Recent content by WiggStout1

Ok sounds good, enjoy... Curing stress 1 homebrew at a time....

Not sure maybe a couple hrs, I used the wyeast belgian saison and it recommends temps at around 90 degrees so I guess all should be well, it was actual beer temp, I have it at around 80 now and the airlock is pretty steady so hoping all is well with it. It was sitting in front of the vent so it...

Hey guys I pitched a belgian saison wyeast starter from a stir plate and crashed, into a 6gallon 1.058og saison at 68 degrees, I fridge came unplugged somehow and the temp this morning was 92 degrees wondering what I'll effect that would have, is fusel alcohol definitely going to be present, I...

Do you have a part list for the build interested in a build with motorized valves, just finished a glycol chiller for my fermenter looking to build a nice brewery in the garage and love your setup...

Never done a sour mash, any good info or forums on how and what size sour mash to do to create that slight tart effect.

Wondering about brew clubs in the Chicago area, and if anyone interested in swapping, tasting, critiquing. Any brew clubs in area please send information, and anyone interested contact me here or at [email protected]

Have an oatmeal stout in primary for almost 2 weeks, have gotten away from secondaries lately and wondering would I get same affect by just adding in primary since activity has ceased in the airlock and my final gravity has been reached, or should I rack to secondary on top of nibs, I plan on...

I usually pull a portion out let it sour naturally, boil it and add to secondary, wondering would a portion of the acidulated malt in the grain bill give me the same effect?

Well in my case it's not for the ph it's more so trying to find a simpler cheaper way of souring a small portion of my stout to add back in the secondary for complexity of flavor, and that slight tart back hint known in the guiness beer

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The best power supply I've used is the adjustable voltage type and mines operat best at about 7v. I was thinking of beefing up my magnets to see if I can get a more vigorous stir but don't think it's needed. I've had no problems so far. What type of magnets do u use.

So what if I waited till fermentation was completely done and add berries fir two weeks, would I get more or less flavor, I can actually let em sit and taste till satisfied just don't like risking contamination.

I was thinking of cutting and mashing the strawberries and canning them to sterilize and keep till ready to go in secondary, is this sufficient will I lose any flavor during the canning. Is pectic enzyme necessary and when would be the best time to add it. Thanks...

Hey there, always down to brew and drink brew lol, I actually have been checking into simbel institute myself, are you taking a full curriculum or just specific classes

Brewing a saison today and want to add some strawberries to the secondary. It is a 5 gallon all grain batch using belgian saison wyyeast. Anybody know a good starting point, I definitely want the color and nose but not so fruity on the taste, I want the saison feel but just enough strawberry to...