Recent content by drawdy10

Honestly it was not great. I wouldn't brew it again. Lower gravity Berliners are much better

Looks like a typical first year plant, mine look the same the few times I have started rhizomes. Anderhoff.blogspot.com

I'm in Anderhoff.blogspot.com

Pedro, This video is extremely helpful if you are going for the batch Sparging brew technique. http://youtu.be/JMHLqnWCNjE What is your fermentation control and yeast pitching plans? The fermentation is what makes this beer amazing with that Belgian witbier yeast. Anderhoff.blogspot.com

Coldcrash, I like the idea of a seperate mash tun, I did a few of these and the sour wort got into the side walls on the cooler somehow and got really funky after a few brews so a dedicated tun is not bad at all. As for process, the lactobacillus likes 122F as it's top end temperature so you...

You can sure try mixing that watermelon flavoring with another neutral wheat beer to see how it tastes for you. I tend to like the watermelon flavoring, tastes like jolly ranchers if you like jolly rancher watermelon. Anderhoff.blogspot.com

Those are three separate options. You can culture from bottles or use the Two different wlp versions he mentions. I use Wyeast 3944 when I make this recipe. It is my one and only go-to wit recipe and love it. This charts says 3944 is the hoegaarden yeast: http://www.mrmalty.com/yeast.htm...

The recipe calc needs to be adjusted for the amount of time those zero minute hops spend in the wort over 170 degrees. They will not yield zero IBU. This may be why 60 is seeming too bitter because it's not really 60, it's probably double that with that big charge of high alphas at zero minutes...

Update: gravity is down to 1.012 to 1.014 range and seems to have halted completely. I raised the temp to about 75 to make sure it would finish and it seems to have worked, 8.1% !! Sent from my iPhone using Home Brew

No tannins from squeezing, whew!! So many silly things to worry about in this hobby. Wonder who ever decided to start horrible rumors like that?

Well yesterday I was at 1.032 and today maybe 1.030. PH meter reads 3.82 I think the yeast are pissed off

Ok guys, I have done the mash soured Berliner three times with great success, so I figured its time to make this thing Imperial! New Belgium did it twice now with their Imperial Berliner Weisse then their Yuzu both at 8% so I figured just double the grain and let er' buck. So that's what I did...

Did they both take off? Those yeast packets are pretty old!

Well as you are aware lacto likes 120-90 degrees so you may not get favorable results at 65. Try immersing it in a hot water bath to raise the temps. Or buy a ferm wrap pretty sure they are cheaper than the money you spent on two can of purée and a vial of lacto

Almost six months since the last time I made this, got the supplies and gonna brew up another batch in the next couple weeks!