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

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  1. OBSCZONER

    Oxygen, What to use

    Thanks a lot for the info everybody, im gonna go with the bernzomatic tanks.
  2. OBSCZONER

    Oxygen, What to use

    Hey all, Just a quick question about oxygen source. Im tired of shaking carboys so im moving up to oxygenation. Any suggestions on where to source the oxygen. A lot of people use the Red Bernzomatic tanks, but im worried that they might contain other chemicals or fuels. Medical grade is...
  3. OBSCZONER

    Maple Syrup, yea another one

    Sorry for makin another post but I can't find an answer to my questions. I just reveived a bunch of pure maple syrup from Virginia as a gift, so I plan to brew up a nice IPA and bottle condition with Maple Syrup. I have attempted to bottle condition with a different brand of Pure Syrup...
  4. OBSCZONER

    simple efficiency question

    Thanks a ton for the information!
  5. OBSCZONER

    simple efficiency question

    Overall poor efficiency just means more material cost right? It's not neccesarily a death wish for tannin extraction or anything? Ive been having issues and have a really hard time with all the math aspects of it. I have no problem paying a little extra for more grain.
  6. OBSCZONER

    Carbonating Lambic

    Personally, I blend, and plan to blend, Just to be as traditional as possible. and flavors can be so much more complex with blending, With fruit lambics maybe not so much, but definantly with normal Lambic. Have you ever had Cantillon Brouscella? If not, try that and then ask "Why Blend"
  7. OBSCZONER

    Pear lambic?

    I would skin the pears, simply because I feel like they may be a bit tannic, and the yeasts may not break down them down all the way. Other then that, really no reason behind skinning them Also, in the past I have added fruit to my lambics after 3 months of fermentation, then done long term...
  8. OBSCZONER

    question about S Metabisulfite

    Thanks for the tip, Yea Ive got ALL seperate equiptment for my sour actvities, just had a sput of the momen thought tht this might work. Makes since tho thats it more ffectve against bacterias. Im thinking im just gonna throw the carboy in the Sour fleet haha
  9. OBSCZONER

    question about S Metabisulfite

    Hey guys, I recently did a Cider, and I did use potassium metabisulfite o kill off any wild yeasts, but I am still just a bit concerned about infecting later batches. I LOVE sour beer, but only when I do it on purpose. So If I were to make a 5 gallon solution of Sodium Metabisulfite and let...
  10. OBSCZONER

    Pear lambic?

    I am going to do this soon. Got the idea out of nowhere and decided to look it up, found you guys here at HBT haha. Will more then likely report back when experiment is done. Have a Lambic that is 2 months old now, Going to add 300G per liter of skinned pears at 18 months. Hopefully it goes well!
  11. OBSCZONER

    Carbonating Lambic

    I own a corker, I plan to cork and cap. Gravity is stable and everything, just needed advice on the amount of priming sugar. Thanks lostfish
  12. OBSCZONER

    Carbonating Lambic

    I brewed up a few batches of lambic over a year ago, and blended them with fruit and what not. Going to blend and bottle shortly after christmas. Any advice on how much priming sugar to use? I know you are supposed to use alot less sugar then for regular beers, s just trying to make sure I dont...
  13. OBSCZONER

    Calculating ABV of Blend

    Complicated, but neccesary haha. Thanks alot Levi
  14. OBSCZONER

    Calculating ABV of Blend

    Hey guys, I am going to be doing alot of blending soon. Have a Kriek and a Blackberry Lambic. Going to blend young lambic for carbonation. Also going to blend the two together for a mashed up fruit lambic, kind of like Cantillon Rose. and eventually I will be blending a "Gueuze" Just...
  15. OBSCZONER

    Rookie mistake. please help

    Awesome. thanks for the information. I already got a proper airlock on there and everything, was just worried about pitching yeast or not.
  16. OBSCZONER

    Rookie mistake. please help

    Hey guys, This has happend to me before, but not since I first started brewing. I tried to use a bung too small for my carboy and it fell in my wort, everything was sanitized and everything but I cannot siphon it out until tomorrow. Will my beer be alright? I have not pitched my yeast yet...
  17. OBSCZONER

    Newb Question from Experiences brewer

    Hey guys, I have a newb question. Ive been around the forums for a few years and been brewing a bit longer, so I feel kinda funny asking this haha. Is there any problem with fermenting in my bottling bucket? and still using it to bottle later? Im slightly worried about the yeast harboring...
  18. OBSCZONER

    favorite sour comercial beers?

    Cantillon, Drie Fonteinen, Girardin, Tilquin, etc..
  19. OBSCZONER

    Using a fresh barrel

    Hey All, I posted a few weeks ago about my new barrel, here is the link if interested. But this post has a diffrent question. https://www.homebrewtalk.com/f127/new-barrel-364182/ My question now is this, My ultimate goal for this barrel is to age Lambic, to blend into my American "Geuze". The...
  20. OBSCZONER

    NEW Barrel

    haha I appreciate it, Ill make sure its the kind for canning or something. Thanks for the information man, Cheers!
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