Search results

I actually just found MTF's "Worst Souring" Wiki page so will follow their guidelines and combine it with instructions from my local brewer. I do have 2 questions that I'll need help with in order to make the beer... 1. The brewer states "Pitch yeast - we are using a blend of Kviek strains...

Would adding the kettle souring step (short boil) to the brewer's instructions alter the taste of the final product? I actually just attempted this for the first time. I made a Heferweizen yesterday and pitched WLP655 with the Hef yeast. I've heard it will take about a year to finish. Going to...

Originally from the North of England but moved to Vancouver, Canada 5 years ago. It's amazing how quickly you adapt to using American measurements when you're permanently surrounded by them. I think I'll purchase more plastic buckets... the glass carboys were annoying me anyway. Interesting...

Superb. Your ratio of 20 L in a 30 L bucket matches my 5.3 gallon in an 8 gallon bucket perfectly. Happy to hear it. When you urge caution about the carboy, what exactly do you mean? Are you referring to how heavy and fragile they are? (And made of glass?) What do you recommend instead?

Thanks for the information. I actually contacted a local brewery who makes these styles and they explained their method for one of the particular sours I'm talking about: "The grain is 75% 2 row, 20% wheat malt, 5% acid malt. 60 min mash @ 64 degrees. 10 minute boil then we chill the wort and...

Hi everyone I'm really into sour beers and this beer style alone got me into home brewing as a hobby. I bought the book "American Sour Beers" by Michael Tonsmeire as I wanted to learn more about the style and how I can make my own. I purchased a few recommended sours from the book including...

Are there any guidelines on how big the fermenter should be based on the batch size? I've never found any guidelines.

Hello I am new to brewing and have been following Palmer's "How to Brew" and "Brewing Classic Styles" books. I'd really like to get into brewing sour beers and would like to start by trying to replicate a sour beer that I loved. The description of it is as follows: "This beer was fermented...

Hi all I have 2 fermentors at home for brewing: 1. Plastic bucket (8 gallons) 2. Glass carboy (6 gallons) I made a 5.5-gallon batch of hefeweizen yesterday and put it in the plastic bucket as I didn't want to fill the glass carboy too high due to the accumulation of foam. Is a 2-gallon...

Thanks for your response. The recipe states that the OG should be 1.050 and I recorded 1.056 before pitching my yeast. I also just checked the volume in the fermenter and it’s at 5.4 gallons, when the recipe says that it should be 5.5 gallons going into the fermentor. So I guess I was pretty...

Hi all I'm making the Harold-is-Weizen beer from "Brewing Classic Styles" but need to use the partial boil method as I only have a 5 gallon boiling kettle. The book is a little confusing when it comes to describing how to do this: "The ingredient quantities and hopping schedules are based on...

Great, will do. Would you advise just adding the whole dry cones straight into the pot (like pellets), or do people generally use them differently? Like put them in a grain bag? I’ve never brewed with anything other than pellets before so I’m unsure how to use them.

Hello! Brand new brewer here. I’m looking to make a Heferweisen, and the recipe calls for 0.8 oz Hallertau (4% AA, pellets). My local brew shop gave me 0.8 oz Hallertau 5% AA, dry cones). Could I get some advice on how I should convert pellets to dry cones? Is what I have ok to use, or do I...