Recent content by metic

Free carboys and bottles left -- must go this week or they're going in the recycling! FREE on pick-up in Hyde Park, Chicago (60615). Contact via DM here. Must be picked up by 26/8 - 375 ml ‘vinny’ bottles - multiple cases (photo) - 5-gallon glass carboy - Plastic carboys / better bottles...

Remaining items free on pick-up. FREE: 375 ml ‘vinny’ bottles - multiple cases (photo) 750 ml heavy bottles (for sours / higher carbonation etc.) - multiple cases (photo) Gallon and half-gallon jugs - multiple (photo -- but more available than pictured, some brown glass growlers too)...

Added some homebrew books I forgot to include (reposted below): Homebrew Books - 3 for $10 (photo of titles) Yeast - White and Zainasheff Malt - Mallett (For the love of) Hops - Heironymus Water - Palmer and Kaminski New Brewing Lager Beer - Noonan Brewing Classic Styles - Zainasheff and...

FREE on pick-up in Hyde Park, Chicago (60615). Contact via DM here. Must be picked up by 26/8 375 ml ‘vinny’ bottles - multiple cases (photo) 5-gallon glass carboy Plastic carboys / better bottles (3, 5, and 6 gallon) (photo) N.B: all used to make sour beers with brettanomyces etc...

In

Yes, but I noticed the sulphur before and waited till it had gone. I don't think it took too long. I guess you might be stuck with it if you've already bottled, I don't know. Maybe a vigorous pour and swirling the glass would help blow some off? I'd bet it was partly due to the health of the...

Yep, but it aged out: http://www.browneandbitter.com/2015/02/tasting-notes-bitter-saison.html

CHBG currently meet at Maplewood Distillery in Logan Square. Its a bit of a trek from Hyde Park via CTA, but doable, and they're a great group. They also run group buys if you want to get cheap grain. There's one coming up this month.

I don't know what was going on with this beer, but that funk has completely disappeared and been replaced by the expected fruit-forward brett aromas and flavours.

Thanks! I didn't do ferulic acid rest on the most recent one with Amalgamation (in fact I stopped doing them in general for just the reason you mention), so I wonder what's going on. Its still quite young so I'm not worried about it, but the aromas last time I checked it definitely reminded me...

I co-pitched half a vial of Amalgamation with some of The Yeast Bay's Saison Blend recently, and at this point (only a month in) its gone straight to sweaty gym sock funk---a similar flavour profile to where my beers with the Saison/Brett blend ended up after about six months. I'm not a big fan...

I've used it as a base malt in a few stock ale recipes, and a Flanders Red, partly with this in mind. They're all still ageing but they taste good so far. I think it would work well in any darker red/brown sours, and probably in pale ones too.

A little more information from The Yeast Bay's Facebook page:

Brilliant. Here's hoping for a Yeast Bay Stock Ale blend!

That's very exciting. Will you be sending those strains out to your beta testers? I enjoyed reading about the evaluation process last time, and I'd be particularly interested in hearing about these strains.