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Yeah I boiled the sour wort the first time because I did read boiling drives off those aromas, but it smelled so bad even after an hour I couldn't get near it.

sorry, deleted slow reply. William, I did essentially what you describe, but I think where I went wrong was not boiling to sanitize first. My first attempt was unboiled wort from the mash, and my second was just dme. Also my temps were higher because I read somewhere you wanted to be in the...

I'm kind of a sour noob, but a Rodenbach type level of sourness is what I'm hoping for. Based on my two sour wort experiments, I don't have a lot of confidence in a good result with a sour mash. I think the bugs I'm getting are not desirable strains, so my thought is to get the isolated...

I know that making a good sour beer takes time, but I need to produce a "good enough" sour in a few weeks and I'm trying some of the sour wort techniques I've found. I have a dark strong already fermented out with belgian yeast, so my plan is to add some soured wort to it and blend to...

I don't taste a lot of roastiness in Celebrator, but then my favorite styles are all roasty stouts and porters. I like the dark fruits and the malty aroma, especially when it warms up. I'm getting ready to put another batch together based on this recipe...

I think you're right, and this is something I will definitely do differently next time.

You're right, I guess some of the wort boiled for 2 hours, and some for an hour. Still, the recipe to me seemed really light on dark malts to get a Celebrator color, don't you think? Yeah, this was a lot of work, no doubt, and I think I'll never try to put that much grain in my 5-gal Gott...

The starter and wort were the same temp. I decanted the wort from the top of the starter and pitched the slurry. I know I noted in my log that there wasn't much activity after a few hours, but the next morning it was fine. I think the fermentation went well, and if anything it was too...

The starter was a quart, but If anything I think my problem (if I have one) was too much fermentation, not too little. 8.5% abv by my calculations.

I used a starter of WLP830, and for oxygenation just let the wort drain from my kettle spigot through a strainer/funnel into my primary about 12 inches below. Normally I shake my fermenter, but this time I dumped my starter in halfway through draining, and it was foam city. Primary was 13...

I boiled my decoctions for 15/20 minutes, and my full wort boil was close to 2 hours. Do you think I should have boiled longer? I'm thinking the Munich malt I got wasn't of the dark variety.

Hi, I'm trying to make a doppelbock, my goal being a smooth, malty brew with all the "dark fruit" complexity of Celebrator. I started out by getting the AustinHomeBrew Celebrator clone all-grain ingredients, but when they arrived I thought they were a little light on the Munich malts, so...