Recent content by Stas StoLat

I have collapsed one barrel into carboys for the addition of fruits and will be maintaining the one, "light sour". Thanks for asking.

Sorry, I will delete. I was just caught up in the spirit of it.

How is your project evolving? I would like to see more embrace the sour stout. I find that many can't wrap their head around it, the complexity confuses and overwhelms them.

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I personally don't ferment in the barrel, but age sour beer in an oak and I solara, removing and adding every year or two, or three if I am lazy or get distracted.

I don't know why anyone would criticize the effort. Heck, make 5 1-gallon batches and modify them during a secondary fermentation. Personally, I no longer brew 5-gallon batches, but I always troll for discount 5 gallon batch kits. I use the entirety of the kit on 3.5 to 4 gallon batches. The...

It is a beauty. I searched to find all over pictures, but came up short. The vertical handle and the 7 slashes should be a give away, but no dice. I did find the General Electric is the model with the theme of the vertical impressions, but usually near full length. As there is 7, it may be a...

Hmm. I have never seen bubbles that didn't dissipate. I assumed they were more rigid, firm even

No well. Just don't pour any sediment into a glass from a cold bottle. Chilling the bottle before serving leaves the sediment behind.

I am not a scientist, but have brewed sours since 2014. I manage 2 sour barrels, solera since then and have never developed anything that resembles the round balls on top of my pellicus.

Wow, that is a deeper dive. Thank you. I will toss that factoid out at my next collab. Thanks.

1) Do the math 2) If I were doing a x-gallon batch, I would use x-gallons of boil, unless I was saving space for a sparge, the I would save x-gallons for a sparge and deduct form that from my total boil so that it evened out at the end. 3) Don't be afraid of too much head space. If you are...

While I have 17 and 40 gallon fermenters, I have enjoyed paring down to a 3.5-4 gallon fermenter. Life has changed for me and big parties occur less often so the small batch experience was an outgrowth of making too much beer (IKR?). I too, have come to truly enjoy the small scale for a couple...

... Go for the Gueuze!