Recent content by todd46

I bottled a 13-month old Kriek last month and added half a pack of S-05. It carbed perfectly and timely (I let it sit 2 weeks at room temp).

Yay - still aerate after pitching like usual. Like the previous poster noted, the sour mix has sacc and Brett and needs oxygen for normal primary fermentation like usual. I just brewed a batch with the Belgian Sour Mix last weekend actually.

Yeah, keep it in the fridge until brew day, just like the vial says

I'm guessing these are 1 gallon batches? Sounds fun, I look forward to the results later in the year.

Yeah, swirl the hell out of it as often as possible, no need to be gentle. You'll see normal krausen signs eventually (you'll swirl it and it will suds up like you're swirling a carbonated drink). It's always very satisfying once that finally happens

It's possible, or just added sediment from your starter liquid. Is this on a stir plate and/or are you aerating it somehow regularly (giving it a shake/stir somewhat often)? In my experience some dregs can take a full few days to show any signs of life but eventually get going. It probably...

100% Brett commercial beers are tricky to come by in my experience, although I know Mikkeller has a 100% Brett B. out right now as part of their yeast series, look for that if your local shop has a good selection.

New Belgium's 2013 La Folie came out last week - that's a mighty fine beer, grab some while you can. Just saying.

Any signs of fermentation or active yeast in that jar? Looks like you're getting mold on top, you might want to skim off those white/green/gray fluffy spots or scrap the whole thing and start fresh.

Raspberry and rose hips, sounds tasty to me, I'm curious how this comes out. I think a full pound of maltodextrin is way too much though, I'd halve that at least (unless you've used that much before and liked it).

Yeah the shipping is rough, I couldn't pull the trigger on $20 for my yeast...and I really wanted to, just couldn't

Quite a bit really, standard 5-gallon batch so there's probably a good 5 inches of headspace in the bucket. This is also an older Ale Pale, so its been around the block, but when I opened it today no pellicle even. It has a good seal. This batch is with Roeselare and to be honest it hardly...

Yeah, I just tasted an 8-month old sour brown I have in a bucket - going strong with no problems.

I'd skip the US-05 and just pitch one of the wyeast blends

Or maybe I could dry hop the non-sour portion to bring it closer to style, that would give me the best of both worlds? Sorry just thought of that idea. I've never dry hopped before so I'll read into it but this sounds like an option.