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I'll give it a try. Thanks!

Interesting, I might give that a try. This is what you're referring to, correct? This is what I used in the past...https://www.northernbrewer.com/omega-yeast-lactobacillus-blend?gclid=CjwKCAjwwPfVBRBiEiwAdkM0HQp9waS9CJ521cx4nwyMQUt-LSWIrjxaN2TC_FzvQ2RZhQjOht_LjxoCgf0QAvD_BwE

Why do you add the Mango Good Belly? When I brewed MTF Gose, I mash, sparge, boil 15mins, pitch lacto, wait for deisred PH, boil 15 mins, pitch yeast and wait about a week to keg.

Do you have the link to Jamil berliner recipe? Looked in the recipe forum but couldn't fine it.

Going to brew this soon. Never done whirlpool/hopstand before so how do you keep the temperature at 180F for 30 mins? Do you tuen the flame on slightly to maintain the temperature? I read you don't need to maintain an actual whirlpool for 30minutes but how much stirring do you need? A couple...

I've decided to go for the real deal and get the drags from Heady/SOS cans. Does it matter which one? Is one better than the other? I can get up to 4 cans, should I save 1oz of drags from each can and grow it up to a 1000ml starter? From the 4oz to 250ml -> 500ml -> 750ml ->1000ml. How long...

Anyone know where I can buy the Conan yeast? Or anyone have extra you would like to sell? Hoping to brew this as the recipe look awesome!

Stumbled onto this recipe from someone on BA who said they brewed this and it tasted really similar to MD/Good Morning. To those who brewed this, can you comment on the similarity? I'm planning on brewing this in the Spring but I'm not a fan of coffee beer so can I leave out the coffee addition...

Yes, I split the vanilla beans then clean out the black goey stuff inside then I sliced the outside and inside a bit to rough it up. I will post my progress here. Really exicited to see how this turns out!:mug:

Brewed this yeasterday. Everything look and smells really good so far. Mash temp was off by 1.5 degrees (157.5), OG is 1.0785 it's a little higher because I scaled everything up and added a good amount of chocolate I had laying around. I also soaked 4 vanilla beans in Maker's Mark to add to the...

Measured gravity last night with a hydrometer and gravity was at 1.012 after 3 weeks in fermentation. Going to bottle tonight. You can't directly measuer the gravity with a refractometer after fermentation has started. You need to compare the original brix and final brix to get your...

I was shocked it was at 1.001. Is it because my yeast was to active? I used a Refractometer to measure my gravity. Original brix was 15 and last night it was at 6 so gravity should be around 1.001. I'll report back in a month on what it taste like. I pulled a sample last night and actaully...

Checked my gravity last night and it was 1.001 (OG was 1.061). I was going to wait 3 weeks before dryhopping but seeing how the gravity is so low I decided to dryhop after only 2 weeks in primiary. Planning on dryhopping for 1 week then bottle condition for 3-4 weeks.

Yes blow off tube, sorry couldn't think of the name at the time. There was a pretty good layer of krausen (~2inches) during the 1st week. It's been a little over 1 week since brewed and the krausen has dissipated. There is still some tiny bubbles floating to the top in the carboy. I looked...

I'm using a big mouth carboy from Northern Brewery. I open and reclosed the lid to make sure it's airtight. Forgot to mentioned, I'm not using a bubbler but a bung and rubber hole that is submerged in a glass of sanitized water. Checked last night and still no bubbles. I will check the...

I brew mine last Friday (7/3), as of last night, 3 days later, there is sign of fermentation but the bubbler isn't bubling. Should I be concern? I've seen video and read comments of people having issue with too strong of fermentation. I pitched 1.5L yeast starter at 80ish degree. I used...

I was thinking of soaking the 2-3 oz cubes in bourbon(Jim Beam) for a week then add it to the wort after fermentation. I'll check on it every week to see when the flavor is just right for me. As for vanilla beans, I was planning on boiling it for a couple minutes then adding them to the wort...

I'll be interested in it. The place I got my ingredients from only have 10lbs bag of MO so I will be scalling everything up by 25%, for hops I'm rounding everything up to 1oz each. I will report back later, hope it turns out good! :mug:

Thanks for the reply! I thinking of adding whole vanilla beans and ferment it for a month then rack to secondary where I'll add bourbon barrel cubes and let it sit in secondary until I get the right amount of bourbon flavor. For reference I'm hoping it will be similar to 4Hands Madagascar. :mug:

I'm planning on brewing this during July 4th weekend. What temperature is everyone fermenting their wort? 65F? Have anyone ferment longer than 3 weeks? Will it help the beer by fermenting longer? How about secondary fermentation? I'm planning on soak this with some Madagascar vanilla bean...