Search results

I would ferment upstairs, but the lady likes it around 75, and I work long days, and wouldn't be able to monitor temps in a swamp cooler very well. Appreciate all the feedback...

Looking to ferment a brown ale this winter, but my basement is about 52 degrees this time of year. Are there any ale yeasts that will slowly chew through a 1.069 brown ale at that temp? I don't mind if I have to keep it down there for the long haul. Just looking for some feedback.

Good point. My reasoning was the brett in the lambic blend. I didn't want a huge brett character, which would get more chance at the sugar then the pedio and lacto would, but the sacch would rip through all that sugar to begin with....

I have done a couple ciders, some with fresh pressed apples, others with juice from the store, and I wanted to do something a little different, and since I love sour beers, I wanted to brew a sour cider. Here's the plan... 5 Gallons of Storebought Apple Cider, no preservatives US-04...

Maybe I can spike it with some coffee, little cold pressed coffee to taste at bottling.

I will... It smells fantastic boiling away as we speak....

Going to brew this up later today... Its a clean out of some leftover ingredients here and there, and wanted some thoughts on what the hell this could be considered... here it is... FYI, its a 3 gallon batch, because I brew on my little stove in the winter time, and a 3 gallon batch is about all...

5 Gallons pLambic 5872 gallons to date

3 Gallons Belgian Tripel 3 Gallons of Mango Saison 3246 gallons

I am not sure of the science, but i find that by using FWH instead of a 60 min addition, I get a smoother, cleaner bitterness, rather then a very assertive bitterness that gets in the way of me really tasting the hops... I have done a lot of SMASHes lately with 2-row and sorachi, citra, Pacific...

I find Sorachi ace to be a little assertive @60 minutes.... Maybe try a FWH... I find its a little smoother and less, pungent, then.. Just my .02 cents.

I brewed a Wee heavy, and added brett C after the FG had stabilized... what characters can I expect from Brett C?? I was bored, had some oak and brett C, and felt they needed to meet in a wee heavy... it was a belhaven clone.

I would add some funk, but I would add funk to anything.... And I think raspberries would be great with this.... or blackberries.... But like Apache said, let it wait at least 8 months before seeing what the flavor is, and seeing what fruit would pair best with it...

I am looking at trying some different grains in some beers, and came across Freekeh, and wanted to know if anyone had tried brewing with it. I was thinking of doing a pale ale with some freekeh, some mild hops, and if it does well, maybe do another one with some cardamom and star anise as a nod...

3 Gallons Munich Saison 3 Gallons Mango Saison IPA = 40354

I second the one year in primary, on the yeast. Rack onto the peaches, and check to see when the FG is stable.... Then you can bottle and age as long as you like. Peaches in the secondary that early, and you will lose some of the aroma and taste. If you wait and age it on the peaches later on...

that's a great idea... He was big into SciFi, music, traveling, etc. I will have to see what I can come up with that screams something about him while honoring his beer as well!

I brewed a beer in honor of my friend who recently passed away. We were supposed to brew a beer together before he passed away of cancer, and he loved malty beers, and was of Scottish decent, so I brewed a Belhaven Wee Heavy Clone but added some maple syrup and oats and hit it with brett C in...

Tom Waits, Metallica, Primus, Opeth, and some random blues stuff mixed in

so mine adds to 32,708.5