Search results

Going to brew my next sour tomorrow based on The Rare Barrel golden sour recipe online. Aiming to culture up the dregs of the Cantillon Grambrinus I'll be having on my birthday at the end of the month supplemented with WLP655 and Gigayeast Sour Cherry Funk.

Going to brew my next sour tomorrow based on The Rare Barrel golden sour recipe online. Aiming to culture up the dregs of the Cantillon Grambrinus I'll be having on my birthday at the end of the month supplemented with WLP655 and Gigayeast Sour Cherry Funk.

I heard it was a Vienna smash. Hehe.

Wow. That Cantillon Gueze was awesome! So good I forgot to take a picture! It was bottled last year so was not hugely carbonated. The nose reminded me of a Gose, no obvious Brett or funk. It was quite dry and tart with a hint of sharpness, acetic? Whatever it was added a wonderful complexity...

Boris, doesn't even need adjustment, it just fits a big in your face RIS perfectly.

Early birthday present to myself.

Sounds good.

That would also reduce the dripping you currently get into the boiler making it more LODO compliant. Interesting.

If we finally get it we will have ourselves a perfect future IBU Iron Brewer challenge.

Oh yes please!

Citrus Sunset Ale 100% RedX 89g of Citra, because that's what''s left in the vacuum bag I used on the weekends Hoppy Berlinner. 49g at 20 minutes and the rest in the 20 minute whirlpool. I'm over gravity brewing, should work out to be two cubes of 1.050/40IBU beers.

Cheers that did the trick. They changed it quick, was working on the weekend and confused me today on my phone.

The grainfather online calculator is gone... It just brings up a page not found error, so good job we have a beersmith profile sorted...

Yeah I'm happy with them.

12 hours in had a sneaky peak at the kettle sour. Not a sign of life, just smelled of wort. 3 hours later and it was climbing out the blow off tube like mad. Forgot how quick bacteria multiply! Can't wait to taste it tomorrow and assess when to boil.

Double brew day today. #1 Gose (found the recipe on BYO) 60% wheat 40% Pilsner Adjusted the above proportions to allow 0.9kg of acidulated to be added after the main mash, then mashed for a further hour. Mashed low at 64. 12 IBU of hallertau at 60. 21g salt, 21g coriander seed, lime zest and...

Not beer but posting it anyway. 8 year old magnum of Tahbilk marsanne that's been aging in my wine fridge. Absolutely divine.

I'm in.

I had a play around and the sparge water was consistently out by pretty well 1L for many different grain bills I put in. As I said earlier in the topic both the scales on the GF and the GF Urn are only accurate to 1L, so to me it's not a big deal.

If you make a starter for the Brett you could primary ferment with it, some strains will throw all kinds of tropical fruit and often cherry aromas in primary which slowly fades to the classic barnyard as it ages.