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Homebrew

July 9, 2014, 9:47 a.m.
Posts: 1809
Joined: Nov. 12, 2006

anyone with experience souring mash/wort? i want to dabble in sours, but lack patience. seems straightforward enough - toss in a handful of crushed grain, maintain a 110ish temp [HTML_REMOVED] o2-free environment, and let sit for a couple-ish days until adequate naturally occurring lacto has developed, then pitch yeast (optional precautionary boil beforehand). sounds like fun.

We did this method with 11gal back in February. It was our first time and we were nervous so we only let it sit for 18-20 hours before we boiled. It did sour but not as much as we hoped. We split it into 3 primary's: 1 on peach puree, one on frozen raspberries and one as is. They taste good but again, wish we would have left it to sour for 48 hours.

The raspberry sour got an awesome pelicle on it (see photos)!

Originally Posted by sAFETY
As a vegitarian, I don't eat bacon, as a human being I crave and miss it.

July 9, 2014, 9:49 a.m.
Posts: 4857
Joined: Nov. 25, 2002

james' flanders is good, but pretty aggressive, yes. i'm aiming for something a bit more drinkable.

July 25, 2014, 8:24 a.m.
Posts: 1809
Joined: Nov. 12, 2006

If anyone's interested, there's a homebrew demonstration happening this weekend out in Maple Ridge at the 'Maple Ridge-Pitt Meadows Country Fest' at Albion Fairgrounds.
http://www.mrpmcountryfest.com/

We'll be included as part of the backyard farming exhibit along with apple pressing, backyard chickens, beekeeping, growing mushrooms, etc. Should be good times and weather is supposed to be great. Come say hi.

Originally Posted by sAFETY
As a vegitarian, I don't eat bacon, as a human being I crave and miss it.

July 25, 2014, 12:04 p.m.
Posts: 4857
Joined: Nov. 25, 2002

We did this method with 11gal back in February. It was our first time and we were nervous so we only let it sit for 18-20 hours before we boiled. It did sour but not as much as we hoped. We split it into 3 primary's: 1 on peach puree, one on frozen raspberries and one as is. They taste good but again, wish we would have left it to sour for 48 hours.

The raspberry sour got an awesome pelicle on it (see photos)!

did you do anything special to keep temps up when souring? sounds like 120f is the happy place for lacto; was thinking about using a heating blanket.

just did a saison using backyard hops [HTML_REMOVED] raspberries; next up will be a sour something…

July 25, 2014, 9:55 p.m.
Posts: 17792
Joined: Oct. 28, 2003

for future reference…


https://www.youtube.com/watch?v=TlsT-x19III

July 28, 2014, 12:17 p.m.
Posts: 26382
Joined: Aug. 14, 2005

Noticed a few of these types of bottles in the local stores on the weekend.

www.thisiswhy.co.uk

www.teamnfi.blogspot.com/

July 28, 2014, 1:15 p.m.
Posts: 10010
Joined: March 11, 2003

I got rid of all my Grolsch bottles, I prefer something you can cap.

All Howe Sounds, 650s and kegs.

Is there a Vancouver in Taiwan?! I had no idea!!

Nothing sums up my life's achievements like my stuffed corpse, suplexing a cougar.

July 29, 2014, 10:17 a.m.
Posts: 1809
Joined: Nov. 12, 2006

did you do anything special to keep temps up when souring? sounds like 120f is the happy place for lacto; was thinking about using a heating blanket.

just did a saison using backyard hops [HTML_REMOVED] raspberries; next up will be a sour something…

we used a heating blanket, same as you're thinking.

Originally Posted by sAFETY
As a vegitarian, I don't eat bacon, as a human being I crave and miss it.

Aug. 10, 2014, 11:09 p.m.
Posts: 17792
Joined: Oct. 28, 2003

It was a sad homecoming from vacation. Barleywine with PoMo hops from 2012 made a mess in the cabinet.

Aug. 10, 2014, 11:26 p.m.
Posts: 3864
Joined: Sept. 12, 2003

The heat do that?

WTF, Over?

Aug. 11, 2014, 12:05 a.m.
Posts: 10010
Joined: March 11, 2003

Uhhh… Lame. Beer should be upright. Still never had a bomb, but my basement is pretty constant ~15C even now.

Is there a Vancouver in Taiwan?! I had no idea!!

Nothing sums up my life's achievements like my stuffed corpse, suplexing a cougar.

Aug. 11, 2014, 8:05 a.m.
Posts: 17792
Joined: Oct. 28, 2003

Yeah, it must have been the heat. Moved the rest to the basement after that.

Aug. 11, 2014, 10:48 a.m.
Posts: 1828
Joined: Feb. 12, 2007

Checked on my batch yesterday in the primary fermenter.. Popped the lid and a fruit fly or two flew out, not sure if I should bottle this batch, don't really want a bunch of vinegar :crybaby:

Anyone else ever have experience with fruit flies?

Aug. 11, 2014, 5:41 p.m.
Posts: 3598
Joined: Sept. 27, 2004

Checked on my batch yesterday in the primary fermenter.. Popped the lid and a fruit fly or two flew out, not sure if I should bottle this batch, don't really want a bunch of vinegar :crybaby:

Anyone else ever have experience with fruit flies?

How did it get in there?

"X is for x-ray. If you've been bikin' and you haven't had an x-ray, you ain't goin' hard enough." - Bob Roll

Aug. 11, 2014, 6:04 p.m.
Posts: 6449
Joined: Nov. 19, 2002

probably not the right place for this, but still along the same lines. Anyone distill at home?

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