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I don't think you need special roast and black malt. I would stick with special roast. Too much roasty dark malts may over power the adjuncts. Put your lactose and PB powder in at 10 min. Do you need PB powder? I have a bunch and I don't want it to go off. I bought it in bulk at Sam's.

Overall, I'd say that this looked good. I've never heard of Amber malt. Any reason you're using that over caramel or something?

Coffee...water...feeling like I am in DGAF mode. Waiting for my work to approve some junk and it seems like it is taking longer than it should. Suck ass.

You're probably right about the "roasties". And the amber malt was something that I probably got from another recipe or Brewer's Friend. I'll try going with just special roast and switching amber to caramel and see what the numbers look like for "style" compliance. I bought a 7 oz package of JIF brand powder from the grocery store and haven't opened it. I could use the bulk, I'm sure. Thanks for the input! Let's brew it!:rockin:
 
Game was awesome tonight. Just got done packaging up a bunch of cantillon, lacto brevis and sour cherry funk yeast. Making a starting for a sour funkenstein with a buncha different yeast. :D
View attachment 329736

I'll be doing this soon with some lacto brevis and dirty dozen.
Sour cherry funk yeast? I'm intrigued.
 
I'll be doing this soon with some lacto brevis and dirty dozen.
Sour cherry funk yeast? I'm intrigued.


Its the gigayeast blend. Pretty damn tasty. I keep all my sour cultures in gallon jars in starters long term. When i was decanting these i saved about half a pint glass of each to taste. I finished the entire sour cherry funk one. So good.

If you brewed id send you some to try. :D
 
Hahaha hey o! Seriously though, if you want some hit me up.


I don't have any interesting yeasties to send in return. Of course, I could do like John Maier and cultivate some yeast from body hair. I don't have a beard, so it would have to come from much lower...
 
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