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I don't brew gf however after reading this thread i wonder if a 50-50 mash of raw adjunct and sweet potato as an enhanced double decoction would enter into the realm of delicious? mash in around 35c @ 3L/KG, draw off 60-70% of the mash liqour and boil the **** out of the mash then add back to...

how cold did the beer get and for how long? your priming sugar should go directly into the bottling bucket not into each bottle. what can happen is the co2 is produced but doesn't drop into solution if you don't chill it for a reasonable amount of time.

nothing to worry about unless you are fly sparging and the additional efficiency is made up of runnings under 1.015. When the grain bed has less sugar around it coupled with hot sparge water tannins can be extracted as this has the potential of causing a ph shift. nothing to worry about if you...

when i convert my decoctions i start a 10 minute timer as soon as the decoction passes 140f and then another timer as soon as i boil breaks. does it suggest boiling the decoction for a period of time? in my experience there should be a length of time the decoction is boiled for, especially...

decoctions are the best...ever.

in "wild brew" he discusses that there are several steps to an open fermentation, the first being acetobacter then lacto then sacchromyces/brett then pedio. not all fermentations will get these bacteria but i found that i had to wait at least 1 week to get a healthy culture. When i did a...

totally depends for me, I only have 2 kegs so i try and finish them or fill some growlers and keep them chilled so I can get more variety in the keezer. Sometimes i'll do 18L in about 2-3 weeks depending on abv and deliciousness and business of life. I will also share a few bottles with friends too.

recipe is simply 65% pale 2 row and 35% flaked grain of your choice. do a triple decoction and adjust protein rest for the flaked grain you choose. For a mash out decoction bring the mash to 85c and sparge with 85c water. this helps to pasteurize the mash. lauter to a sanitized vessel and pitch...

completely infected, it can't really be infected in just one spot. One issue you may run into is your yeast stalling out because of low PH so maybe pitch some more yeast if you can. I always overpitch when i do this on purpose.

this is how a lacto sour should look prior to pitching a yeast. You have a lacto infection my friend. I suggest racking to a keg or letting it ride depending on how heavily hopped it is. If the IBU's are low it will likely turn out pretty good however, Sour and bitterness aren't pals.

In the future an apple grinder and press are perfect for processing apples. A press can be made simply out of a wood frame, straining bags and wooden planks or the more serious would have an apple grinder fall into a wine style press. With an apple grinder you can also attempt and work with...

Maybe look into a stout tank. they are comparably priced as well https://conical-fermenter.com/15-Gallon-Brew-Kettle-with-Thermowell-and-Thermometer.html

Nicklebrook brewery in ontario uses dry english for their RIS and its amazing.

the 30 minutes hop stand/whirlpool.

Whats your runnoff rate? that may be the biggest issue. If you have an awesome false bottom, which it sounds like you do, pumping to much too fast can cause compaction and turn your grainbed into a concrete bring. This is more prevalent with something like wheat. I batch sparge with gravity and...

if it tastes okay age at least a few bottles. you never know how the flavour will develop with something like this. I have had growths like that on oxygen rich brett environments but only on starters not whole ferments. I'd say its safe to drink.

This is a fantastic idea. I wonder if putting the mash in something stainless steel or tempered glass could reduce waste? maybe a 10L wide mouthed beaker? It may also be great for creating pitchable packs into a sour mash to immediately drop ph for the lacto to be healthier. you could make 10...

i would malt 7 lbs and smoke 3.5 of it for a Gratzer or other smoked wheat ale.

wet to dry ratio is usually 5-1 so 15 ounces of wet hops would translate out to your 3 oz of dry. Another thing to take into account is the Alphas on your hops. Usually your higher alpha hops are reaching their peak for a few years.

I would second the hops sucking up your beer. a hop spider or strainer can help with this but then can impede hop utilization. It can be a trade off. I often strain my hops through a funnel with a strainer while transferring to get the most liquid from them.