Recent content by thomismydad

I've messed around with WLP670 on some saisons a bit but that the extent of my souring experience. This month I'm planning to ramp up a sour pipeline. First I intend to make my first sour brown using roeselare only. My intention is to make a sour brown, leave in a bucket for 6 months, rack to...

I just racked mine to oak cubes and bourbon last night. Any suggestions on how long to age? I was planning a month. My first time using cubes instead of chips.

Aside from all of the other reasons others have posted here (milds are very tasty!) I love being able to throw together a little 1.040 brew night recipe for $20-$25. Low hop session beers are the frugal brewers best friend.

I've used this yeast on 3 beers now and have not experienced any "explosive" fermentation. I would guess that the amount of sugar/fruit in your beer is what caused the yeast to really go at it. If I understood above correctly you have peaches in the primary vs the secondary in the previous beer...

I've looked around for this before too, with no luck. Bump. Bump .

Must be some great friends to have! Thanks for the advice. I'll check back with results when I brew it, but it probably won't be for a few months. I have a few others in the pipeline.

Took a weekend trip to Michigan and just had this beer. It was great. Here is a description... http://www.greenbushbrewing.com/beers/distorter.htm So now, I'm trying to put a clone together of course. Any thoughts on this? 5.5 gallon/AG mash 152 13 lb maris otter 1 lb crystal 60L...

I did end up brewing this with the WLP670, looking and tasting pretty great right now. Thanks for the recipe. I was thinking about dry hopping with a couple of oz of saaz. Any thoughts on how long of a dry hop I should give it? This is my first sour, so I was unsure if a longer dry hop might be...

How did the Cynic with WLP670 turn out? I was contemplating doing this but given the acidulated malt in the NB Cynic recipe I thought it might interfer with the sourness of the yeast.

I just brewed a saison this weekend with WLP670 american farmhouse and I was contemplating brewing another saison and pitching on my yeast cake in 3 months when I bottle this. Are their any issues in reusing a yeast cake from a brett blended yeast?

I'm going to be boarding the sour train to funky town this month and I've been eyeing making a white ipa. Figured maybe I'd throw them together. Any thoughts on doing this recipe with WLP670 american farmhouse?

Any thoughts on using the WLP670 american farmhouse yeast with this?

I'm a partial masher so high gravity beers are harder for me to brew, but I've been wanting to make something I can add Bourbon and Oak too. I'm looking at doing a porter somewhere around 1.065-1.075. Is that too light for bourbon/oak aging? Will the oak and bourbon overpower? I was looking...

I brew while the children sleep so no rocking for me. I listen to Louis C.K. I love that they have stand up comedy on Pandora now.

Also, I'm new to this water chemistry stuff. I'm not sure what a bad chlorine level is in regards to homebrew. This is my water report... http://www.mundelein.org/community_info/pdfs/WQR.pdf