Hi guys,
I'm a craft beer enthusiast and new to homebrewing. Before, I helped friends homebrew in Chicago, and since I moved to Seattle I've gotten the bug. I also frequent Brouwers and Naked City, both outstanding bars.
My first batch of a dark porter was a failure.
repitched yeast 3 times and nothing took. Second batch was a barleywine that was on the thin side. Third batch was a chocolate coffee stout and that turned pretty good (and I'm waiting for carbonation.) Made me feel good to know I'm learning from each time I brew to make my approaches work.
My current batch(es) is a soured bavarian hefe with blackberries. I steeped acidulated malt into both batches, put the extracts in, and put Wyeast 1007 into both primaries. The 2nd primary, I added Lacto. Added Wyeast Roeselare 3763 into 1st batch's secondary and left the 2nd lacto batch's secondary alone.
Will be brewing a 3rd batch of bavarian hefe about a month before both soured batched are ready and blend all three batches for the right balance between a fresh non-soured batch, moderate sour, and lactic sour. Fingers crossed that it turns out well.
Cheers!
BG
I'm a craft beer enthusiast and new to homebrewing. Before, I helped friends homebrew in Chicago, and since I moved to Seattle I've gotten the bug. I also frequent Brouwers and Naked City, both outstanding bars.
My first batch of a dark porter was a failure.
repitched yeast 3 times and nothing took. Second batch was a barleywine that was on the thin side. Third batch was a chocolate coffee stout and that turned pretty good (and I'm waiting for carbonation.) Made me feel good to know I'm learning from each time I brew to make my approaches work.My current batch(es) is a soured bavarian hefe with blackberries. I steeped acidulated malt into both batches, put the extracts in, and put Wyeast 1007 into both primaries. The 2nd primary, I added Lacto. Added Wyeast Roeselare 3763 into 1st batch's secondary and left the 2nd lacto batch's secondary alone.
Will be brewing a 3rd batch of bavarian hefe about a month before both soured batched are ready and blend all three batches for the right balance between a fresh non-soured batch, moderate sour, and lactic sour. Fingers crossed that it turns out well.
Cheers!
BG
