Recent content by TexasBrew88

5.0 lbs Maris Otter 2.0 lbs wheat malt 1.0 lbs Carapils 0.2 oz Warrior @ 16.7% Mash at 149 for 90 minutes, batch sparged to collect 7 gallons. 1 can Oregon fruit puree (peach) added after gravity finalized, added 1.5 oz LD Carlson peach flavoring at bottling, carbed to 2.4 volumes...

Hate to bring up an old thread, but why add magnum so late in the boil? Not much in the flavor department, seems like a waste of AAUs.

With all that honey, I'd think a touch of yeast nutrient would be beneficial (up available nitrogen and get yeast nice and happy), but I'd probably pitch a low attenuation sacc strain (I prefer wyeast 1968/wlp002 for my sours) with the Brett in primary. Just pitch one smack pack of 1968 with 2...

6 gallons with honey! Mmmmm. 27232

Oh no. People liked it too much for me to keep it around. I try to serve milds, bitters, and other present use ales as quickly as possible to remain authentic. And in hindsight, keep special b as is, down to 2 oz pale chocolate malt.

I brewed a cream ale with wlp080 that my brew partner kept at his apartment to condition. He lost power during the Texas summer while he was out of town. More banana esters than a hefe. Said screw it, lagered in bottles for 2 months, and whabam, crisp, very little banana left. I think 2 more...

Let it ride for a bit. I like my sours to take their time. That being said, I do prefer mixed fermentation because of the symbiotic nature of the bugs. Brett alone usually gets it pretty dry, but I find it plays better with others than by itself.

You'd have to weigh the stuff pretty precisely and cap quickly. It would be a logistical nightmare. Probably would be awesome for kegging, though.

So I want to make a crazy as hell brew for next summer starting soon. Essentially I think I want to start with pediococcus and a few days later add brettanomyces to finish it up. I plan on doing my usual mash for sours (133 for 15, 145 for 30, 158 for 60, 168 for 10, batch sparge) and using...

Well, I know this is an old thread, but try this if you want. Not sure how close it'll be, but I guessed based upon gravity and such. 5 gallon batch 3 lbs. 12 oz. light malt extract 1 lbs. 4 oz. corn sugar 6 oz. rice syrup solids .45 oz. Williamette, 5.3% AA @ 60 minutes .45 Crystal...

I just bottled a simple cream ale with this yeast. Started it at 55° F, let temp rise 2°/day til it hit 70, left it on the cake to clean up its byproducts for another 10 days, and now there's a darn tasty beer carbing up. Crystal clear, and fairly lagerish. Definitely going to try this with...

I'm excited to see how this turns out. Welcome to getting bitten by the sour bugs (I am a terrible person for that one)! Also, gotta love the fruity esters with Berliner Weisse! I've got one conditioning with some 1968, even if the Germans hate me for it.

Months. Brett is like the skinny kid that keeps eating until it's eaten almost everything (they love big sugars). Sac is like the fat kid that only eats dessert (simple sugars are their friends. Their only friends in the world... Eat that ho-ho, little s. cervaiciae...). The aromas and flavors...

Grain: 6 lbs. Maris Otter 3L 8 oz. Carafoam 1L 4 oz. Belgian Aromatic 30L 4 oz. Special B 170L 4 oz. Pale Chocolate Malt 180L 1 oz. Peated Malt 3L Hops: .5 oz. Fuggles (UK) 5.3% AA @ 90 minutes .5 oz. Fuggles (UK) 5.3% AA @ 15 minutes Other: 1 tsp. Irish Moss @ 15 minutes...

Southern Star Bombshell Blonde. Superbly smooth, refreshing, light, and flavorful. Just got a case, sounds like a weekend to anyone else?