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SSBrew - 728
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  1. A

    Chocolate Malts of Rum and Campfire

    So I did and experiment where I steeped some grains in 65 C water for a half hour. The idea was to get sense of the flavour...blah blah blah.. you get the idea. The reason I'm posting is the results I got from the chocolate malt. The extracted liquid was nothing special; dark, roasty but a...
  2. A

    Has any body seen a sour starter do this? (Guess the microbes...)

    So a couple weeks ago I pitched the dregs of a 3 Fonteinen Golden Blend into a starter and a couple days later this is what I got. Note that the pictures were taken after about a week, but aside from the krausen/pellicle (???) having gown then shrunk a bit, it hasn't changed much at all. The...
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    First Lambic - Orval and Lindeman's cultures

    So I finally took my first dive into lambics. I followed an average/beginner grain bill and mash schedule for a sour. Primary fermentation was done with a culture of Orval yeast that I have kept going for a while now. After racking off the yeast cake (to keep my orval culture pure-ish) I...
  4. A

    First Brett Beer - Orval Dregs

    Hello HBT. I've been benefiting from the wealth of knowledge that can be found on this forum for quite some time now and I have finally decided to join the fun. Any way, down to business; I have a starter of cultured Orval dregs sitting on my counter and I just cannot wait to use it. Note...
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