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Phissionkorps - How did this ultimately turn out? I'm very curious to hear what came of this little experiment. I recently came across a similar yogurt culture (specifically a bacteria culture for making yogurt) in my grocery store and was thinking about doing the same thing. Did it end up...

Final update, for anybody interested: Brewed in september 2014, Bottled in December 2014, and in March 2015 it's become more sour, but not too sour yet. I could drink a case of these without batting an eye. I finally stepped the one gallon up to a 5 gallon batch, and after about 3 months of...

Have you ever bought a beer that tastes exactly like your own homebrew? Well I just did. Sweetwater's 2015 Happy Ending tastes just like my own black IPA recipe. That being said, here's a recipe for a very good, hoppy, smoky black ale. Vol: 5 gal. OG:1.057 IBU:65.0 SRM:25.8 ABV:6.3%...

If you think it smells/tastes good then I recommend giving it a shot. The only reason I was so excited about doing this experiment was because I adore the aroma that I get every time I feed our sourdough starter.

I will absolutely mention this to my bakers! Thank you!! Thank you bob3000 for the prompt response! Again, any and all thoughts! My bakers have been following baking forums and still have been unable to come up with a good sourdough. I'm no overseer, just a coworker who's interested...

Hey guys. Forgive me, but this is only tangentially a homebrew question. I have developed a great sour beer from a sourdough starter we've been using at work. However, we have not been able to make a truly sour bread out of the same starter. Do any of you scientists or otherwise have any insight...

So I said I would get back. My Sourdough experiment seems to have gone off without a hitch! It Tastes like Westbrook Gose without the salt. Smells like I dropped a chunk of bread into a glass of very sour lemonade. Tastes like a well balanced berliner weisse even though no wheat (except in the...

McCoy - That would be great! I would love to try it if you can make room. If my experiment turns out well I'll be glad to send you a bottle to try. That video is very well thought out. If you're interested, I recommend checking out his follow-up video of the brew day and tasting notes...

Now I really want to try a Wild Beer. Almost every one of those sounds very interesting. Though I don't think our 6 month old starter will compare even slightly with a 58 year old starter. Nonetheless... Will return with progress on my sourdough beer... soon? New question. Does anybody have...

Have any of you brewers and mad scientists out there tried dropping some sourdough starter into your fermentation? I've got about 20 gallons of a 6-month old starter at work that smells wonderful. Both the beer and the bread are soured from the same bacteria: lactobacillus. I'm thinking about...

Yes. And here's how you do it. Pick up a SS barb that will screw onto that great SS valve you just got. Then pick up some silicon tubing that will fit snugly on the end of that barb (a SS worm hose clamp wouldn't hurt here). Make sure that your tubing is long enough to drop below the lowest...

I'm pumped about brewing my favorite kolsch recipe tomorrow. I'll be splitting it into 2 batches to make the other half a cucumber saison (thank you cigar city!!!).

So I finally got around to trying the revised recipe that is the result of this thread. Here is the recipe: 3.75 lbs. table sugar 8 oz. cararye (steep 20 min. at 150) 2.5 lbs. ginger (steep with grain) 1.25 cups lemon juice 1/2 tsp cayenne Safale US-05 And here are the results: Delicious. The...

What's your LHBS? Do you have one? Just curious. Thanks!

sounds delicious! How does the cinnamon play with the cayenne and the rest?

That's the ticket! Props to you gingerman. And I believe I've got my recipe tweaked just enough to accomplish this for next time (I haven't gotten a chance to brew since I started this post :(, can you believe it?!? But soon!:rockin:). Yes. Also, it does make a nice hot drink before...

Wow, thanks for the quick response duboman!

I've been looking to pick up a roll of siphon tubing, but it occurred to me that maybe there is food grade vinyl tubing (the roll at my LHBS comes from a company called BEVLEX). Is there something special about the tubing for siphoning that makes it "food grade"? There's nothing on the box at my...

@stpug That makes three. Sounds like cayenne's got to be the next addition to the ginger ale experiment. If that covers the bite up-front, then I'm still missing a good middle taste before the lingering warmth from the ginger settles in. I'll get back to you when I've figured it out.