Search results

Cool! Thanks for the info! I'll look into some locally available sours.

I'm still pretty new to sours...any recommendations for something that will be able to stand up to the hops?

Just ordered ingredients for this and I'm super stoked to brew it! I live in South Korea and haven't been able to experience this style yet, but just reading about it, I knew I had to brew it! I'm wondering if anyone has soured this or anything similar. I'm looking to use Conan, WLP644 and...

Good call, @Dennis. I check gravity twice with about 48 hours in between and bottled after I got the same reading twice. Better safe than sorry! I'm pretty excited for this brew! Cheers!

So, weirdest thing... I woke up the morning after posting this question and all activity had stopped. Maybe I should try asking opinions on my things... Thanks for the input @shenanigans!

So I brewed this 19 days ago and my S-04 is still slowly but surely chugging along. I've used this yeast multiple times in the past and had a few bad experiences with off-flavors due to lack of temp control. Every time I've used it in the past, it's always been a savagely fast ferment, which I...

Yeah, I know what you mean. I've only dumped one batch so far. And in hindsight, that was a mistake. I had a blueberry vanilla porter develop a pellicle and I thought it was mold. If only I'd known then what I know now about sours. But hey...at least I learned something out of it.

Yes, right in. I wish I could take credit for it, but I found it here on HBT. https://www.homebrewtalk.com/showthread.php?t=342443 Slim's Graham Cracker Ale 2.0 Enjoy! Hope it turns out well!

Wow! I did not know that! Thank you for sharing!

Here's the recipe I used: Slim's Graham Cracker Ale 9lbs Pale Malt, Maris Otter 8 Ounces Crystal Malt 80 4 Ounces of Chocolate Malt 2 box's of Nabisco Honey Maid Graham Crackers (14.4oz each) 1lb Rice Hulls ----Mash 156 for 60 Minutes Bring Wort to Boil 1lb Brown Sugar 5 Ounces of Bakers...

Question for the group... I brewed a graham cracker ale not quite three weeks ago with an OG of 1.056. I racked to secondary after one week and had a gravity of 1.031. I check again today and I'm still sitting at 1.031 (it's Tuesday and I was planning to bottle this Saturday or Sunday). I'm...

Question for the group... I brewed this not quite three weeks ago with an OG of 1.056. I racked to secondary after one week and had a gravity of 1.031. I check again today and I'm still sitting at 1.031 (it's Tuesday and I was planning to bottle this Saturday or Sunday). I'm considering...

Hank_Scorpio, I noticed that no one ever replied on this post. What ended up happening with yur beer? I brewed this a week ago. The wort was incredible! Today I racked it onto some vanilla beans soaked in 20 year old Japanese whisky. I took a little sample during transfer and noticed a similar...

Awesome! Thank you for the input! Based on previous research, 1.25 is about what I'd planned to go with, but I'd rather ask a dumb question here and look like the FNG that I am than regret it later. Cheers!

No, that's actually right about where I'd like to be. The original post noted the ABV around 10%, I think. I ran it through a few recipe calculators and came out MUCH closer to what you've mentioned. I just wasn't sure how the graham crackers would add to the gravity. What do you recommend for...

I'll be brewing this very soon and was wondering what most of you are using for your grist ratio. Also, I'd like to bring the ABV down a tad. Do you all recommend a right grist ratio or a grain bill reduction? Sorry for the noob questions...still learning. Cheers!

Pale Ale partiglye fermented with WLP644. Turned out amazing!

Thanks, Zippox. Honestly, this is my first sour experimemt so I may or may not be using the recommended method. But I should clarify about the beer itself. A friend and I brewed a 5 gal batch of pale ale each (slightly different recipes) and pulled second running of the wort from each batch...

Blueberry Brettomorphosis. This is a Brett (B Trois -- yes, I know this is not actually brett) and Lacto partigyle with 12 oz. of unpasteurized blueberries after about 2 days in the fermenter. Photo is unedited.

Unfortunately, I missed out on the Kickstarter campaign. But I've been looking for a relatively inexpensive alternative to cooler mashtuns for a while now. I've been corresponding with ChapmanEquipment via email for the past few days and I nust say that I've never felt so taken care of as a...