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drainbamage said:
Hey, you got one with carbonation. They year I tried (2013, I think) was completely flat. They had some issues that year, I heard.
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I didn't even know they made sours. I've only seen a couple beers from them here. It was a free pour since I shared the Sucrè here.
 
allenH said:
I didn't even know they made sours. I've only seen a couple beers from them here. It was a free pour since I shared the Sucrè here.
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Their sours are actually quite nice. That particular one has been hit and miss but they do a very good job overall.
 
allenH said:
I didn't even know they made sours. I've only seen a couple beers from them here. It was a free pour since I shared the Sucrè here.
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They've actually lost the one co-owner and restructured towards sours and Belgian styles in the last year or so. I haven't tried most of the other new stuff, but they had a bourbon barrel pumpkin sour at the taproom last fall that was really mellow and good (speaking as someone who doesn't go for sours much).
 
I havent had a PB choc porter yet this year. My favorite so far is Wingman's Peanut Butter Cup that I had last year. Loved it. Surprisingly to me it has poor reviews online. Buncha morans.

I have a kegged RIS that's a bit too sweet for my tastes. Debating on throwing some coffee beans or hazelnut flavoring in it.
 
iijakii said:
I havent had a PB choc porter yet this year. My favorite so far is Wingman's Peanut Butter Cup that I had last year. Loved it. Surprisingly to me it has poor reviews online. Buncha morans.
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Yeah, I'm not knocking it. I feel like I just can't really pick out any defining characteristics between different ones. They're all kinda middle-of-the-road.
 
drainbamage said:
Yeah, I'm not knocking it. I feel like I just can't really pick out any defining characteristics between different ones. They're all kinda middle-of-the-road.
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That's bourbon stouts for me. Don't think I'll ever buy another bottle. Wind up spending way too much for a mediocre stout that tastes like it had a half shot of bourbon poured in. No thanks, I'll just drink some bourbon straight when I want that.
 
ChefRex said:
Your wasting O2, get it till it breaks the surface, then stir with the wand, the reason I like it so much, you can see the bubbles coming out of the stone but not breaking the surface, dissolved into the wort.
I get a lot of batches out of a tank.
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2 mins at just enough pressure to create a just barely perceptible simmer on the surface.

All that foam in the earlier picture I showed is a combo of sanitizer foam in the FV and foam from when the wort is pumped through the chiller from BK to FV.

FV at the ready
attachment.php


The $10 O2 tanks last a long time. Just opened my 3rd ever for my New Years Day brew. I don't anticipate needing another one till 2017 but I've got one stored just in case. I thing 10 batches/tank in the manner I describe is a conservative estimate. 15 is more realistic. $1 a batch or $0.02 per beer is a high side estimate of cost.
 
finsfan said:
I think oxygenation and yeast health are probably bigger factors than mash ratio, but all should be taken into consideration when looking into your process. I know buying more equipment isnt always an option, or for some just dont want to, but I would recommend an oxygenation stone if you dont have one. I have this one and love it. For the price of a larger batch, it will ensure your yeast are in a good environment every time.

http://www.williamsbrewing.com/WILLIAMS-2-MICRON-OXYGEN-AERATION-SYSTEM-P3830.aspx

This is the bad side of brewing, there is always something else you can brew to help or improve beers. Its a slippery slope haha. :mug:
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Thanks Fins. Money is no object..according to me and the credit card with only my name on it!
 
WesleyS said:
Hey @finsfan , whoever left the crap in the bottom of your siphon, must've came over here and smashed my sour only siphon. Used it last Sunday and now, only a week later, it's mysteriously cracked. Weird. It was perfectly fine when I put it up to dry.
View attachment 331210
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My son thinks siphons make great swords.

He hasn't been to your house, to my knowledge.
 
iijakii said:
Better be drinking some of that Mild by the coming Saturday!
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Saturday is doable I think. Ramping the temperature to 68F over the next few hours to ensure maximal attenuation, leave it there at 68F till tomorrow, then comes the cold-crash, fining and burst-carbing in the keg.
 

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