Just pitched a pack of De Bom into a Saison wort. Going to let it sour for a few days before pitching 3711. Hoping to add a little complexity to 3711 for a quick turnaround Saison.
I have a ton of ripe Concord Grapes growing in my back yard.
Instead of adding my normal 10 pounds of tart cherries to my beer I thought Concord Grapes might be a nice substitute.
Anyone have experience with grapes?
Would I still use 2 pounds per gallon?
Leave the beer on the grapes...
Invest in a Kegging setup.
Assuming you already have temperature controls, good sanitation and take care your yeast, kegging will make a dramatic difference in hop aroma/flavor. Kegging gives you the ability to purge out Oxygen(your enemy) with C02. I also find split my dryhop half in primary...
Username: "oldsock" is in the process of writing a sour book. No release date yet.
His website has a ton of useful information on sour and clean beer.
themadfermentationist.com
Bump,
I have a "experiment" going...
Yesterday while cooling my wort, my chiller let loose and at least a half gallon of untreated water went into my brew kettle. Needless to say I got p*ssed off threw my wort chiller in the yard and went inside to stew. I knew my beer and four hours of...
I have used this (http://classist.net/biab-calculator/) calculator with very good success for the past few years. It now links me to a craft beer magazine page.
Does anyone have a reliable calculator they could link me.
I use this (http://www.brewheads.com/strike.php) for my strike water...