Search results

The only reason is because you are able to squeeze all air out an cap on it. Airlock would be great if I had a volume suitable for one of my carboys. Sent from my iPhone using Home Brew

To help some people that might be on the fence about which way to brew a berliner weisse. This method I used is relatively easy and I scored a 45 with 1st place BOS in a competition with 500+ entries.

My graininess definitely seems to have a pilsnery twang to it. Most of the time I will get the graininess when using a lot of Pilsner malt although sometimes I get the graininess with 2 row pale as well. Hmmm

I tend to get a grainy and yeasty flavour in my young beer. The yeasty flavours are understandable as a lot of the yeast is still in suspension. I believe that my crush is A-okay, and I'm batch sparging so I don't think I'm stripping excess graininess from the mash. Anyone else experience grainy...

Thanks chugach. Anyone ever try leaving your beer in the cool ship for a couple weeks or more? Any decent results or is that just a bad idea. I just want to give the best chance for my beer to grab some interesting bacterium.

I'm planning a coolship beer this week. I just went to a restaurant supply store and picked up a good sized buffet pan (stainless steel) that will hold up to 5 gallons for about $20. I'm building a little wooden roof for it to keep our rain and bird **** and covering the coolship with window...

I've done this too, and it turns out great. Just wanted to see how the WLP630 would perform this time. Thanks for the advice. I think I'll just be dumping in dregs as I drink them, then add a couple lbs of raspberries in a month or so and monitor the deliciousness.

Just looking for some advice! I have made a berliner weisse using WLP630. It's been sitting in a carboy for a couple months, but not nearly sour enough for me. If I bottled it as-is, I just wouldn't enjoy it that much. So! I want to spice it up a bit without simply adding a pure lacto culture...

Of course. That's why I suggest releasing the CO2 pressure at least once per day by opening the bottles

Completely agree. You might want to think about oxygen permeation through plastic when you're ageing something for loooon periods of time. Otherwise, I would guess that you would be left with more oxygen in your vessel from a CO2 purge than squeezing air from a plastic vessel and sealing it.

I'd question how food safe they are, since they are meant to be used for non-food storage.

I'll have to check my notes on the pre-post boil gravities when I get home today. I don't think there would be too much alcohol production from the souring process to worry about though. I think your pop bottle idea would work great since they will only be in them for less than a week. Just...

If anyone is interested, I recently got a silver medal in the sour category with this process. I haven't yet received my score or any judging notes but here are a few tasting notes of my own. Very pale, cloudy, effervescent. Not a whole lot on the nose, a little grainy. Taste is sharply sour...

Looking for some advice! Or confirmation that my plan is sound. My only confusion with a sour mash is: do you lauter/sparge your mash, THEN add some fresh grain to the runoffs? Or add the fresh grain to the mash (with the mashed grains still in it), and lower the temperature of this vessel...

Ahh great idea! Would you use regular DME regardless of the base malt used in the beer you're brewing?

I've learned just about all I know from brewing from this website, and today is the first day that I've actually signed up! Anyway- yesterday I made my 4th AG batch and I'm loving it so far. My latest was an all Citra APA... hopefully similar to Zombie Dust. As I was rummaging for my bag...