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  1. AlDogWV

    Smoothie Style Sours

    That does look great! Ours looked very similar, but still lacked the "thickness". I was VERY happy with it, too. I was just saying that the things a brewery has to do to get that is not conventional. Here's our recipe (used Philly Sour on this batch for the first time): Boil Time: 60 min...
  2. AlDogWV

    Smoothie Style Sours

    There are a few breweries here in the Pittsburgh area that are killing it with this style. And I have to admit, despite being more of a traditionalist, there are some outstanding examples. However, to replicate anything I've tasted and seen poured in a glass seems nearly impossible to...
  3. AlDogWV

    Turning your Fermonster into a complete closed transfer system for cheap!

    Yeah, some kegs are just stubborn, though. That's a good tip - picking it up be the handle - I'll give that a try. Thanks again!
  4. AlDogWV

    Turning your Fermonster into a complete closed transfer system for cheap!

    Sweet, thanks for the link! As for the second answer, I'm not sure what you mean. You mean like the weight of the water/Star San in the keg?
  5. AlDogWV

    Turning your Fermonster into a complete closed transfer system for cheap!

    Two questions I was hoping someone has solved prior to me: 1. Can you buy just the tubing for the dip tube somewhere? 2. Those of us using the CO2 to purge a keg of Star San, have you had issues getting the lid on that keg to seal well? It's such a low amount of pressure that I've had one...
  6. AlDogWV

    Any Lallemand Philly Sour feedback or experience to share?

    Finally racked to keg on Friday, 9/11 and the gravity finished at 1.020. Target was 1.019, so I am happy with that. It is very sour and it is difficult to characterize the flavor of the yeast or souring alone, as i the recipe I did had dry hops, raspberries, orange peel, etc. But it is very...
  7. AlDogWV

    Ohio Anvil 7.5 gallon bucket fermenter

    Where in Ohio are you located?
  8. AlDogWV

    Any Lallemand Philly Sour feedback or experience to share?

    Same - I pitched two dry packets into 1.071 wort (well, it was 1.068; I was off a couple of points). Didn't rehydrate. And some of that 1.068 was 1.5 lbs of lactose.
  9. AlDogWV

    Any Lallemand Philly Sour feedback or experience to share?

    Racked the sour onto raspberry puree last week. It had been fermenting from 8/16 - 8/27 and that's typically more than enough time, however my gravity reading was 1.028. Much higher than what i anticipated. I am hoping that the additional sugar from puree might rouse some yeast and get it...
  10. AlDogWV

    Turning your Fermonster into a complete closed transfer system for cheap!

    Like many others have already said, thank you for putting this into a thread! Most of my questions have been answered at this point and I've even developed a few ideas after seeing things I never thought of - nice! One question, though: what is the best way to grab a hydro sample using the...
  11. AlDogWV

    Upgrading Your Speidel Fermenter

    That's awesome. I'm thinking of doing this setup as well and I just wanted to make sure it could reach above the the gunk. Clogging the dip tube is a lesson you don't want to learn first hand, trust me. lol So you think it would be safe to reach above 6-7 ounces or dry hops in a 6.6 gallon...
  12. AlDogWV

    Upgrading Your Speidel Fermenter

    I know this is old, but how has your experience with this been? Does it leak? Can the racking arm reach well above trub and hop matter without clogging?
  13. AlDogWV

    What BJCP Category...

    Thanks, man! It did actually have a higher FG the first time we brewed it, finishing at 1.018 instead of the target. We did mash high purposely in an attempt to get some sweetness and 156 was our goal. We later found an issue with our thermometer and have since corrected it, but it was likely...
  14. AlDogWV

    What BJCP Category...

    Right. I'm having a hard time judging your intended tone here. So I'll err on he positove side and just say that I have reviewed the the guidelines several times and that I obviously missed the definition of "classic beer styles". I was thinking of it in terms of smoked beer, with rauchbier...
  15. AlDogWV

    What BJCP Category...

    Awesome, thank you for the redirect!
  16. AlDogWV

    What BJCP Category...

    Thanks for the response. I guess I'm hung up on the "A Specialty Smoked Beer is either a smoked beer based on something other than a Classic Style..." from the definition of 32B. I suppose American Amber IS a classic style?
  17. AlDogWV

    What BJCP Category...

    He bought cherrywood-smoked malt. And yes, I can see where 4 lbs looks like a lot, but we don't think so. Especially after tasting it. I do understand your line of thought and I'll be honest, I wasn't sure about that much smoked malt since it is cherrywood. If it were Weyerman's beechwood...
  18. AlDogWV

    What BJCP Category...

    ...should this Cherrywood-smoked American Amber ale fall under? My brewing partner got some cherrywood a while back and I put this together and it is damn delicious. Brew Method: BIAB Style Name: ???? Boil Time: 60 min Batch Size: 6 gallons Efficiency: 75% (brew house) STATS: Original...
  19. AlDogWV

    Any Lallemand Philly Sour feedback or experience to share?

    Brewed this yesterday. Pitched two packets without hydrating right into the fermenter at 68 degrees F at 9:30 last night and it was bubbling when I left for work at 6:45 this morning. I'm thinking with the addition of the puree this will take around two weeks or so. I'll be sure to report...
  20. AlDogWV

    Any Lallemand Philly Sour feedback or experience to share?

    This is great news! Your comment on the lambic is interesting. Do you have any experience brewing sours traditionally or via kettle sour? Not that your excitement isn't good for us to hear, too, just curious to know if you have a personal basis for comparison.
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