Recent content by dave_0613

I just bottled. My attempt wasn't even close. lol.

Well, I had it on cocoa nibs for a couple weeks. It just imparted a dry roasted cocoa flavor. Just added a can of chocolate syrup hoping for a better result. At this point it's..uh..yeasty. But I'll definitely let ya'll know when it's done fermenting the syrup. lol.

*bump* I'm attempting a clone this weekend. I'll report back in a few weeks.

How so? Use a shive and spile in the bung hole to condition it. If you're talking about putting a keystone in there in place of the valve, I'm not sure why you would bother. When you're ready to "tap" just attach a coupler. Anyway, If your intent on getting them out, I don't know how to help...

You're not supposed to. You fill, drain, and clean it from the bung hole.

Thanks for the info though. And good luck with your brew. I'm planning a lambic this fall. I want to do true lambic if it's any good here. Hence the test batch. I'll be picking up some wine barrels over the summer then brew a 59 gallon batch each fall for the next 3 years and blend some gueze.

Apparently I'm just blind today. Hopsdirect is always my first choice since they're local 'ish. I checked there earlier and didn't see them. But, sure enough they're there. Problem solved. I did the same thing with freshops. I didn't see them on there, then a friend told me they had them...

Hey guys, I've read a lot about not necessarily needing aged hops for lambics given the fact that you're pitching a healthy number of desired bugs. I want to deviate from that as I'm not pitching anything here. I'm going to do a small test batch and leave it out overnight by a window in...

Okay cool, so basically what I assumed. Thanks for the help.

I see what you're saying, and it's a possibility I guess. That being said, there's some happoshu beers that are zero malt..which would literally just be water if you were going by 'percent of a recipe' like you were saying. Also if you were to use 67% of the malt of any given recipe, that's...

I'm positive it's percentage of fermetables. They can be smallish - 4%, but their range is up to 7% abv. Definitely not small.

Yeah, I had read the wiki before. I just want to be clear, when it says 67% malt this includes malted corn or rice or other cereal grain? And I can use use sugars and other starches to make up the remaining 33%?

Good morning friends, I thought I might try brewing a happoshu, but I guess I'm a little unclear on the guidelines here. From what I understand is malt can only make up 65% of the fermentables, (67% by some sources). What I'm not so sure of is if this percentage includes malted adjuncts like...

For sure. I use beersmith for just about everything. Cool idea about the spunding valve, I hadn't heard of those before. Definitely better than shives and spiles imo.

Ben - It's a Golden Gate keg. Cellarbrau - I thought that might be the best option. Thanks.