Recent content by Kershner_Ale

Just checked my other carboy. Same wort, different carboy in different fermentation chamber pitched same yeast slurry. It too stalled at 1.056. I wonder if I got some bad yeast from the brewery?

Long time brewer, have brewed a fair number of high gravity beers and finally had a stuck fermentation on a 1.106 OG Barleywine. I pitched a ton of Cal Ale yeast slurry from a brewery, oxygenated well, set the fermentation chamber at 66 F with a slow rise to 72 F. Mashed at 149 F. It stalled...

Yep, I've done this for years with my Blichmann beer gun. The tapped growler is more about the 'wow' factor and needlessly complicating a simple process.

I'm thinking about building a growler tap set up. Similar to the faucet / CO2 cartridge attached to an insulated growler lid like DraftTank, UKeg and ManCan offers commercially. Anyone ever tried it? I may have to just price components and see how much more it'll cost as a DIY project vs...

Should have looked at the sticky above. Disregard.

What's the longest you've stored lager yeast that you harvested from a yeast cake and had it remain viable? I brewed an Oktoberfest and washed the yeast. Have it in the fridge now in mason jars. Probably need to brew another lager before I have a big enough pitch for a big Doppelbock. I'll...

Any experience with this one? I had a vial and just put it in a Wee Heavy that finished fermenting too high (FG: 1.032). I tried wine yeast, I tried pitching US-05, nothing brought the gravity lower. So it was either try the 644 or dump it. Didn't know if 644 acted like a true Brett at all...

Found some: http://www.homebrewstuff.com/munich-20-l-grain.html

Does any homebrew supplier carry dark Munich malt anymore? Looking for something in the 20 Lovibond range. Finding lots of Munich in the 7-9 L range and 10L being referred to as 'darker' Munich. I see some of Gordon Strong's recipes calling for Munich 20L. Seems I bought some at s former...

Yes, at least one week of 'normal' fermentation temps, probably longer.

I made a Russian Imperial Stout 12 days ago, pitching plenty of healthy yeast and slowly ramped up my fermentation temps in the ferm fridge from 67 - 71 F to help get full attenuation. In checking today I noticed my temp probe came unattached from the carboy and subsequently my chamber temp...

I had a semi-dry traditional mead aged in a Pappy Van Winkle barrel. It was made by Celestial Meads. It was amazing, wish I knew the specifics. I suspect the hard part is getting your hands on a Pappy Van Winkle barrel.

Great info, thanks for the reply.

For you guys using Brett exclusively to do your primary fermentation, are you oxygenating as you would with Sacc? Or no oxygen? Anyone tried it both ways and if so, have you noticed Brett expressing funky character more one way than the other? Thanks!

Sour mash and kettle souring are two different processes, no? I'll stick with kettle souring, it works well with my set up.