Welcome, Guest. Please login or register.

Recent Posts

Pages: [1] 2 3 ... 10
Classifieds / Re: Grain Blowout Extravaganza!
« Last post by mikegraham on July 05, 2019, 10:45:37 PM »
Let me know what you want for it Steve I think I can put it to use
Classifieds / Re: Grain Blowout Extravaganza!
« Last post by shazapple on July 05, 2019, 08:36:02 AM »
It could even be grain!
Classifieds / Grain Blowout Extravaganza!
« Last post by feldmann on July 04, 2019, 06:47:08 PM »
I finally did an inventory of my grain and I have some stuff I'm looking to liquidate.

I have no idea on the age of this stuff. The base malts are probably under a year, where as the darker stuff like crystal and chocolate are probably a lot older. Also I won't claim these measurements are exact, I just threw them unevenly on the scale in what ever bag they're in.

3.5kg Maris Otter
5kg 2-Row
At least 5kg Crystal 150 (scale tops at 5kg)
2.2kg Crystal 110
1kg Caramunich 3
1.2kg Chocolate malt
2.2kg Acid malt
800g Special roast
2kg Roasted barley
RANDOM BOX OF MYSTERY (a bin of small odds and ends that arent worth me going through one by one)

I just want this stuff gone so it's open to anyone that wants it. If you want to throw a beer or two my way I wouldn't complain but I have a ton of beer to finish between now and the 13th so dont feel any pressure.
Technique / Re: Bottling a Brett Beer
« Last post by Roger on June 28, 2019, 05:00:24 PM »
2-2.5g should be just fine that's all I use for 5-6gallons of any sour beers and they carb up no problem.
Technique / Re: Bottling a Brett Beer
« Last post by ECH on June 28, 2019, 02:48:51 PM »
Would that be for a full 5G? Or does it matter much. Likely only have 2 to 2.5 gal left
Technique / Re: Bottling a Brett Beer
« Last post by jamie_savoie on June 26, 2019, 08:38:25 AM »
Use something like Safale F-2, Lallemand CBC-1 or a champagne yeast like EC-1118. Rehydrate 0.5-1g in 100-150ml of water and pitch along with your priming sugar. Condition your bottles warm (20-25C)
Technique / Bottling a Brett Beer
« Last post by ECH on June 26, 2019, 01:21:41 AM »
OK, year ago Easter I brewed a saison. Noble Grape had a marked down vial of WLP655 Belgian Sour Mix I, that was out of date. Was like 2/3rds off, so I figured what the hell.

Brewed the saison as per normal, racked into a carboy with the WLP, and left for 6 months. In Oct of last year I racked off half of it, and bottled, dumped 3lbs of frozen raspberries in the other half, and it has been sitting ever since. About time to bottle it.

Problem is, the first half bottled, never really carbed up fully, there was some, but even now 8 months later, not much carb. Itg tasted fine (actually turned out quite well IMHO for my first try at a mostly brett yeast), just never carbed fully.

Is there something I can add, along with the priming sugar, to maybe help carbonation in the bottle? Maybe a small amount of a neutral yeast? Or am I just asking for trouble and potential bottle bombs going that route?

Forego the bottling sugar altogether and just use carb drops? (Which I though was just crystallized priming sugar, so would still need some active yeast in the bottle to eat it)

Classifieds / Re: Co2 Regulator
« Last post by blisster on June 17, 2019, 05:58:48 PM »
Thanks Chris..  I had gotten Two Wheeler's extra one so I am all set but I believe my neighbor is also looking for one..

How much are you looking for them?   I will pass info on to him.

Classifieds / Re: Co2 Regulator
« Last post by chrismccull on June 14, 2019, 04:45:21 PM »
I have 5 extra CO2 regulators and one for argon, let me know if you still need one
Pages: [1] 2 3 ... 10