Recent content by Fritobandito

I brewed this over a year ago and left the peppercorns in the primary for 4 weeks. I would highly suggest NOT DOING THIS. Over a year later and the pepper is still way too strong and it's undrinkable. Just dumped around 40 bottles.

I was going to make a berliner weisse a last thursday, but the starter I made wasn't showing any signs I usually see in my lacto starters. I made it on 11/4 and today it has a nice pellicle on it and smells sour. I'm going to brew on 11/23 which is over 10 days away still. Would it be fine to...

I thought he was marinating chicken breast.

Lacto Starter with crushed grain. Let it go for 6 days.

Opeth -The Roundhouse Tapes

I made a berliner weisse in november that I am finally getting around to kegging. It never ended up getting sour, so I added a few ounces of lactic acid to get it where I wanted it. I racked it onto some raspberry puree a few weeks ago a strange film on top of the beer that I had never seen...

Not about my beer, but beer in general. I work at a bar and was doing takeout, which is set up near the bar. We have a pretty decent selection on tap. Bell's 2 hearted, Oberon, Founders All Day IPA, and some other local beers. I hear the bartender talking to a customer within 15 feet of me...

There was a thread I saw a few days ago about a guy who found some beer he forgot about. It was left in the primary for over a year, and it was fine. I almost always only primary and I've never had a problem for months at a time.

It's pouring clear now. I had it in primary for 5 weeks and it finished at 1.002. It was the first keg I have had any sediment past the first cloudy pint. It was also my first time using rye, so I wasn't sure if they were linked somehow.

It tastes fine and I think it will settle out. Guess I will just have to chew my way through the last bit of each pint!

I primary for 4 weeks and I have dry hopped anywhere from 7-14 days. Just depends on when I get around to adding them. I have never had any problem adding them in primary. I use leaf hops in a hop sock. I have also dry hopped in the keg for 3-4 months and had no grassy flavors. Either...

I kegged this maybe 2 weeks ago and there are a lot of floaties in the glass. It tastes amazing by the way. Anyone else have a lot of chunks in their beer?

I have done batches with mash hopping and boiling and adding hops. Both were around 5 ibu. I even made a batch without using any hops at all, and nothing happened.

I have had zero success with getting any of my beers sour using lacto. I have used both White Labs and Wyeast lacto with and without starters. I have a heat belt and can easily keep the temperature around 100 degrees. I have been attempting to make a berliner weisse for quite some time and it...

ahaha I think she's 20 shades past gold to be a golden girl