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Anyone out there have experience with using homegrown hops for bugged brews? I know that some cultures are very sensitive to AAU and I don't have a good basis for calculation with my bines of Columbus. I am brewing a 15G batch Sunday and splitting it three ways to try some of the new yeast bay...

I know it's a lot of lacto and since primary fermentation was over, I was less concerned about the sacc strains, since the starter wort had soured I figured the lacto was active anthem added the pedio. I know the concentrations would be hard to replicate, if the beer comes out awesome, I will...

Every once in a while I take a carboy of brew to work where we have a large walk-in to let it condition for a few weeks if my ferm chamber is full. I have found that by transporting it in a laundry basket with a fluffy blanket or comforter minimizes sloshing. Also, in most late model vehicles...

Aahh. Yes. This is true. The 1L starter had taken on sour aroma and taste which led me to believe that the old cultures still had some life to them. Would the lactobacillus cause the fizziness, perhaps if it were a heterofermentative strain? That was the part I thought to be most strange...

How do you mean not repeatable? Sent from my iPhone using Home Brew

I went to pick up some cultures from my LHBS and I snagged a pack of Wyeast Lambic Blend and and Roesalare. I just grabbed them and headed for the register and it wasn't until I got there that I noticed the dates were quite old. The Roesalare was nearly 12 months and the Lambic Blend was about 7...

I was thinking about that which is why I didn't want to do full volume mash and figured I would kill microbial activity with a small "sparge" before pitching yeast. Maybe no? I know a lot of folk are doing no boil or no chill berliner's but I wanted to see how this worked. And I became...

Does anyone know of the temp tolerance of 3 gallon better bottles? Would holding one at incubation temp compromise the plastic? Sent from my iPhone using Home Brew

I have a vacmaster vp215 chamber vac that will vacuum a 10"x15" bag full of whatever. However, even the chamber sometimes sucks a little juice out if I am not paying attention so I considered freezing the mash in the bags before vacuuming it which would make for the tightest seal. The lacto...

It seems to be pretty common knowledge that the foul aromas caused during sour mashing spur from the mash reacting with oxygen from the environment. I have also found countless methods of folks "blanketing" their mash with inert heavy gas or sealing their tun to the best of their ability. I...

Was the beer exposed to the open air at any point? What kind of fermenter are you using? What was the yeast viability prior to pitching? Sent from my iPhone using Home Brew

another question regarding the plate chiller: do you run through the chiller back to the kettle, or straight out into a fermenter? i have read the spec's of the therminator and reviews of some of the dudadiesel stuff, but do they work that effeciently? i feel like feeding cooled wort back into...

That's right eluterio, I just want what everybody else wants!!! I recently came across the sabco chill wizard plate chiller and it looks like it might be the one. I was just a little surprised at the lack of TC options as far as wort chillers go. Sent from my iPhone using Home Brew

I am in search of a wort chiller after my original plan of circulating wort through my HERMS coil turned out to be extremely inefficient. I have looked through the threads pointing out the advantages and disadvantages of certain models and styles, but am yet to find something that fits the...

@mnick12, thanks. This is the info I was hoping for. "brett it and forget it." Sent from my iPhone using Home Brew

I don't think it was a yeasting issue, my mosaic pale was very low gravity, basically just a big drinkable starter for this biere de garde. Sent from my iPhone using Home Brew

I did use 5.2, but I use it half to 2/3 the prescribed dosage and mostly because I think that it's saltiness does help bring other flavors out that I like, I didn't realize it was purposeless. Lately I have been splitting each of my ten gallon batches and funking or souring half and fermenting...

I have brewed with rye, but not with this much. I don't think that was it though, it's not the bready spice that it usually contributes. And the mosaic pale was without any off flavors at all. As soon as I find some better internet I will watch that episode. Sent from my iPhone using Home...

Yeah, but I just don't think there was aeration that would have lead to oxidation. But, if there was, is there any way to combat the ill effects of HSA? I know this is barely pertaining to the subject of this thread, but I'm still hanging on looking for clues to ensure this doesn't occur...

I don't think I am getting o2 pickup as wort is not aerated at any point. Even my whirlpool barely disturbs the surface (the tangential inlet is only a few inches above the outlet). Even if it had, it would be utilized by the yeast during fermentation. I got pretty decent attenuation so I...