25 replies to this topic

[EWW]

Should of listened to Lee the first 10x. Reassurance is always good tho.

Yep, the dregs from 1-2 sours will add good character to a 5 gallon batch if added to seconday (and given time to do it's job). A little rough math will put you in the small starter range.

[BlKtRe]

Yep, the dregs from 1-2 sours will add good character to a 5 gallon batch if added to seconday (and given time to do it's job). A little rough math will put you in the small starter range.

Our brew day was extremely hot. But we managed to get 60g in the fermenter. Captured the 1388 at 72* with my Thermowell/Ranco/Heating pad. Its cold in my brew room basement. Started to fall off a few degrees and knowing how Belgian yeast works, didn't want that to happen. We should be ready within the week to transfer to our barrel and inoculate. We also decided to do the SS nail and wax option on the barrel. Still need to do that yet too. Interested in the Sac FG. We added Carapils to the recipe and mashed at 155*. Gonna move the primary fermenter into my walkin and drop out any suspended Sac yeast before transferring to the barrel.

[BlKtRe]

Update:Our beer has been in barrel now for 2 weeks. I just couldn't stand it so i gently pulled the airlock to look in there. Yup, a pellicle is forming. That will be the last time the airlock will be removed. From now on samples will be pulled from the sample port via SS screw.

[drewseslu]

Yeehaw!

[siouxbrewer]

Excited to see what happens in a few months, will be interested what sour notes it naturally picks up from the barrel.

[siouxbrewer]

Double post. Boo