Recent content by andymi86

Would you get two for pellet hops in a kegerator or would one work? Working on a bottom dump keggle design.

FWIW I work at a commercial brewery that made a brett saison. We pitch a blend of about 50% 3724, 40% 3711, and 10% Brett. We normally mash in at 135 and do a quick ramp to 158 for a 20 min rest for the 3711 (our house yeast) and finish our beers around 1.006. We rested at 160 for the brett...

I was just going to post the same thing. Super frustrating...I have two beers I want to enter that I only bottled in large format bottles because they are highly carbonated...ugh. Russian River as small Belgian style bottles as well.

For now I have just grain and water together. Basically following Morkins advice from this thread: https://www.homebrewtalk.com/f72/alferman-imperial-berliner-weisse-255777/ I wonder if making a starter from this would be better than just pitching it right in? Good call on keeping it warm. I...

Cool thanks! I've heard the wyeast lacto is a bit weak so maybe that's why it never got too sour?

Im pretty set on a short boil so I at least have some control over which bugs get in there. I will likely mash hop for a few IBUs passedpawn and Airbonreguy, where did you get your lacto? Also, how big of a starter did you make and how long did you let it go?

There seems to be a lot of different ways to make a Berliner Weisse. I have a lacto starter going (1C crushed grain and 1C 100F water) and plan on brewing next weekend if the starter comes out OK. Im still trying to decide how I should pitch everything. Here are all of the options I have...

This is just what I needed to pull the trigger on a false bottom. Put me down!

I've been wanting to do a lambic for a while now and have been thinking about how I want to ferment it. I was thinking it would be cool to just use a bunch of bottle dregs, but Im not sure I want to drink all of my sour beer stash right now. I was think of making a half gallon starter of some...

I hear you on that. I lost out to two wood-aged beers in BOS. I was told by the brewery who was picking a 2012 Pro-Am (I'm friends with the guys there and they brew German styles) that it was on of their favorites, but they still picked a bourbon barrel stout for their Pro-Am.

Just wanted to say my beer turned out great! I entered into the Gnarley Barley brew festival and it took 1st for German Wheat and 3rd in Best of Show. Thanks for the recipe!

Brewday went pretty well it was my first time decocting so that was a bit rough, but it worked out. My gravity was a bit lower than I expected but that's likely due to running the wheat and barley together thru the lhbs mill. I'll hand grind them next time and use a smaller gap for the wheat. I...

This looks great, Im going to brew it on Friday...I'll let you know how it goes!

Interesting, I'll look into that. Thanks for the tip! BTW (a bit off topic), I am currently fermenting a cider with saison yeast...how did yours turn out?