Search results

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

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...

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...

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...

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...

Hi, I have 2 packs of 2013 Saaz that I bought about 2 years ago but never got around to brewing. They are in a foil bag and have been kept in freezer. Still good to use?

Hi, I'm looking at brewing this recipe. I was thinking about replacing the UK Pale Malt with enough Not For Horses Ale (Launceston Tas Boutique maltster) to get about 1060 OG then make up the rest of the gravity with LDME. What are your thoughts? Will it be lacking anything in a beer this...

I normally do a double brew day because it works out heaps less time overall than doing single brew days. Today I made it to three brews. Mashed in first brew at 10am, all finished and packed up at 5:30pm. I thought that was pretty good going. Feeling pretty good about it right now...

Hi All, On the weekend I'm planning to do a lambic-ish beer and a flanders red. I'm not fussed about sticking to traditional techniques (ie, turbid mash), and want to keep my brew day as straight forward as possible. Plan is to brew lambic with gigayeast farmhouse sour blend and flanders red...

Hi All, I got some hop rhizomes of several varieties. I planted pretty late, so no flowers yet. My main objective was just to get them into the ground, with the plan to replant for next season when I will have a bit more time. I planted them in a pretty restricted area, in hindsight this may...

Hi All, I've read it in every brewing book and pretty much every top brewer tip and now I think it's time to do it - make a great house beer and nail it again and again and again to dial my process in. I'm thinking that a Pale Ale is the way to go - everyone loves a Pale Ale (I love Pale Ale...

Hi fellow ahbers I brewed 45l of Best Bitter, 1st half already brewed and bottled, 2nd half in cube ready to ferment . Any ideas of spices etc to make a different beer from the unfermented portion?

Hi, I bottled a Best Bitter about a week ago. Yesterday tasted it and there is almost not carbonation. Prior to bottling I cooled to 10C for a few days. According to Beersmith I would get 1.5vol CO2 with no bottling sugar. I figure since I didn't add any extra fermentable the carbonation is...

Hi AHBers Has anybody done this? I was planning to get 25L post boil of 1.100 OG Barley Wine from first runnings then sparge to make a Pale Ale with some specialty grains added. Will mash in 2 x 50L coolers. My idea is to no chill the Barley Wine and run the Pale Ale through a plate chiller...