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This has become a staple beer at my house. It's loved by non-beer drinkers, lager drinkers and craft beer drinkers. Kegs go faster than anything else I make. This is really simple, using the co-pitching method (sacch and lacto go into the ferment at the same time) which is easier than kettle...
so this is my second sour beer attempt, (using my sour beer only equipment!) Making a 5 gal Berliner Weisse
4 lbs Pilsen
3 lbs American wheat
Mashed at 150 for 60 mins
Boiled 15 mins
1 oz Hellertau hops
Cooled to 120
pitched 2 vials of White labs Lactobacillus Delbreukii
Racked to glass...
Thought that with meats, this would be an appropriate spot for this, and wanted to share my recipe:
1 cup (172 g) Black mustard
1/2 cup (86 g) Yellow mustard
1/2 cup (86 g) Spicy Yellow mustard
3 tbs (42 g) himalayan pink salt
4 cups (32 oz/910 g) filtered dechlorinated water
3 cloves of garlic...
I'm planning on doing the Heiress De Bourgogne AG kit from Northern Brewer: https://cdn.shopify.com/s/files/1/2785/6868/t/3/assets/AG-HeiressDeBourgogne-1526921913203.pdf
It's a kettle soured version of a Flemish red. Duchess De Bourgogne is one of my favorites.
But how long will this kettle...
i brewed my newest creation: Southern Charm (pecan pie stout)
At 6 weeks OG went from 1.054 to 1.022
My calculations expected to come down to 1.008
Against my better judgement I added Safale-04 to hopefully finish fermenting the sugars that still remain, however 3 days later the wonderful signs...
I recently brewed a Kettle sour. I had a starting gravity of 1.048. I let it ferment down to a gravity of 1.015. I then racked it onto 5# of kiwis and 5#of green pears. I saw airlock activity for 3 days after i added the fruit. My question is how long should i keep it on fruit before i keg?
I am going to make a Berliner Weisse but around here where I live it´s very very difficult to get some lacto strain specifically for beer. But I can get some yogurt cultures ( Danisco yogurt cultures) so I wanna give it a try.
I have couple of conserns and questions involving what strain to use...
9 lb 2row
1 lb pilsner
0.5 lb crystal malt
Mash at 158 for an hour with 7.5 gal water. Remove & squeeze bag.
Sour with lacto; brew belt for 3 days at 95F until pH of 3.5 or 3 (to preference)
Boil for an hour to kill lacto. I don't use hops in this beer, obviously they can be added...
I've been thinking about making a sour and harvesting lacto from a yogurt culture. I read this post where OP used a unique drink called Bio-Salud to get some lacto bugs but he said that the culture contains L. acidophilus...
I brewed an ordinary bitter 11 days ago. It spent 8 days in the primary and then racked over to the seconday. I did use 1/2 tsp of geletin when moving over to the secondary which I have never done. I heated the 1/2 tsp up in the microwave with 1 cup of water and then allowed it to cool prior...