So I'm building a 4 tap keezer. Have the perlicks, freezer, building materials, etc. I'm turning my attention to CO2. I have 5lb CO2 tank and a double gauge regulator (cant remember the brand. has a blue body and came from a Danby kegerator I believe). I know I definitely don't want just a 4-way...
Just got my new Barley Crusher from N. Brewer. The crank was difficult it get on, but I was able to do it. Now I want to take it off to test out the drill and it won't budge. Anyone else had this issue? I don't want to start whacking away with a hammer to get the damn thing off.
The two berliners I've made I did a single decoction (135F->149F). Ran off about 5.5 gallons into my kettle, then ran 4gallons into a carboy, pitched US-05 once it was down around room temp. Ran off the other 1.5 gallons into a 2 gallon plastic bucket and added a half pound of uncrushed malt...
So I have a plate chiller which works pretty nicely. Brings the temps down to within a few degrees of groundwater temps. Problem is that during the summer the ground water temps are 72F+. I don't want to pitch at 76F. I already have an old 25' 3/8'' IC, which I'm thinking of making into a...
This is good too here (wow, I just wrote that. read: "to hear". must be bedtime) as I have a few month old sour with roeselare that was in mid 70s for awhile and I was a little worried, BUT I have an older sour (also with Roeselare) that hasn't developed enough acidity so blending would be alright.
Who would be so silly as to figure in equipment costs? Afterall, you needed that 15 gallon stainless pot and plate chiller for.....lots of...erm...other stuff. If you love sours and can brew good ones, that is very cost effective as commercial ones can often be $20+/bottle.
I was underwhelmed by Sofie. I guess I need to try it again. There's definitely Brett B in there, but not a ton (although I bet this varies with bottle age). I would mash lower and add the brett later otherwise I think you'll end up with too much Brett character.