Search results

Rheingold

That is correct.

Made this same exact cider yeast combo. It was amazing young but became miserable with age.

Bringing me bak to m question.. Will cherries be enough fuel for the bottling yeast to carb off of? How do I rack under the infection without getting it in bottles?

Lactobacillus naturally. Either way it tastes very good. It's a nice rounded sourness. Adding cherries now 2 years in. Bottling and conditioning shortly (a relative term in the Oud World)

I added it.

I don't know I added it

Honestly I am limited in the time I have to devote to brewing. I live in a house with radon poisoning and who knows what floating in the air. I sanitize and mist the air as best I can but admittedly I have had more style failures and infections than success this all sound bad until I pretend I...

Mildly sour. Believe or not there is this hoppy aroma but it taste there is no bitterness. This is not to be the sweet malty notes and cloying so. It tastes like the blood of a dwarven warlord if that helps.

My two our bruins 2 years in.

How should I go about bottling a 2 year old Sour when it has lacto film present on the surface? Will it not appear in the bottles?

Is this drinkable??

Thank you man

I put my bottles through the dishwasher and it gets those sucks medical grade clean

Notty in both. And the Beano was for breaking down any rogue long chain sugars. And yes on the acid. Ps how do I awake the beast to bottle?

Ok so around two years ago I brewed two 5 gallon batches of a hearty Brown Ale. I hit one with Vanilla bean and the other with emulsified coffee beans. I then exposed both to maltolactic bacteria. The OG of both was 1.053. Aided in both with Beano I have reache 1.011. The aroma off the beers is...

What?

I have used it coldside in a Flemish Red with great results. you are correct, it is a very powerful mash aid. If you mashed too high, it can save your butt by breaking down those tough mother sugars that would otherwise remain, ruining the mouthfeel, abv, all the things that would ruin the...

I've had 5 gals on this (3711) since febuary.. do you think that's too long on the yeast cake? What do y'all think?

Well its gonna be a Saison or Farmhouse yeast if its going to be 80 degrees