Interesting. I wonder what organisms are responsible for the fermentation of the malt. I'm also wondering if any are viable for inoculating a kettle sour...
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I have never even heard of a "sour" rye malt available. Might go well in heavy amounts for a sour roggenbier. Just a thought.Indeed. I wonder if there's any other significant flavor contribution from the souring process other than just a simple lactic tartness. A Roggenbier would be a good way to check, or even a rye Berliner.
Mine is 45 minutes away and I don't go that way very often anymore so I usually buy online.Mine is only 20 minutes, but their hours are so inconvenient they might as well be 2 hours away. Thankfully, the hardware store 2 minutes from my house has been expanding their homebrewing supplies section by leaps and bounds. I just need them to carry kegging supplies, bulk unmilled grain, and liquid yeast and I'd be all set.
I have done business with them online on occassion, and their sale prices are indeed tough to beat. It must be great to have access to them without needing to pay for shipping.My LHBS carries it now. They tell me it's very similar in quality and varieties as german avangard malts. (they brew at the store).Ken, who is your LHBS?
one is label peelers in Kent OH-they have it. its where I get my avangard.
edit: best prices and sales of all around me. and they are super great and accommodating.
I think they missed the mark on the width. I can't fit 4 of these where I can fit 5 standard ball locks. I'm sure new brewers will love these, but I'm not going to upgrade of it means fewer taps. Looks like AIH will be getting my money.I think the real value is the smaller keg sizes. If you can stack them with QD's attached, then that opens up a lot of possibilities. If I had a wad of cash burning a hole in my pocket, then I'd stock up on the smallest size so I could keg my test batches side-by-side rather than bottling.
Redrew my layout, and I could MAYBE fit 4 kegs where I fit 5. It's hard to say as the lines are basically touching.
Must.... not.... buy.... more.... kegs....You're better off waiting for someone like AiH to run a sale on new kegs and buy multiple kegs in the $80 or less price range.
Like they have going on right now. I just picked up four 2.5 gallon ones.
Any idea how to download it for us Android tablet users? I can stream it if I want to burn up all of my data. But the rss link doesnt work. Something about google reader not being able to read it. I have no troubles downloading from Brewing Network or Beersmith...I thought Google Reader was dead and gone? I use Podkicker on my Android devices and it does a decent job if you're looking for an alternative app.
What I do, when I ferment in a keg and harvest, is have my liquid tube bent a tad so it sits off the bottom of the keg a couple inches. This will leave behind a 1/4 to 1/2 gallon, which should be plenty for most beers to leave trub and yeast behind. After the closed transfer is complete, I'll swirl the keg and pour off the yeast into jars. Just sanitize the outside of the keg really well before pouring off into jars.You also don't want to make the assumption that a lacto ferment isn't going to produce much CO2 pressure and skip the blowoff/spunding valve. And definitely don't just hook up a tap to the liquid out to take a pH sample in that case. Unless you want to take the sample from your floor/wall/ceiling/pants/etc.
And Narcout already covered it. All you need is a gas disconnect with a piece of tubing going into a jar of sanitizer for blow off.
You don't want to ferment, say, 4.75 gallons of a Belgian blond in a keg though. It will clog the blow off and you'll have a serious mess on your hands. Ask me how I know this...
If mash hopping has no effect then what is different about FWH that makes its presence known in the beer?My guess is that since alpha acids are relatively insoluble, most are left behind in the mash tun. The ones that make it through to the boil can then be isomerized. That's just a WAG, though. If that's the case, then a decocted version of the same beer should end up at a higher IBU than non-decocted.