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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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    Wyeast 3711 Saison yeast is a beast!

    3711 is a beast compared to 3724. I've had a few batches look like yours as well, it's mesmerizing.
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    what grains to stock?

    55 LB bags - 2-row pilsen marris otter 5-10#- vienna caramunich roasted barley carapils crystal 20 flaked oats/barley biscuit chocolate 1-4 # - black patent special B (I enjoy this is my hoppy red ale for some reason) crystal 120
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    New recipe from a big time brewer

    Sounds pretty basic once you get the amounts corrected. Let us know how it turns out.
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    Don't crush where you brew?

    I mill about 8-10 feet away from where I brew in the kitchen and never had a single infection brewing 2-3 batches a month. I use a monster mill right over a home depot bucket and don't see much dust being kicked up. I keep the fermentation container + lid + airlock soaked in starsan until...
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    New SCOBY contaminated?

    Looks pretty normal to me. My newly formed SCOBY has some brown on it to. Black, green/blue hues are the ones to look out for (mold).
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    Lactic acid vs Acetic acid profile

    Did my first batch of Kombucha yesterday and there's already visible results from the 1 gallon jar, but I had a few questions. Is it possible to get lactic acid profile from Kombucha? I really enjoy brewing sour beers and wanted to know if that sort of tartness can be achieved with Kombucha...
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    Cold crash ?

    In order for the bottle conditioning to occur you'll need to raise the temperature back up for a few weeks so it doesn't matter when you bring the batch up to temp. I personally would remove it from the fridge and set it up where you're going to bottle for 20-30 minutes (to let it settle from...
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    Pellicle on 100% brett beer

    I've fermented 2 beers now (racked 2nd one on yeast cake from first batch) with purely Amalgamation and didn't get a pellicle on either, but I only do primary.
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    Thought I would share this...

    What was the original gravity of that parti-gyle?
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    Sour Starter

    Do all of the Prairie bottles contain wine yeast or only a select ones?
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    Post-cold crash fermentation?

    What temperature was it sitting at until last week and what is it at now? Did you take gravity readings pre and post primary and after adding your fresh wort? Take those gravity readings to be sure it's either still going or not. You could also pitch a fresh packet of rehydrated S-04 and see...
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    Pellicle in sour mash starter or something else?

    36 hours in and I got this slimy goo as you can see in the pictures and the PH didn't drop at all with 2 cups of unmilled pilsner malt. Set the PH to 4.4 with lactic acid as well. We'll see how this batch goes for Sundays real brew day. I couldn't tell if it was a pellicle trying to form under...
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    How to sour mash homebrew (AKA: sour beers for impatient homebrewers)

    Ended up having to restart my Instant Pot sour mash. 36 hours in and I got this slimy goo as you can see in the pictures and the PH didn't drop at all with 2 cups of unmilled pilsner malt. Set the PH to 4.4 with lactic acid as well. We'll see how this batch goes for Sundays real brew day. I...
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    ideas how to keep a kettle sour warm?

    I just picked up a 6 quart Instant Pot pressure cooker for $108 on Amazon Prime during their 1 day sale. Going to either pick up some lactic acid to get the wort down to 4.5 and throw in unmilled grain or buy a lacto pack and add it to the 1.040 wort. Plan was to do 3 days in the cooker on...
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    BlackMan Yeast

    I wonder if these would benefit from rehydrating like other straight sacch dry yeasts?
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    What am I doing wrong?

    Definitely do a check on your water profile and adjust with additives. I found out mine was highly alkaline so I have to add 1tsp of gypsum (calcium Sulfate) and calcium Chloride to bring down the PH as well as add Campden tablets to remove chloramine. I think going with RO water to prove that...
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    POW Carboy howitzer - WLP570 (Belgian Golden Ale)

    I had a fermenting explosion that occurred in our bedroom closet a few years ago. I still get flak for it from the wife =). The good news is that our clothes smelled like hops for weeks. I ended up having to repair the whole ceiling to get the krausen stain completely removed.
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    First time using Brett (Brett C in secondary)

    Here's a good list of available beers for bottle dregging - http://www.themadfermentationist.com/2010/06/harvesting-sour-beer-bottle-dregs.html That website has a wealth of great information and he's one hell of a brewer.
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    First time using Brett (Brett C in secondary)

    You'll need more than Brett C to sour a beer so plan on adding Lacto or Pedio to get it soured. What is your planned original gravity?
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