Recent content by decktard

I'm not going to say brett will fix it... but I will say that I did have an intentional sour/funky flander's style recipe and I messed up the water profile additions pretty badly (substantially too much of everything I realized after the fact). I don't know for certain if it would've tasted...

I love the Tilquin. If the Hannsens Kriek doesn't do it for you... find the gueuze. Very different products. The Gueuze is pretty balanced and similar to the Tilquin.

I have a couple 1 gallon batches set aside... how do you blend/bottle these to avoid too much oxygen and splashing? Just pour out of the 1 gallon jug gently? To Answer the OP's question: 15 gallons of different Flander's style recipes with ECY01, 02, and De Bom. 5 gallons of turbid mash...

So what is the exact recipe, what you previously posted? Link?

Yeah... these other guys nailed it. Here is a link to a link... dunno if the original facebook post is missing now. http://www.beeradvocate.com/community/threads/ecy01-bug-farm-brewing-experiences.158182/#post-2243396 "Many questions arise with starters for mixed cultures such as the Bugfarm...

I'm guessing since he is just one guy doing a tiny yeast lab his preference is to do up a bunch of batches and deliver them to the shops en masse. I think that is nice because I can order a handful at a time not one here and one there. Love2Brew seems to have stuff like ECY01 and 02 stick...

For better or worse... this is my water recipe (from RO): Mineral Addition (gram/gal) Gypsum (CaSO4) 0.25 Epsom Salt (MgSO4) 0.40 Canning Salt (NaCl) 0.05 Calcium Chloride (CaCl2) 0.50 Looks like that will hit a ph of 5.2 with my grain bill... and is pretty close to the "Balanced...

I guess I've just made a practice of using RO for all of my beers now based on the chlorine/chloramine issue. I don't want to really pre-boil or add campden... I figure If I'm doing "work" on the water I may as well spend the $3 on RO and put in a small amout of salts. But if I'm building...

Thanks for the info. I was skeptical of Brun water because I don't know if they just show a general regional water or what some of the breweries actually do. For example someone on some thread somewhere mentioned that Rodenbach uses RO water only. So... I don't want to over-do the salts as I...

Does anyone have any tried and true water recipes for Flanders Reds? I'm having trouble finding good information and I'm new to the water chemistry game. Preferably if you could give me some tips in grams/gallon measurements that would be extremely helpful.

I usually do all grain but from what I remember you can't just steep rye malt unless you plan on doing a mini mash with that stuff... I think. I did recently do an extract batch of a different recipe with Northern Brewer's Rye extract -...

So, I have 5 tap lines in a freezer with a collar. Each has ~10 feet of Perlick brand liquid lines. I clean the lines with a round of water, BLC, and Starsan between corny kegs. If I let the beer sit in them for a period of time... even a few hours... the 2-ish ounces that is probably in the...

Me, me!

I'll try to look up the exact recipe I used... but I wound up subbing my own mix of different Lovibond malts. I didn't realize my homebrew shop didn't have medium/dark. I think I had a pretty even mix of 40, 60, 80, and 120 to just ballpark what I felt the spirit of the recipe was. I put it...

I brewed this recipe 4-5 weeks ago and feel this is pretty close. I intentionally mashed a little high... at 154. I think next time I would shoot for the 152-153 area. The mouthfeel is a little on the thick side... almost like Oskar Blues Gordon if you've had that. I dry hopped the...