Recent content by FL_ABG_brewer77

@day_trippr - my understanding is a solera is done in barrels and for sour styles of beer and the beer actual ferments from yeasts picked up in the barrel. If i do any barrel aging i'll probably just use wood chips soaked in my favorite whiskey, bourbon, or rum.

I'm actually thinking about brewing 20 gals of imperial stout, and fermenting 10 gal of each with two different strains. Then when I keg the beer, I'll end up with 5 gals of strain #1, 5 gals of strain #2 that i'll just put on tap, and the remaining 10 gals i'll blend together.

So my idea is that i'll brew a beer (probably either a stout or a barely wine) and I'll let it age for a year. Approx 2 weeks before batch #1 is a year old, i'll brew batch #2. And I'll repeat this cycle year after year. Each time I'll pull an equal amount of each vintage and blend them...

Lol yes i know 10 gal in two carboys is the same thing as 5 gals. I ask cause i like to brew big beers, like Imperial IPA, Russian Imperial Stouts, and Belgians. And i plan on eventually getting a fermenter large enough to hold a 10 gal batch so i'm gonna wanna make starters for that. So i...

I'm gonna start brewing 10 gal batches soon and that leads me to my question.. how do i go about making starters for these larger batches? I'll have to split the batch between two carboys my thinking is I can A) make two starters (would require more vials or smack packs of yeast) or i can...

I believe the system comes setup to batch sparge, but I could be wrong. I know Spike says you should get efficiencies in the 80's and some brewers have even reached to nearly 90%

I'm considering purchasing a Spike Brewing system, i was wondering if anyone knows the grist capacity of their 15, 20 and 30 gal mash tuns.

I was just thinking about fermenting a RIS in a barrel this is what I've read from the book American Sours by Michael Tonsmeire. you can find this passage on in Ch 9 Fermentors and Wood Aging on page 211: "If you are filling a barrel with beer fermented under pressure, it is helpful to...

my plan was to transfer 2.5 gal to my 3 gal corny keg, force carbonate the 2.5 gal that's in the small corny and then bottle from there using my beer gun once it's fully carbonated. I would just transfer using an auto-siphon (as oxygen would only be interested during pulls, which in my case...

how long should I leave the cubes in? should I pull them out when ever I open the corny keg to add fresh beer and then add them back in?

hi I recently was reading American Sour Beers specifically the section on Lambic techniques and the mentioned the technique of turbid mashing where you boil some of the liquid wort and then add it back to the mash. my question is has anyone tried this at home and had good results? and if so...

yes I have a chest freezer I can put all 7 kegs in for aging and a spare fridge for controlling ferment temp

unfortunately I got too busy and never was able to start this project. plus I had moved into a small apartment and didn't really have the space. I'm now looking to move into a bigger place so hopefully I can start this soon. I've changed my plan a bit. Instead of brewing this every six...

hello all, I just got interested in trying a solera project. my plan is to start big cause I don't know any other way. my plan is to have 7 - 5 gal ball locks as my "barrels" I'm planning to brew either an English Barley Wine or a Russian Imperial Stout I haven't decided yet. my...

Here's an All Grain recipe that I've come up with: 13 lb of Maris Otter 1 lb 12 oz of Crystal 40 8 oz of Victory 4 oz of Aromatic 1 oz of East Kent Gold (EKG) @ 60 min (90 min boil) .50 oz EKG @ 30 min .50 oz EKG @ 10 min 8 oz of Raisin puree @ 20 min 8 oz of Raisin puree @ 10 min...