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Hey all, I recently did a sour mash Berliner Weisse. I boiled then no-chilled in 2x 20L cubes (OG 1040). The 1st one wasn't quite sour enough... I cultured up some more lacto off grains in a 2L sealed ferment (oxygen free), then put the sour culture and the remaining wort into a glass carboy...

Hi all, My hop bed is a bit overgrown at the moment. While the hops are dormant would it be safe to spray with roundup? Cheers James

Hello, I am thinking of using a Berliner Weisse (OG1035) to build up yeast for an Imperial Stout. The Berliner Weisse was sour mashed, boiled and cubed. The lacto is killed through boiling, but the pH is low (I didn't measure final pH, but it is quite tart). Would this compromise the yeast...

Hi All, I am planning to do 2x partigyle batches to get 25L of barleywine. I plan to cap the runnings of the 2 batches to get a pale ale from one and a stout from the other. Grain bill for the barley wine is: Maris Otter 64% Biscuit 13% Aromatic 13% Dark Crystal 10% OG 1st runnings ~ 1.090...

Hi, I have made a starter based on this guide for culturing lactobaccilus from grain. I made it on Tuesday and plan to brew on Saturday morning. It is currently at 35degC and showing signs of active fermentation. https://www.fivebladesbrewing.com/lactobacillus-starter-guide/ Have I made...

Hi All, I have a pure pitch of lacto, and was hoping to propagate and freeze a few vials. Has anybody done this successfully? Should I do an anaerobic starter? How about crashing lacto out of suspension? Freeze with glycerol? Thanks James

Mill with or without Hopper (max 50) 1. malt junkie- mill + hopper 2. BrockHops- mill + hopper 3. AKX - mill + hopper 4. MTB - mill + hopper 5. Beats_MC - mill + hopper 6.Breaky - mill + hopper 7. Bellyup- mill + hopper 8. Gezzanet - mill + hopper 9. Crazy Dee - mill + hopper 10. homebrewnewb -...

This looks like the go!

Hi All, I want to get together a setup for doing multiple 5L batches at the same time (I'm thinking 4 total) for experimentation. My plan is as below: - Use 10L coolers as mash tuns - Place 2x 10L coolers in a 40L eski, and put water into 40L eski @ mash temp to minimise heat loss from small...

Thanks for your feedback. I expected that improvements would be in process and recipe, but I wanted to eliminate this as a potential factor in final beer quality. I'm happy with what I have now for size. Cheers James

Hello all, My current boil kettle is a cheap 50L stainless steel pot. I have used it for some time now with good results. At the end of a brew I don't see any signs of scorching on the base (I use a HP gas burner). Is there any reason (except aesthetic) that an expensive brewing specific...

Well, I put my brew on last saturday. Over 2 days I gave it multiple shots of air and fermentation went gangbusters. By Tuesday there were no more signs of fermentation. I thought it had stalled out early, but to my surprise final gravity was 1.020.

I decanted to a sanitised flask straight after racking beer then straight to fridge. Sounds like I should be fine. Cheers James

Dear AHB'ers I brewed an ordinary bitter and a stout both at ~ 1050 using S-04 with the intention to reuse the yeast cake for a 1100 barley wine. The plan was to brew straight after racking off beer, but life got in the way. By the time I brew the yeast cake will be 4 weeks old. Will this be...

I have some rhizomes to transplant. Should I transplant straight to their new homes or put in pots in a greenhouse to give them a good start? I am in Southern Tas.

Current beer to harvest culture from is Flanders Red. It was fermented with Gigayeast sour cherry funk in primary then racked to a carboy at ~1014SG. My plan was to ferment one or two more batches of Flanders red with neutral ale yeast then add culture from previous batch to the secondary. I...

Hi, I want to start an ongoing system with sour beers. I have 2 sours currently aging at about 4 months. For next sours I was thinking to do clean ferment with yeast, transfer to carboy and add a small amount from the aging sours to inoculate. Would this be sufficient bacteria? How much sour...

Hi, I'm currently fermenting a saison using gigayeast Saison #1. The OG is 1062, so if this ferments out to ~ 1008 this will be about 7% alcohol. I pay $16 per packet, so I would like to reuse the rinsed yeast for my next batch. Will this yeast still be in good condition after this ferment...

My latest pale ale is no chill without 5 min hops. At the suggestion of another user I boiled the 5 min addition in 2 L water and chilled in the sink... will know soon if it works

Topped up. Thanks Barls for the tip. Next time I'll put more in the carboy to start with. I could have easily filled to 22l mark which would get me up to the neck after top off. Soon I'll be replacing the air lock with a piece of oak dowel to allow a bit of air ingress.