Recent content by andyg55

Hello I'm in the process of making a Bret sour and have now completed 3 weeks of wheat beer fermentation. My next step is to rack onto oak cubes. Do I have to prepare the oak cubes in any way? Sanitize? Bathe in alcohol for a while? Thanks, Andrew

I have a batch of IPA that has just finished conditioning. Everything was bottled. Do people store their bottles upright or on their side in the fridge? Any one reason better than the other? Andy

Got it, sorry. I'll be using an all-grain mash (not brew in a bag) with sparge. I am using the 10-gallon SS BrewTech mash tun. Can you please help me figure out how you get to these numbers, or if there's a tutorial I can follow somewhere? Thanks

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 pitch out lacto culture. Let sour 12 hours then pitch yeast for that one we are using a blend of Kviek strains. use Voss if you can get it. We let it ferment out when it's...

6.5 gallons (24.6 litres)

Hi all I've been given the following recipe with no guidelines regarding the batch volume: 75% 2-row 20% wheat malt 5% acid malt I know that the resulting beer was a 5.0% ABV beer. How do I calculate how much water to mash in to give a final beer ABV of approximately 5%? I have just...

Hi all I had an amazing pink lemonade radler the other day from Bakery Brewing in BC, Canada. https://untappd.com/user/HandsomeCurt/checkin/886383528 "Slightly tart and slightly sweet, a rosy-pink radler brewed with raspberry juice and in-house made lemonade using local wildflower and clover...

Thanks Steve, that clears a lot up for me! For questions 4, I didn't explain well enough. What I meant is that some protocols say to add the lacto directly to wort sitting in the kettle, whereas other protocols suggest adding the lacto to the wort in the fermenter first. I find this...

Hi all I'm making my first kettle sour and have a few questions about the process: 1. The recipe I'm using calls for 5% acid malt. Would the purpose of this be to drop the pH of the wort? I have lactic acid to do this, but the method I'm following does not include the addition of lactic acid...

What would a German style ratio be, out of interest?

Do you have any product examples that I can take a look at?

Hi all I've been reading about the water to grist ratio that should be used for mashing, ranging from 1-2 quarts of water per pound of grain used. The online calculators have this preset at 1.33, and Palmer's book flip flops between 1.5 and 2.0 without any real explanation. Can someone explain...

I'm thinking about getting this mash tun: https://www.ssbrewtech.com/collections/mash-tuns/products/infussion-mash-tun You have to buy the sparge arm separately: https://www.ssbrewtech.com/collections/recommended-mash-tun-accessories/products/sparge-arm-for-10-gal-infussion-mash-tun Could...

I'm currently using my first extract-based system but want to upgrade to all-grain, so I'm doing my research now before I take the plunge. I'm thinking of going for the SS Brewtech 10-gallon mash tun and 10-gallon boil kettle. The mash tun seems to have fittings for both recirculation and...

No I think I get it. I would have thought the calculators would have given both the volume of mash water AND the volume of sparge water needed, but it was only giving the volume of mash water. I read somewhere else that some people do not like to sparge. What is the reason for this?