Search results

The time has come to awaken this sleeping thread from the past. I just cracked open a bottle from the original batch that has been stored at room temperature and refrigerated for the past two weeks. Given the reduction in carbonation level, there aren't any hints I brewed the batch in 2018...

Hi, 25g for 25 liters for the last 15 min. I will cut the amount in half for the next batch

Hi, forgot to mention. I reduced the amount of hops to calculated ibu of 4. Thanks

Quick update: Some of the haze has settled down, definitely more carbonation. Smells and tastes like raspberries with hints of acetic tartness. Seems to also please non-beer drinkers. FWIW, second generation with added lacto, pedio and one additional brett strain has not soured at all. Just a...

I'm currently fermenting a Belgian dark strong ale with wyeast 3522 Belgian Ardennes. (Château pils and 12% d-180, 1.090 og, ~30 ibu for those curious) Top cropped some nice thick krausen for a later use and cooled it down to 6c in fridge. Still, after 12 hours in, the yeast is trying to blow...

Here is the result. Little tart, dry and fruity.

Fermentation was slowing down after the second week so took the carboy to 23c room. Activity increased until I checked it today, 1 buble/ 25 seconds. Gravity reading is at 1.005 meaning almost 89% attenuation. Sample tastes little fruity with a hint of acidity, no funk to tell about. Also...

Quick update. Fermentation took around 48h to begin, it has been bubling nicely. Tiny evil looking krausen was formed. Thanks.

Hello there! Just brewed my first batch of sour beer, a Flanders inspired ale. Couldn't get my hands on the common yeast blends used for the style but formulated a recipe based on some reading. Also had my first experience with premade malt extracts. Recipe was as follows: Batch size: 23l Boil...