Search results

I have collapsed one barrel into carboys for the addition of fruits and will be maintaining the one, "light sour". Thanks for asking.

Sorry, I will delete. I was just caught up in the spirit of it.

How is your project evolving? I would like to see more embrace the sour stout. I find that many can't wrap their head around it, the complexity confuses and overwhelms them.

delete

I personally don't ferment in the barrel, but age sour beer in an oak and I solara, removing and adding every year or two, or three if I am lazy or get distracted.

I don't know why anyone would criticize the effort. Heck, make 5 1-gallon batches and modify them during a secondary fermentation. Personally, I no longer brew 5-gallon batches, but I always troll for discount 5 gallon batch kits. I use the entirety of the kit on 3.5 to 4 gallon batches. The...

It is a beauty. I searched to find all over pictures, but came up short. The vertical handle and the 7 slashes should be a give away, but no dice. I did find the General Electric is the model with the theme of the vertical impressions, but usually near full length. As there is 7, it may be a...

Hmm. I have never seen bubbles that didn't dissipate. I assumed they were more rigid, firm even

No well. Just don't pour any sediment into a glass from a cold bottle. Chilling the bottle before serving leaves the sediment behind.

I am not a scientist, but have brewed sours since 2014. I manage 2 sour barrels, solera since then and have never developed anything that resembles the round balls on top of my pellicus.

Wow, that is a deeper dive. Thank you. I will toss that factoid out at my next collab. Thanks.

1) Do the math 2) If I were doing a x-gallon batch, I would use x-gallons of boil, unless I was saving space for a sparge, the I would save x-gallons for a sparge and deduct form that from my total boil so that it evened out at the end. 3) Don't be afraid of too much head space. If you are...

While I have 17 and 40 gallon fermenters, I have enjoyed paring down to a 3.5-4 gallon fermenter. Life has changed for me and big parties occur less often so the small batch experience was an outgrowth of making too much beer (IKR?). I too, have come to truly enjoy the small scale for a couple...

... Go for the Gueuze!

...there is a beer for every occassion. Lots of hype around this beer, but it is not available in Michigan, so I will make my own. I have a good cider source and was considering just blending with a solid pils, but had a second thought. What about apple in the wort, or unfermented cider added...

Well, you have planned your separation well, and you are probably right in terms of my awareness. This is the first step in my separation from the project, and hopefully a next chapter is available, a new life for the project with someone else. That seems inevitable. I would love for it to find...

Thank you. The straight DME and Character Tea is a very fine idea. The last factor to influence my next move is cost. Tallyho!

That was my standing offer for years. But bring 6 take 5, or bring 5 take 4, but at this juncture I am happy just to move it along and maybe inspire others. It is nice to share a community of like minded folks.

@RPh_Guy, Would you mind sharing your wisdom on a post about my sour beer challenges? https://www.homebrewtalk.com/threads/adding-commercially-produced-keg-beer-to-solera.682159/ I have read your posts and hope you would impart your knowledge on the matter.