Search results

You can harvest from the yeast cake, but the results will be unpredictable. The growth rates of the microbes in the blend are different, and what you harvest will have a different ratio than what you pitched. This is not necessarily a bad thing, and people repitch sour yeast cakes all the time...

FYI, the next preorder from bootleg biology starts July 5th.

I am a big fan of Gordon Strong's Modern Homebrew Recipes. Good insight into formulation and possible variations. If you like brewing better beer, I would highly recommend you check it out.

You could decarbonate a sample's worth to check for continued attenuation if you wanted to know for sure.

Those look great. I wonder if you could use the oven trick with the sugar in the mason jars. I assume they would be oven safe. Did the sugar boil or foam in the oven at all?

You need to decarb the cannabis first, regardless of the next steps. I do not remember the exact temps and time for that. Once decarbed, I would make a tincture with a high proof neutral spirit and then dose the bottles during packaging. Good luck.

I moved 5-6 various sized vessels twice over the course of 5 months, and everything turned out just fine. That being said, if you have the spare key to dedicate to the lambic, I would definitely do that. Edit: word.

Warm is also not that great for everything else, but it sounds like that ship has sailed. Keep us posted!

Brett and bugs can ferment and create alcohol. The equation to calculate alcohol content is the same as a clean beer.

70% pils, 30% wheat, mashed high around 156. 5ibus, 1.050 OG. Use a sour blend from your preferred yeast lab, and pitch in the dregs of some unpasteurized sour beers whenever you can. Age for one year and limit O2 ingress as much as possible. Unfortunately, there is not much in the way of fool...

My advice would be to give it more time. 2 months is very young for a mixed fermentation, and Brett usually starts to develop its flavor profile around 3-6 months. If you want to hedge your bets, you can keep adding dregs/microbes, but leaving it alone is a valid choice. If, in 3-6 months, the...

I prefer to add fruit when the beer is almost ready to package. Might as well have he fruit flavor be as fresh as possible.

Hard to say exactly, except to note that it will be shorter than a typical mixed fermentation. Dr Lambic is a big proponent of the staggered pitch approach and I believe he mentioned a 6-12 month turnaround. Check out his articles on sourbeerblog.com for more info.

Always best to pitch some fresh sacc to help with primary fermentation.

OP, how did you like the green magic? I have 8oz sitting in my freezer still and haven't heard any reviews...

This line of thinking completely ignores that fact that gasses will mix together, not stratify. Sure, there will be co2, but o2 ingress through permeable materials will occur. That is why having a topped up fermentor is important, because it will decrease the surface area of the beer exposed to...

I love bravo for bittering, and I bought 2 lbs of caraaroma awhile back to use in my dark winter beers. You are definitely correct when you say a little goes a long way, but it gives such a rich, almost-burnt raisin sweetness that really adds to any malty flavor profile. I'll have to source...

A horny tank is a batch of simple wort inoculated with LAB and/or Brett, and fed periodically. If a brewer wants to funk up a batch, they use some of the slurry from the horny tank. It is referred to as a horny tank because it is always ready to go.

You can take your sample, then use a section of tuning to purge the headspace with co2 right before you seal it up. Go ahead and give it a taste; you will want to see what flavor profile you are dealing with before you make any decisions on what to do with it.

Don't bottle. That is my first bit of advice. I would pitch an active starter of highly attenuative, acid tolerant yeast (3711 is my go to) to see if you can drop the gravity any more. There is the added benefit of not having to reyeast at bottling. If you are still stable after a few weeks...