Recent content by chad_

Any one taste their farmhouse sour yet?

If you look at the pellicle thread, you will see some crazy ones. Yours looks normal. Also the flavors of sours is constantly changing. By tangy do you mean more sour, or more vinegary? Vinegar is BAD, but more sour is the point!

+6 of a farmhouse ale 22651

I'm really interested in this as well! How/where can you get grapes and then do you put them in whole, puree them?

Mind linking to the source for the bottles with 26mm tops?

The farmhouse sour seems really interesting, but I wonder how acidic it will get. The saison yeast won't leave much for the lacto to eat.

21,034 +5 gallon trippel +5 gallon Berliner weisse =21044

19394.5 + 5 gal of citra pale + 5 gal of citrus pale ale w/orange zest + 5 gal of Belgian dark strong + 10 gal of saison = 19419.5

Just completed the survey. I've been growing some yeast and about ready to crack open a new batch of nelson hopped saison!

If you are going to just use saison yeast, it will not come out sour. You need a souring bacteria too, like pedio or lacto

I realize that now, it will halt some additional extraction of oils from the hoops but not the bittering like you said.

Eric19312, I think it's assuming you take those hoops out. That's what I do, I use hop bags and take all my boil hoops out before the whirlpool. But I'd you aren't doing that, then that calculation must be incorrect

The yeast bay is the company! Good luck with your brew!

Harvesting the yeast like you did should work fine! But there is a new yeast company that sells a Vermont yeast that is Conan, I'm not sure the name, I'll go find it for you

Would it be possible to not reyeast at bottling and wait a while longer? If it is, does anyone have estimates on how much longer?