Recent content by Blurryface

El.oh.el.

I used fresh roasted whole beans in the keg with great success. I went with 6oz in a mesh hop bag and in about 36 hours the beer had a fantastic smooth coffee taste.

In

124+3 gallons of sour cherry jalapeño wheat ale = 127

Homebrew whiskey barrel aged barleywine

Belle saison yeast would be my suggestion before wine yeast.

I've used both and prefer the A20.

Congrats on 10 years!

I would give it some more time. I recently used wlp099 on a 1147 Barleywine that stalled at 1050. It took a week or so to start but after it has knocked out a point about every 2 days. Last gravity sample was at 1042 and there is still airlock activity.

For something different, make a Farmhouse IPA.

I soured 8 gallons of wort with 5 caps in 6 days held at 100 degrees.

Just got a bmb with the new lid. It pops out by itself with little to no pressure. When I purchase something I don't expect to have to modify it to work properly. I will not be purchasing a second.

I have found that it behaves the same as any other saccharomyces strain. I've heard that it is capable of creating a pellicile but have not seen it. Have it fermenting in a pale ale now and it will probably be done in 7 days. I ferment at 72-75 and get more fruit esters from this strain than any...

IBUs might be a little high for the L. Brevis and 644 isn't actually a brett strain but it is great yeast. 5-10 IBU is what I shoot for when souring with lactobacillus.

Was the gravity reading taken with a refractometer or hydrometer? If hydrometer did you adjust for wort temperature?