Search results

For sale: Monster Mill 2–2.0 (Pro) with 2–6" hardened steel rollers and base and hopper. Used about 10 times and in storage for the past several years. $150. In Brooklyn.

What size kegs do you use? I have two used ball-lock cornies, and while I'd like to have third, it doesn't seem like another of the same size will fit inside the kegerator.

I concur with the above recommendations. I'll stress that if you do decide to brew that big a beer, you will need to pitch a big starter, aerate well, and keep fermentation temperatures down (at least at the beginning of fermentation). If you do not do so, you'll risk getting fusel flavors.

I haven't used that yeast myself, but if you're concerned now about finishing out the fermentation I'd recommend something like Belle Saison; it is highly attenuative and pretty fast in my experience.

Confirmation of the above. Home Depot in Bed-Stuy has five left at $100.02.

Traditionally, no, you can't turn it around in a few months. However, you could consider using the De Bom Blend (when it's released again), or you could do what I've done: -start with a big pitch of active lactobacillus starter and let it go (ideally around 100F) for several days (if you have...

In my experience it helps to limit oxygen to the starter, when you're growing it keep it around 110F, and step it up several times to lower the pH and kill the other bacteria. When not planning to use it for a beer, I just keep it in a mason jar at room temperature and add a little wort to it...

I, too, love the Vieille, and my recent batches have had a very similar character, so in my experience their dregs are quite viable. I imagine that due to the lack of sacc the character with pitching CS dregs can be fairly similar to the original. The beer might get sick for a while due to the...

Four days later, there is the first visible activity. I'll try to take photos daily to document it.

I do both: I have lately been largely just repitching on the cake, but I also keep a mason jar with the mixed culture and every month or two feed it with low gravity wort. I also reuse oak chips that have been in the fermenter with the culture.

The souring process will continue once you bottle as long as there are sugars left that the yeast and other microbes can eat. As these yeasts and microbes can eat longer sugar chains than saccharomyces, the gravity should be not only low but steady over a long period of time. I haven't used ECY...

I've been developing a sort of house saison culture that at this point includes contributions from Logsdon Seizoen Bretta, Crooked Stave Surette and Vieille, Belle Saison, and WLP670, in that order chronologically. Last week I pitched onto a cake of the previous batch, and within 5 days it's...

Coincidentally, I just started a "coolship" beer. I used 2-row, white wheat malt, rye malt, acidulated malt, mashed high and added rolled oats after the sparge. I used 4 oz. of aged hops for 5 gallons at the beginning of the boil, and right after knockout aerated and then transferred to a...