Recent content by Mpez

I need to downsize and sell my beloved brew system. It includes everything you need to make amazing beer, and a lot of it! Below is a list of the major parts of the system. I am looking for $2,500 OBO. System is located in Bellevue Washington. Blichmann floor burner two burner cajun cook stand...

I having been brewing on a 25 gallon 3 vessel direct fired rims system for the past 5 years. I recently relocated and don't have the room to set that system back up, so I decided on a Grainfather to get back to brewing until I move again. I have just one brew down with the GF, and while it is...

Thanks for the ideas!

I am part of a home brew club that is going through some growing pains. We are looking at ways to improve how we run the tastings at our style specific meetings. In the past we have typical sat together as a single group, poured a beer, discussed it, and then moved on to the next. People...

My bad, it is Sunday the 11th. Come on out. You can find more info here: http://lauterdaybrewers.org/january-newsletter-2015/

If you have never heard of the Lauter-day Brewers, now is the time to check them out. We have just entered our 3rd year of existence and continue to grow and hold really cool events. In the past year we have done two group wine barrel brews, a pro collaboration with Epic brewing, and served our...

On top of what's already been mentioned I'd say you keep it out of primary for the same reason we dry hop in secondary. Fermentation is going to blow quite a bit of aroma and some flavor right out. Sent from my iPhone using Home Brew

I am fermenting the majority of the batch with Brux, but the amalgamation is fermenting one gallon all by itself. Sorry if I didn't make that clear in the post. It will be nice to do a side by side with the Brux and amalgamation blend.

If anyone is interested in the Amalgamation blend, you can follow my progress with it on my blog. I just pitched it yesterday and will continue to update it along the way. http://www.revivalbrew.com/2014/09/brewing-with-amalgamation-brett-super.html

I don't think you can boil sourness away. A true Berliner that is only boiled for 15 minutes is not sour mashed! It is soured during a long fermentation that includes lacto. If you sour mash, you should absolutely do a normal boil to make sure you kill anything that was hanging out in your sour...

Yeah, that is how I have made them as well. I guess the reasoning on the info I saw was that Bikini beer supposedly has a super low FG which would not be obtainable when mashing at the high end. But then I have not been able to verify the FG either.

I am trying to locate good info on brewing a beer similar to Evil Twins Bikini Beer. It's a nice beer that I would not guess it's 2.7% ABV. It has really nice body, head, and a nice amount of hop presence. I saw some info on mashing at a very low temp of ~140 to dry it out to 1.002-1.004...

Got some Mosaic! Awesome, thanks!!

I am waiting to checkout because I see no 2013 Mosaic for sale yet. When we will see these released?

Please PM me with info on rum barrels as well! Thanks, Michael