End of January updates

First off: I’ve finally caught up on posting about prior brews, so every post from now on will be written when the brews are occurring.  Apologies for any changes of tense, or confusing formatting.  Older brews tend to have the full idea-brew-ferment-bottle-taste story on one post, and current brews may be explained over several posts.… Continue reading End of January updates

Elvis Barleywine, updates

Updates: Berliner Weisse: This beer is still bubbling at nearly three weeks.  BWs are usually a low abv beer, but my gravity came in high and it should finish around 6.  Still a long ferment, nonetheless, but everything looks good. Brett saison: This beer is slowly perking along.  I can’t resist taking the plug out… Continue reading Elvis Barleywine, updates

Bottling the Twins, BW update, saison Brett introduction

Twins/Sweetie IPA So the Sorachi was still putting out a bubble now and then even after the Nelson had stopped.  This continued for a couple days, then ceased.  The Nelson began to floc out and drop clear, but the Sorachi just stayed cloudy.  I gave the Sorachi a rock now and then to redistribute the… Continue reading Bottling the Twins, BW update, saison Brett introduction

Berliner Weisse mash day

So, there are a few ways to get a lactobacillus soured beer.  Most serious brewers will insist that you allow the lactobacillus to help ferment the beer with the yeast (100% lacto ferments have been tried, though there is much debate about how possible this is given that it cannot attenuate like yeast does), adding… Continue reading Berliner Weisse mash day