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Noticed on the original recipe you had both Pacman and Thames Valley listed. Did you use both or default back to the Pacman based on the high ABV tolerance? Looks great, going to be brewing something real close in the next few days.

Yes, I was recirculating. Granted it was a 5g batch of a low ABV beer in a full keggle so thermal mass wasn't high (7-8# of grain total) and ambient temp was near freezing.

What Frogger said, the last several batches I've had pretty big swings in my mash temp over short periods of time (5-6 deg drop over 10min). I'll turn on the burner as low as I can get it but it ends up pushing the temp out on the upper side.

Should have probably included the entire setup. The details above would only be for maintaining temp in the mash and supporting steps. Each tank (HLT, MT, and kettle) has a burner.

Have a single tier, 2 pump setup - just got a RIMS tube in from Brewer's hardware and am looking at putting together these to get it working. Comfortable enough around the electric work and recognize the dangers - just looking for feedback on if the sizing for these is sufficient/will work...

Congrats! Any idea if the overall results are posted anywhere or were you there for the awards ceremony? Cheers, Scott

When using the campden tablets to kill any wild yeasts (or sanitize things), you should give it 24+ hours before you add your yeast starter or it will kill your yeasties too. Guessing that this is probably what happened this time 'round. Repitch with some more wine yeast and you should be good...

i'd say at least 24 hrs, else he may have killed off his yeast - it wasn't clear (at least to this sod) if it was added in sequence or all at once from his original message.

when did you add the yeast compared to the campden tablets (e.g. 24+ hrs between additions?).

The best luck I've had has been with EC-1118 (with the exception of a port that just won't ferment out - damn thing) and I detailed what route I went a few pages back in this list but essentially built up a must that was less acidic (2-3 cans of lemonade conc along with about 3g of water and a...

Yep - ideally, you would want the least amount of "flavor" coming from the DME. Its just there to help get the yeast really going and provide a slight amount of body (at least as far as I know - Yooper or others may have more to add).

You can do it multiple ways and still get good results.... you can use various types of yeast and still get good, albeit slightly different results. Pick one method and try it and see if you like it. A lot of it comes down to personal preference and what "works" for you. For me, I chose...

Yes, # typically mean's a pound (16 oz/453g). Not sure what you're asking with the "how does that work" - if its in response to the sweetening, the potassium sorbate will knock the yeast out and prevent it from fermenting any additional sugars. This will allow you add additional sweetening...

Well done! Congrats on the medal!

Not to completely threadjack but looking for feedback in the same vein.... Brewed a Red's Rye pseudo clone and when I popped to transfer to the keg came across this - any ideas? I've got a set of transferring equipment that is sour dedicated. What I was thinking is that I'd go ahead and use...

So I tried this with a bit of a twist in the fermentation - basically same recipe: 3 gallons batch 6 cans of lemonade 1# of DME 1# of sugar 4c of sugar (sweetening) I boiled some water and mixed in the DME, pound of sugar and yeast nutrient + DAP. Cooled and pitched into a carboy with about...

Good to hear an update. Couple questions: Did you transfer to a secondary or leave it in the primary this entire time? Did you ferment completely in glass or in plastic or mix? Do you have a keg dedicated to wild/funk/sour?

+1 on that, Michael is/was incredibly helpful when I was trying to concoct my first sour/wild experiments over on BA homebrew forum and put up with a ton of noob questions.

Thanks for the update Saq, interesting stuff. +1 on the "wild brews" for anyone interested in this sort of brewing, another great resource that has been helpful to me is the madfermentationist.blogspot.com. I tried one of the pale sours last night and its definitely coming around - still...

Dumb-lucked across this thread as I was doing some research on Brett in Carnevale. IMO - Avery 15 has tons of funk but not much sour. The reason being is that its 100% brett fermented, the ones you list (Rodenbach, La Folie, Duchesse) are fermented heavily with bugs (lacto/pedio/etc/etc/etc)...