We added cherries to a wheat beer that sat in oak for over 2 years with lacto, pedio, and brett. I think we used about a pound per gallon and the cherry flavor and aroma was fantastic. Oh, and the beer turned pink. Just remember to keep separate gear for your funky brews. That crap's hard to kill.
For homebrew, yeah, everything pre-funk should be safe. I keep a separate carboy, buckets, hoses, etc. for everything that the post-funk beer touches. The brewing network had a podcast a while back about getting good souring results... not sure if they archive old broadcasts online though.
Kegged this one the other day, it is smoooooooth. Also have a three floyd's zombie dust clone kegged which came out super good as well.Imperial Vanilla Bourbon Porter
Just discovered this thread whilst procrastinating. Looks delicious. Send me some of that ****, Adam!Imperial Vanilla Bourbon Porter
Send me your address and I can get some out your way. You still in Amherst?
You're in Denver, eh? Rad! I've got an IPA and a Belgian Blonde in the bright tank right now, probably bottle early next week. Care to maybe hit a ride and swap a couple of brews? I'm SUPER new to homebrewing, would like to meet other bike/brew enthusiasts in the area...
Totally. I'm running the Bolder Boulder so no rides until after Monday, but after that for sure. I've got next week off so i'll probably be riding most every day.
I'll bring some over for our next ride. It's not super carbonated, but not too bad. Worst case I'll bring over some rootbeer.
You need the original gravity to compare to the final gravity.... You can do what I do.
Ah the chuckles. I ask because I was pretty lit off of one, after a big dinner.You need the original gravity to compare to the final gravity.... You can do what I do.
First thing in the morning, empty stomach, drink one bottle. See how much of a buzz you get... Then compare that to a known ABV beer.
Just bottled the IPA I had going, also with the ladyfriend halping to cap. Super fun to get the SO or friends involved! Stoney and Nick were over to brew this batch, we had a good time hootin' and hollerin' in the garage. I'm a little bummed the batch barely yielded a case and half—I normally get 2 full cases plus a couple. Ah well, no need to stress... it's just beer. RDWHAHB. I also need to get after bottling the Belgian Blonde this week as well. The other beer, not the GF. She's blonde, but from upstate NY not Belgium.
Sounds good, although this week has gotten away from me completely. Dang it!
Excellent news. Looking forward to trying whatever you gots! Don't stress on the carbonation, you may find that it gets moar bubbly the longer it sits in the bottle. I had decent carbonation in two-three weeks with the first couple of batches I did, but the third was dead flat for a month or moar, then one day it just decided to get bubbles. Also, the IPA I just bottled is the same recipe as the brew you tried last summer before moving to Denver, should be drinking in a couple-three weeks if all goes well—just in time to try and kill you again on a proper high country ride with SkaredShthead and 'squeeb. Looks to be ~7.2% ABV... you know, cuz I remember to use a hydrometer once in a while. For now, anyways... after another few batches I'll likely start using pnj's method. It seems moar accurate anyways.
Watch out... Tighter rollers isn't always better. You can get too much "flour" and that can lead to a stuck mash. Might want to condition the grain before sending it through so you get a better crush but not too much flour.This bad boy just showed up and an order for 100lbs of 2-row from a local malter is going through. Can't wait to see what this does for my efficiency, just looking at the rollers I can tell they're much tighter than the LHBS.
Plus, it gives me an excuse to buy a new drill.
this. you want crushed grain, not pulverized.
Well aware of the problems of crushing too finely. This from the factory is set more moderately than a Monster Mill or others.
Only trust your gravity readings, 3 days of stable readings before moving it. Generally I notice my beers in the 1.050-1.070 range ferment out within a week, i'm usually kegging them around 2-3 weeks if I have the room - otherwise just let 'em ride.
Been contemplating building one of these for some time. Yours looks WAY slicker though.Before:
After:
I thought about doing the same thing previously, but then ended up just getting a dedicated freezer for a fermentation chamber - holds two 6.5 gal carboys so I can keep the rotation pretty fresh. It's also beat up and just hanging out in the dining room. I've thought about painting the outside to spiff it up a little bit, but really that entire room is a catch-all for gear and my ski/bike shop. Not too worried about it.Been contemplating building one of these for some time. Yours looks WAY slicker though.
