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Looking for some feedback for this Saison recipe.
46.51% Bohemian Pilsner
46.51% White Wheat
6.98% Vienna Malt
0.5 oz Amarillo @ FWH
What @jbakajust1 said
Yeah I always add my salts to the boil kettle & adjust mash pH with acidulated malt if needed.
Adding salts to the mash just seems like...
I've never encountered any problems with cold brew infecting beer. I've dry beaned many times as well with no issues, knock on wood.
Too much oxygen ingress. I don't want any acetic acid formation. From my understanding the small barrels are notorious for this if aged too long....
Haven't made wild ales in quite a while. Getting back in the saddle. Critique on my process would be appreciated.
Wild ales & Saisons with Brett...
Anyone made a NEIPA with WLP644 Sach Trois?
Thoughts on how this would turn out?
I would (for next time):
Drop the table sugar
Decrease caramel malt to 0.5 lb and change to C20
Increase mash temp to 158F
Cl 175 ppm SO4 50 ppm...
This is your problem. Have to cool relatively quickly or else so much alpha acid will isomerize into the wort and over-bitter your beer.
Bitterness is probably related to such a long steep overnight. How long was it from the end of boil to when the wort was cooled down?
Raspberry From the Vine
Wild Ale with Raspberry
37.91% Pilsner Malt
37.91% White Wheat Malt
15.17% Vienna Malt
Gonna be making a Wild ale with Sach Trois primary and a Brett blend from Yeast Bay.
Primary with Trois, condition on 2 lb/gallon raspberry for 1...
So 3 additions then? What about your kettle additions?
Pale ale, 4.5%. Brewed with Bravo, Amarillo, Calypso, and Centennial.
Did he wax the exteriors to prevent the oxidation?
Use US-05 or American ale yeastand pitch a good amount of yeast and your fine
Anyone have experience getting commercial quality barrel character out of 5 gallon whiskey barrels? I've heard about a month gives the character...
It probably would, but I would think you'd pick up some trub from pulling from below. The U allows you to pull from above so you get no trub or...
Does Brett metabolize citric acid and create esters? If yes, would adding some lemon, orange, citrus juice to secondary Brett fermentation produce...
Cut dip tube 1.5" up from bottom, attach beverage tubing with SS wiring in the shape of a U. This way the tubing draws liquid from about 2.5" up...