Recent content by SantaCruzMtnMan

Nice to hear -- I think I'll just dump the dregs (2 Bernice bottles-worth) into the 8 gallons of wort I plan to make once the temperatures rise a bit.

Thanks RPh Guy! They don't use a separate bottling yeast and encourage homebrewers to repitch their bottle dregs. Also, it is a sour (not too sour) saison, so it has lacto and/or pedio for sure. They don't know exactly which bugs are in their house yeast culture, though, but Tim (cofounder) says...

I live near SARA and drink their delicious brews regularly. Saison Bernice definitely has some lacto in it, and they ferment this beer in stainless steel fermenters, so there's no oak funk to speak of. I'm planning to "clone" this but want to make sure I get the tartness out of it. I currently...

I'll be trying this soon. Actually, I was planning on adding dregs from two 12-oz bottles of Sofie, in addition to the dregs from two 750-mL bottles of a Sante Adairius saison that also has brett and some bacteria. Did you build up a starter and add it from the get-go, wait until secondary, or...

I think you'd be just fine. In hotter months, I regularly do a swamp cooler setup in the bathtub for my Speidel fermenter (which is ported). I always put sanitizer directly into the bath water, though.

But do you really get autolysis in a 5-6 gallon batch? That wasn't addressed in this thread.

I think Ballast Point has gotten a little too big for its britches -- and while I love many of their beers, I refuse to pay $15 a six pack. Anyway, I did call them last fall (Sep. 2015) and they gave me some helpful advice for the grapefruit scone clone I was making. They provide a phone number...

Hey Paulegi! -- Central Coast Zymurgeeks sounds really cool; thanks! I have young kids at home and don't have too much time to devote to brewing, but this looks like fun. Cheers!:tank:

Hey folks, I started homebrewing less than a year ago but have been quite obsessed ever since. I now do BIAB batches (usually 5-6g, but sometimes smaller, "kitchen" batches) and crush my own barley. Most of what I drank (and brewed) tended to be the super-hoppy IPAs that are still popular...