Recent content by gordonmonaghan

Sounds great. I make a Lichtenhainer which is a smoked sour. It’s brilliant.

Pretty self-explanatory title. What do you recommend? Looking to use ~10% with the balance being pils in a table saison.~40 IBUs of noble hops and a Belgian saison yeast.

How’s it looking now?

A buddy of my nw has given me a pouch of this stuff. Super geeked. Couple of questions maybe someone here can answer: 1. Since this has a blend, will it work as a primary (and only) pitch? 2. At what point should I rack to secondary? 3. Should I ferment it at ambient temperature or colder?

You can transfer it without risking anything. Or you can let it sit for a while. The advantage to transferring now is any oxygenation will be taken up by the Brett, and probably the sacch. I would guess the 530 petered our not because of temperature, but because it has eaten all the available...

Anyone out there have experience with this blend. I picked up some out of date vials, only to find nothing on Inland Island's website about characteristics of this stuff. From the product number, I am guessing that it is 1 sacch and 2 brett strains, but what sacch and what bretts? They (Inland...

I’ve got a two month old vial of WLP564. It’s a blend of three sacch strains. I’m not going to be able to brew with it in the next month or so, so I’ll need to make a starter. I’m worried that the three strains won’t grow at the same rate. Any advice?

Hey, Does anyone know if Allagash uses a different strain to bottle condition. I've got a bottle of Confluence and was thinking of building up the dregs.

Bear-Flavored has a great hop listing at http://www.bear-flavored.com/2011/12/bear-flavoreds-ultimate-guide-to-hop.html?utm_source=BP_recent&m=1.

That Vienna Lager looks beautiful.

I absolutely LOVE Azacca hops. I'd add them as knockout hops, and dry hops. And I'd add some Simcoe to the dry hops. I find a 2:1 Azacca to Simcoe to be super tasty. And why the 30 minute addition? All that lovey Cascade goodness will boil away in 30 minutes. Maybe whirlpool them or the Azacca...

I'm not sure about the others, but DuPont bottles with a different strain than that which they ferment. I would imagine that many, if not all, of the rest do the same. So, your starters will likely produce very different flavors than what you were hoping for. Next, why so much wheat? And why...