Recent content by telp

Hey y'all! Thanks for all your help, hopefully you guys will be able to answer this follow up question. I was reading the Mad Fermentatonists write up on Brettanomyces and he notes that when used in secondary, the flavours produced in primary will be covered up. Have those of you who have...

Sounds good. I'll give it a try. If I want to reuse the yeast, will the two strains work well together and then will I get the same flavours if I pitch them together in the next batch? Fantastic. I wasnt sure the estimated levels for bottle bombs. That makes me feel a little more confident !!

That's very interesting. Perhaps I will look at the Brett Bux strain instead! Thanks for the information! I'm looking to carb to about 1-1.3 vol, very little. That should leave plenty of room right? Should I lower the amount of priming sugar I use for this? I also have a case of beautiful...

Thanks for the information and I will definitely try it (and keep this post updated if I can remember).

I've read several articles online and I'm sorry if this has been covered elsewhere on the forums, I did several searches and never found what I was looking for. For my primary fermentation, I was going to choose an high attenuating English ale yeast, but then I also wanted to try and bottle...

Has anyone tried brewing this yet? Anyone know where to start? I can attempt to devise something from their website but I wouldn't know where to start on the yeast. Any input would be helpful. Thanks, Calder

Bump. I would also love to know a good starting off point for this beer.

Apologies for the double post but I just wanted to update real quick. I did end up smoking the cigar with the beer and it turned out really good. The beer tasted more like a sour spiced cider with hints of pumpkin. It was very enjoyable.

I have had a couple of My Father's which have all been excellent cigars. I picked this up having smoked it before and being quite pleased with it. It was also in my price range at this particular smoke shop unlike the My Fathers.

I picked up a La Flor Dominicana Double Ligero, so definitely one on the more strong side of things. I couldn't tell you about the pumpkin lambic. I have never had it before but regardless, thought it would be a fun one to try.

I picked up a bottle of Timmerman's Pumpkin Lambic to start this autumn season off right. I also picked up a cigar to enjoy it with but it occurs to me perhaps it might not be the best pairing. Has anyone else tried a similar pairing? Should I go for it or will it clash too much? Cheers :mug:

Thanks for the response. I will try caramelizing the pumpkin in the oven for an hour and letting cool before adding to the secondary. I'm excited to try this out. Perhaps you said already but what type of pumpkin (or other squash I suppose) did you use? I saw some winter kuri squash at the...

Reviving this thread. Is baking the pumpkin at 350º for an hour enough to sterilize it before throwing it in secondary? And is it actually worth doing to get the best flavor? Or is there a better method?

If I use a 10 foot pole and place it about 15 feet from the hops, and grow the hops up the twine at about a 34º angle, will that work? Or is that too small an angle?

Thanks all for your advice ! I have a basil lime saison in my fermentor right now (which hopefully survives until the end of the semester when I can get back to it) and I think I will try BierMuncher's Centennial Blonde (with maybe a little extra dry hopping) and take a couple six packs of each...