Why haven't I ever used my food saver for anything but hops?
So is mah belly.Also very useful for preserving fresh fruit.
Reported, you don't brew for Turtleback Ridge. This is copyright infringement.
We usually call it Frankenbrew.
Why did it take me so long to stop making beers I can buy for $8/sixer and start making sours that would set me back $10-$20 per bottle?
Why is the wind calm until the very moment I fire up the burner to brew?
I think like a lot of people the thought of moving to sours was initially intimidating. However, they're easy and fun, although they do require a bit more patience. Now I embrace the fact that all of my gear is "tainted" by lacto/pedio/brett etc.
I'd like to think that's not the case. Everything still gets pbw and sanitized as usual. Aside from sours mostly into saisons, farmhouse, etc. I don't think there would be an issue with some lacto or brett sneaking in.Unless you suck at sanitation, your gear should be clean. I still make IPAs, lagers, and whatever with just sacc using all the same gear.
Is that kinda like saying you should brew a low alcohol ipa and call it a session ipa?Why haven't I made a Saison with Nelson Sauvin and called it Nelson Saison yet?
Is that kinda like saying you should brew a low alcohol ipa and call it a session ipa?
Cant tell if serious or trolloling along
Is that kinda like saying you should brew a low alcohol ipa and call it a session ipa?
Cant tell if serious or trolloling along
Unless you suck at sanitation, your gear should be clean. I still make IPAs, lagers, and whatever with just sacc using all the same gear.
I don't care, I'm asking; why?fermented an ipa it with WLP099 (don't ask).
Why on earth did I use the wine thief I use to get hydrogen peroxide down the dog's throats (I have Corgis, little ****ers eat bad ****, including chocolate, birth control pills, tambark, doorstops, poop, etc. and need to barf it out) to take a hydrometer sample from my oatmeal stout?! I now have a ****ing pellicle on top of it 7 days later. Time to buy new wine thiefs.
I did my first cider with a saison yeast and it ended up tasting pretttttttttty terrible. But then I added bugs over the course of a year and it turned out super tasty. I'm curious how yours turns out so keep us in the loop!pick up these bad boys for two small 3 gal batches of cider
I'm interested to see how the Saison yeast will work. Science!
Used the 568 in a table saison a couple months ago. Should be juuust about time to sample a bottle this week. Among the three saison yeasts I tried this summer (670 and 585 being the others), 568 smelled the best at bottling.pick up these bad boys for two small 3 gal batches of cider
I'm interested to see how the Saison yeast will work. Science!
This song
Enter your email address to join: