Search results

Add: 1x. Cm-2row 1x Maris Otter Boo yaa

1 BZ-Vien if I may

1x GB‐HONY for the BOMB crew

Pittsburgh - Church Brew works, awesome old Catholic church turned into a brewery

Lets just hope that once AB completes its plan to be the wahl mart of beer, they dont come after us homebrewers with their lobbyists.

I havent been posting on this thread, I just discovered it but I brewed 120 gals this year. 40,715.5

1x BR-PL-D50 B.O.M.B.

1x GW C60 for the B.O.M.B. Gangstas

You have to check your gravity. This topic comes up in many scenarios but the bottom line is, dont bottle until fermentation is complete. It takes alot longer than a month for autolysis to begin at normal temps. grab a sample and check your gravity. If you pitched the Nottingham and you saw...

Ok, I checked the gravity, and it was 1.012. Unless the Apricot didnt add any gravity,it did ferment out and tastes fine. Like piss yellow boring American beer with fruit flavor. Im sure my party guests will love it. The only thing I can think is either it went real fast or my bucket isnt...

The bucket is fine, I checked that. I use the cup type airlock and there's no pressure at all. Just worried it'll go bad. Might throw some roselare yeast in it and leave for a year

hey guys, I been brewing a long time and had a new one happen to me this week. I brewed up 10 gals of Pale ale and split the batch into 2 fermenting buckets. Both were hit with Nottingham yeast and happily fermented for a week. Then... I added Apricot and racked half on that and the other half...

point taken. I guess what I was thinking was trying sour up a malty beer. maybe even sweet. Along the lines of a lambic but instead of fruity with sour it would be malty with sour. Im gonna get started with the sour gallon this weekend. Thanks for your advise.

Thank you for the info. you brought up a good point. Your saying that i wouldnt want the Funk Bugs to be able to eat once I make the blend. Im assuming that would just make the whole party even Funkier. I plan on adding this gallon to 2 more in a 3 gallon carboy next year. Is this...

Thank You. I guess i'll go for it, I can do the blending in like 10 months and age the additional time on oak.

Howdy, I want to make a belgian ale and blend sour beer into it, I see the Belgians do this. I was thinking of pitching a pack of wyeast Roselare into a gallon of wort and leave it go for a year. 1.Would this be overpitching? 2. does anyone know approximately what percentage of sour beer to...

I never really labeled to many beers but if i was to, what kinda paper do ya use that comes off easy? Sos I can use the bottle again for something else

trying to go to bed, but i keep grabbing half glasses saying its my last

Yeah %, and its ufking heavenly!

You can have all the carapils from the Merchantville crew you want. Im drinking the 3x4 i made with 33* 2-row 33*vienna and 33* wheat, with mags cents ams and wills as hops, unbelievable! YumYum Yum!