Search results

Looks great! I'd love to see a clone recipe for that AND the peanut butter stout!

Hey guys, just wanted to bump to see if any one else had worked on this idea at all. I've been developing a recipe for a horchata porter/stout and think I have the malt bill and spices figured out, just trying to figure out how to add the itself. For the malt bill I plan to use 2-row...

Hi all, I'm making a foreign export stout soon. My plan is to sour mash 5% of the base grist in order to lower my mash ph to 5.2-5.3. I'm wondering if anyone knows of a calculator or equation that will help me figure out how much a specific volume of sour mash (at a specific ph, let's say 3.8-4)...

Can I ask when you added the blackberries? I have 5kg of sour cherries and am planning a sour mashed export stout (modeled on De Dolle's) with Brett L and Cherries. I think I'll split the batch, half clean and half with the brett L and then blend. Just trying to think of when to add the...

Thanks for your reply Martin, very informative. After some more research I'm thinking of souring 20% of my grist for 48 hours and then adding enough back to take my mash ph to 5.2. Based on my water profile here and my malt bill I'm estimating that my unadjusted mash ph will be 5.6 (using your...

Yep, I read most of the articles out there about Kentucky Common's before I brewed my last one. Unfortunately there really isn't much info out there about this style, or about the final ph etc. Regarding the other post, for some reason I don't have the option to the delete it when i click the...

Hey guys, I'm going to be making my second attempt at a sour mashed Kentucky Common in a couple days and am trying to go about things a bit more scientifically this time. Last time I brewed one I did a whole mash sour mash for 36 hours and ended up with a pleasant sourness, but a body that...

Hey guys, I'm going to be making my second attempt at a sour mashed Kentucky Common in a couple days and am trying to go about things a bit more scientifically this time. Last time I brewed one I did a whole mash sour mash for 36 hours and ended up with a pleasant sourness, but a body that...

bump?

Hi folks, so I've been homebrewing for a number of years now, but have never been inspired to make an ipa until recently (I'm much more of a stout, quad, sour, brett saison, sort of brewer). I really love BP's Sculpin though and in doing research into that brew I came across this question and...

Yeah, just pitch. There is some thoughts that building up a starter will throw off the balance of bugs and yeasts in the blend and end up giving you a different thing. My 14 month flanders red was perfect with it, my 14 month Oud Bruin was toooo sour, now making another batch to blend. It's...

I'd be interested to know what you come up with about this. It may be a marketing gimmick, but it's a damn tasty beer.

hi all, I realize this is an old thread, just wondering about the IBU calculations as I plan to brew a sculpin inspired IPA this weekend. Is this true? I can't find any info to back this up... I generally calculate using Tinseth, and my clone recipe is coming out around 90+ ibus...

Hi all. After a successful Kentucky Common attempt I am going to be brewing my first Berliner Weisse next weekend. My plan is to do a decoction mash and pitch lacto and sacc separately. This is the part I'm wondering about though. Next week I will build up both a lacto (WLP677) and sacc (Wyeast...

Bump?

Hi all, Just wondering what the opinion is on doing a lacto starter (using WLP677, not grains) in apple juice vs using a normal DME + nutrient starter. I've heard that apple juice can give the lacto a better ph environment and simple sugars for it to munch on. thoughts?

Hi all, I don't know if anyone actually knows the answer to that question or not (though I know that Chad does come on HBT sometimes). I was able to procure some Crooked Stave Yeast (CSY001 I think?) and have built up a pretty reasonable sized starter over the course of 3 weeks. I'm planning on...

Bump?

Bump?

Hi all, I'm planning on making a graff (cider/beer hybrid) that uses an oatmeal stout as the beer base. I have two different recipes that I've been developing, and am interested in some feedback about the two. They are both based on the idea of brewing a 3 gallon batch of beer and then mixing it...