« on: November 17, 2014, 12:23:49 PM »
I love my Blichmann. I've used a few other burners (camp chef type), but nothing has matched the Blichmann so far. Definitely worth the money, and definitely get the leg extensions.
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Great, thanks again for the info guys. I did look at some photos of exploding beers. Does not look fun. I was going to use a bottle of vodka and a tube running from the airlock hole in carboy, but I couldn't get the airlock off. So I decided to leave and hope for the best. I figure I have enough room (for now) in the carboy, but it's definitely moving up.
I'm engaged, we own a house, and have a Siberian Husky (dog). If the beer exploded my dog would freak out (then probably drink the beer) and my fiance would take what's left of the beer and move it outside she said. Then, of course, I'd have to clean it and listen to her yelling in my ear whilst cleaning. Doesn't sound fun...
I'm curious to hear what you think of the speidels. I've got my eye on some of those down the road a bit.
My first sour beer, a Flander's Red. Kegged a couple weeks ago and almost gone already!
Beautiful color and clarity!
I'm tired of being 4 months behind. Lets start over.
First off, mind blow. I met a dude today who brews good beer and didn't know what this forum was, or AHA was, or that there was an NHC. How can that be possible?
This weekend I'm brewing a Vienna, an APA, and a Nothern Anglo-Land Brown. Intentionally, none of these will meet the mandates of the poobah guide, nor will I pay to be told how they don't meet. Nor will I post recipes to be told what I want or don't want.
Its official my friends, for most of us style don't mean rip for the next 9 months.
Ooh, that reminds me... Hey, how much nestles quick is appropriate for a light lager?
Another data point that might be worth considering is targeting a final gravity and letting that determine your OG to get the right ABV. St Bernardus has a FG of 1.010 which means that an OG of 1.090 will be 10.5%. Since you'll be barrel aging this beer, I can see bumping up the OG to stand up to it, but for general BDS purposes, I thought it was an interesting data point that St Bernardus finishes so dry.
I'm also intrigued by the blend of yeasts you mentioned and will try that on my next attempt. One of the best examples of BDS that I've had from a US craft brewery is from Pfriem and it turns out they use the Leuven strain of yeast. This isn't available to homebrewers currently, but maybe a blend will get close. Here is an article that discusses the Pfriem beer: