like the idea, but from the sounds of it, it seems like a watered down version of Michelob Ultra. Marketing a...

I just did my Pumpkin Ale 2 weeks ago. I used 3 large cans of Libbys' pumpkin puree. Roasted and mashed it. I used 1.5 lb rice hulls. No stuck sparge. I chose to mash it vs add it to the BK, because if hop and hot break material is a PITA for my counterflow chiller, then 5 pounds of pumpkin...