Brewcommune

From what I've read, I don't recall exactly where I read it, but when stepping up yeast starters, you want each step to have the wort increased by a factor of 10 for the healthiest yeast and most efficient use of resources. If your first step is a pint of starter (.5 quarts or liters (not exact, but...

I guess the next question will be... how long will you have this beer in storage? If you don't expect to have any left in 6 months... I wouldn't worry about it, maybe crack one open each month to check to see how the carbonation is going and if you get a gusher, I'd say it's time to have a party and...

how long had the beer been at 1.010 before you bottled? Had it been stable and unchanged for a while... 4 weeks... 8 weeks? What was your grist bill? Did you mash at a higher temp? There are a lot of factors that go into how much is left over and fermentable for brett. Did you add any yeast at bottl...

Thanks Chris! I'll have to do some research.

And thanks for the links, I'll be reading up on gruit on my business trip next week.

Where do you source your herbs? Do you grow them or buy them? I'm intrigued by gruit as a concept, though I don't believe that I have ever had any. I'd like to give it a shot sometime this fall.

Sorry all, gonna miss this one. Can't swing the trip that night. Enjoy!

I used Wicks, I received an email from Enrique this morning, seems the pickup "missed" one of the boxes of entries. They now have my entries and the world is a good place.

Anyone else get the email from Enrique that their submissions were lost?

Barleywine and Dubbel here

The puppy has class that night, not going to be able to swing this one.

Will be eager to hear how the barrels are doing.

I have seen the Stone truck delivering beer to the Fountain Valley Costco.

Both of the beers were great, though I had not had either before hand.

maltbarley wrote:Too the many men and women that died so that I could brew a pint and much more, I raise my glass.

I second that. We have much to be thankful for.

I have not done it yet, but have you thought about sour mashing?
same treatment as you stated, you just won't need the starter.

I'm not going to be able to make it to tonights meeting.
Coming down with some kind of crud and I have family coming into town later in the week. Gonna wrap a hot towel around my head and fix a hot cup of soup...

I have a Bohemian pilsner on tap that I plan to bring a growler of.