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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. S

    95% Apparent Attenuation

    So I brewed a "Dubbel" like 5 weeks back. The recipe included 1.25 lbs of sugar and the OG came out to 1.075. I mashed low, at 147F, you know, for digestibility. I let the mash sit overnight and started the sparge in the morning because it was the only way I could fit a brew day in that weekend...
  2. S

    Cleaning sour equipment and contamination

    I recently brewed my first Berliner Weisse using Lactobacillus and Brettanomyces. I have a short Sterlite container that I use to soak bottles and my autosiphon and other miscellaneous things in oxiclean. I placed the autosiphon and bungs and things I used to transfer the Berliner Weisse to...
  3. S

    Looking for feedback on fermentation chamber design

    Recently, I decided that a fermentation chamber would be the obvious next step for my home brews. I've looked at a few designs, but I haven't been too crazy about them. I want something that can both heat and cool, as it gets a bit cold in my basement in the winter. I don't really want to change...
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