Recent content by soonami

Easy answers for problems people are having. Lacto doesn't grow in wort about 8-10 IBU - don't use hops Not sour enough - grow up your lacto and make sure it's ripping before adding it to beer. Yogurt is plenty sour. Also, try repitching your lacto/yeast slurry. IME it's much better the second...

A couple of my favorite sour beers use grapes: Cantillon St. Lamvinus and Vigneronne, Captain Lawrence Rosso e Marrone and Cuvee de Castleton, and Casacde Sang Royal. I've made a Syrah lambic with 18 pounds of grapes in 2 year old lambic to about 5 gallons total volume. It's scored in the high...

I'd like: 1 CM Pils 1 CM Munich 1 CM Pale 1 Bairds Maris Otter

LOL I guess the AHA chose to ignore their own rules...

If you are in West Philly, there is a tool library you can become a member in that will allow you to borrow many of the tools they have (they have several table saws) http://www.westphillytools.org/toolsListing.php#toc3 If you aren't in the neighborhood, you can at least contact them and ask if...

I think a carbonation cap with a CO2 tank, regulator, tubing, and ball lock is more expensive than the sodastream, but it'll do exactly what you want it to plus you can fine tune carbonation. Then if you want you can even carbonate whole batches in corny kegs

Couple suggestions. I would consider making a lower alcohol base beer. Wild yeast and bugs tend to not like higher ABV beers. Most traditional breweries brew a base beer that is 4-6% abv You don't necessarily need the same amount of each beer. Depending on the brewery, they blend in...

Congrats to everyone that made it to the second round! It's nice seeing familiar names of friends and also new people that are killing it! Cheers All

Nope nothing. Sorry it's such a bad picture, but I took it on my phone :rolleyes:

I understand, I just wanted to clarify that sanitation is not an issue IMO There were several references to "acidic acid" or acetic acid, but I think the judges were just mistaking whatever acid the passion fruit contributes for acetic. I think what might be at play is that it was 6th in a...

The thing is, it was a sour beer! But I still treat it like I treat my clean beers albeit with a different set of plastic. Clean beers have no problem with sanitation. The judges did mention that the beer was cloudy, thin, and gushed a bit. I think it was because it's a no boil Berliner, so it...

That's very good advice and I think I'll take you up on it. Although I think if a judge is scoring a beer in the teens, he didn't like it all, which is not something you can have a discussion about in my mind. But I will send that message. I think part of it might just be evolving tastes, I...

Got my Milwaukee score sheets today. A couple of high scores and mini-BOS advances but none placed. Really disappointment in some of the comments for my sour beers though. A national BJCP judge complained that my fruit beer (Passionfruit Berliner) was "heavily infected" and to "check...

Saw earlier on this thread that Milwaukee shipped out score sheets last week and to expect them this week, can anyone confirm mailing or receiving score sheets from Region 8? My registration got screwed up so I had to send to Milwaukee instead of NYC, where I could've hand delivered...

I think this is the answer then if NCM wont' sell directly to homebrewers anymore You approach a store and tell them that you will take orders directly, be responsible for collecting individual payments, and be there to distribute the grain. You'll offer them a fee, $200 for their trouble to...