Recent content by Skolvikes

What did everyone end us using? Berliner Weiss yeast was not available so I went with Wyeast 1007 German ale. for one batch and the Roeselare for the second batch. I might sour the 1007 batch depending on how it tastes and how much room I have in kegs 1 L starters for each both bubbling away...

It seems like the wort is similar to the Summer 2015 Rally Giveaway except it is oaked and a higher OG. I split that batch in half and pitched 3931 - Berliner Weiss in one batch and 3763 Roeselare Ale in the other. They both turned out amazing but I didn't save any of the 3931 to compare when...

I brewed this last year pitching a huge starter and 2 vials of WLP 007. I was thinking about making this again pitching on a yeast cake of 1098 British ale which from an oatmeal stout currently fermenting. Anyone tried this or have an opinion? Some of the feedback I got from the competition I...

Imperial IPA- All grain recipe kit.:mug:

We are in the 5 pm group as well but planning on going earlier for brewery tours and beers

I thought the article was well written. I also don't call myself a beginning brewer anymore but it is interesting to read and see if others had the same experiences. Congrats on the Bronze medal.

We are also in Minnesota. I have been mashing and batch sparging indoors, heating the water on the stove. Doing the boil outside on the deck just steps from the kitchen, then bringing the pot inside to use the wort chiller Other than having to carry a heavy pot it works well, this also saves...

Planning on brewing this soon and am in the process of inputting the recipe into beersmith. I cant figure out what Malto-Dextrin grain is. Any advice?

In! Thanks

In, Thanks!

Sounds great, in please

So it's actually a Lambiac Grand Cru. (Northern brewer kit). Thanks for the replies. I think I'll add about a 1/2 packet of champagne yeast depending on what they have at my LHBS Sent from my iPad using Home Brew

Shoreman, its not infected except by design ie has Brettanomyces in the yeast. Do you just pitch the entire envelope of additional yeast in the bottling bucket or ?. Sorry if I sound dumb I have quite a few batches under my belt but I have either just added priming sugar and bottled or...

Back before I started kegging I brewed a Grand Cru from a kit with a recommended secondary of 1-3 years. Two years later I would like to bottle that bad boy. I have never bottled anything that has sat in secondary this long and am looking for some advice. I'm assuming I will need to add some...

In