Search results

1)Doing 15 gallons of Lambic inspired beer in an oak barrel. How long are you guys waiting to remove the airlock and hard bung it? Initial fermentation and the disgusting aged hop krausen are gone. It's been in a month. 2) Can you solera a Lambic cask and get somewhat repeatable results...

Anyone have a recipie for LCSM? 1L is fine, +agar is fine too. Before I go out and buy some, just want to see if I have the materials in house to make it. A few google searches came up with nada.

Quick question for those making Brett IPAs.... I'm currently growing up a few Crooked Stave Brett isolates into somewhat pitchable quantities for an IPA. One of the strains got down to 1.024 and the other 1.012 (from a starter wort of 1.045, still, no O2 fermentation) in 30 days. With the...

I just took a 10 month old vial of WL English Cider and streaked it for isolation with the thought of slanting it for future use (got the yeast for free cuz it was wicked old). The media used was UBA and it incubated at 25C for 3 days. Control plate is clean. If you look at the attached...

Quick question.... for the larger scale brewers and pros out there.... Thinking about a luminometer to test our cleaning protocols on stainless tanks (fermenter, bright, kegs, etc). The immediate results and me not having to swab then plate and incubate and go into oh **** mode if it fails...

I have a kegging system with Beergun but just can't get the carb level I want in some styles (ex. Belgians) without having a foaming mess. I've posted about it before and tried everything outside of doing a counterpressure filler. I've accepted my defeat and am moving on. Those specific...

Quick question..... I've got some Avery, Crooked Stave and Jester King sours that I was thinking of trying to isolate the lacto, pedio and brett from for later pitching to a solera I'm doing, for complexity. The media I have handy are WLN, WLD, UBA and Maconkey. UBA of course would grow...

My vision is an American Wheat beer, session strength with IBUs in the low to mid 20ies. I want it to be chock full of melon-esque hops (Pacific Gem, Hull Melon, etc) and really massive on aroma/flavor. My plan is to toss in 6oz (total not each) or so from minute 10 to whirlpool then dry...

I've been pondering the idea of doing a few Solera-type sour fermentation in my basement....I'm thinking 15 gallons per would be perfect. Maybe 2 or 3 of them. Multiple recipes, not all the same beer. For the container I don't know where do go with it. I really don't want some gigantic...

Anyone experience this phenomenon before? I ask because I've yet to use Galaxy but in a comp I judged this weekend, 2 different IPAs that prominently mentioned Galaxy hops in their recipie lists had awful Onion/Garlic aroma and slight flavor. It truly killed their beers. I'd very much...

In a nutshell I'm looking for a recipe that could emulate if Dogfish Head 90 minute IPA and Firestone Walker Easy Jack had a love child. The malt profile/alcohol of 90 minute but avoiding the piney, resinous flavors and have a hoping schedule that produces something along the lines of Easy...

Been experimenting with just how fast I can push a session strength beer out the door with the equipment and techniques avail to me. Last week I took 10 gallons of1.050 ESB and split it. Pitched about 150 billion cells from am active starter of Wyeast 1469 (West Yorkshire) and the other got...

So I'm about to give up on force carbing/bottoling Belgian styles that traditionally need 3-4 volumes of CO2. While I can get it done, the losses in foam are too much plus the kept beer is loosing the level high level I want. I've even gone so far as to make up a bucket of ice star san water...

Think I might be losing my mind... I've had a big Barleywine in a cornie and on 30psi for a few days now. Get it up to speed then I was planning to drop it down around 8psi to serve. Well I'll be dammed if you can barely tell it's on gas. Just itsy bitsy bubbles that seem trapped. No...

I'm always looking for a challenge and tend to get bored easily once my mind feels as if it has conqured something. Just a fact of life for me.... so sours and wild yeast brewing is next on my list to tackle. Problem is it takes so damm long to ferment out... so I need a brewing related...

I've got a batch of ESB and English Barleywine (were done partigyle) that suffered from low hop utilization from a different (stainless steel mesh... too fine) hop spider design I used. I'd like to bump up the IBUs on each between 5 and 10, tasting as I go. Seems if I make a small concentrated...

Quick backstory, a buddy and I are planning to do a Duvel clone that compromises about 75% of the fluid volume then add in 25% fermented Pinot Griz grape must. For the Duvel portion it'll be: 90% Belgian Pilsner 10% White Table Sugar Saaz for bittering Strying Goldlings for flavor/aroma...

Quick question.... I just made a Saison that's lacking the citrus aroma and flavor I'd like it to have. Big on earthiness and pepper (I used Wyeast French Saison... started mid 60ies and ramped up to 78). To add the citrus profile I'm looking for can I just zest up a lemon and orange...

For a quick summer project I made up one of those Island Mist Hard Limeaid kits. Turned out perfect so I tossed it in a keg and decided to carb it as the ladies in my house wanted it sparkling. I'm very familiar with utilizing CO2 pressure vs temperature charts to determining carbonation...

Quick inquiry.... I cold crashed a 5gal batch with a little geletin for a week and it's still cloudy. No other strain I use is so damm anti-flocculant. What is the most effective method (besides filtering) to brighten up this brew? It's currently kegged