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Comment on apricot lambic shootout by rajat

rajat — Fri, 28 Dec 2012 05:54:10 +0000

I really enjoy lambics. You introduced me to a good one in March in LA. Will lookout for more. PP and DP? When are you hanging out with TP? Cheers!

Comment on minipivovar u medvídků by Alok Dilon

Alok Dilon — Wed, 22 Aug 2012 17:34:46 +0000

This is an amazing blog

Comment on april PG meeting, bottling vizcaino by admin

admin — Sat, 28 Apr 2012 00:15:24 +0000

no, but that’s a good idea. time to load some tasting dates into outlook…

Comment on april PG meeting, bottling vizcaino by DH

DH — Fri, 27 Apr 2012 00:52:36 +0000

Do you electronically track/alert-on the beer you have aging so that you don’t forget to try them periodically and document accordingly?

Comment on bottle waxing revisited, sour eisbier, solera update by Recent BABB Blog Posts April 18, 2012 | Bay Area Beer Bloggers

Recent BABB Blog Posts April 18, 2012 | Bay Area Beer Bloggers — Wed, 18 Apr 2012 16:14:00 +0000

[...] overcarbed: bottle waxing revisited, sour eisbier, solera update [...]

Comment on apricot lambic, ladyface ale companie by Recent BABB Blog Posts April 18, 2012 | Bay Area Beer Bloggers

Recent BABB Blog Posts April 18, 2012 | Bay Area Beer Bloggers — Wed, 18 Apr 2012 16:12:17 +0000

[...] overcarbed: apricot lambic, ladyface ale companie [...]

Comment on bottle reuse, lost abbey comp by admin

admin — Tue, 17 Apr 2012 01:28:34 +0000

just saw this comment raj. I thoroughly clean each bottle with PBW and hot water and rinse and sanitize them the day I put beer in the bottle. I use the above method to prep the bottles for storage before using them (it could be months or years before I use certain bottles).

Comment on bottle reuse, lost abbey comp by rajat

rajat — Mon, 23 Jan 2012 04:12:15 +0000

dude, that’s awesome! Congrats!

But if I were you I’d definitely put some Oxiclean in the rinse water. You’re putting your nice handmade beers in there, why not sanitize it first?

Comment on cuvee de cabrillo II, mohawk bend by rajat

rajat — Wed, 18 Jan 2012 00:14:40 +0000

wow, one full year in the fermenter? That cherry sounds amazing and the color and clarity of that beer are exquisite. Really pondering your idea for April!

Comment on basque cider how-to by admin

admin — Thu, 10 Nov 2011 15:39:28 +0000

VG, one option is to stabilize your cider to halt fermentation (either by adding potassium sorbate or by cold crashing) and then add sugar, honey, juice, etc. to backsweeten the cider to balance out the tartness. you can also halt primary fermentation before it is finished in a similar way.

another option is to use a different yeast strain. all yeast strains will likely ferment out the juice to dryness, but each strain adds particular characteristics to the finished product. I used champagne yeast for a long time for both my ciders and meads, but am shying away from it these days since it’s characteristic “champagne-y” finish is a significant factor in my finished product. beer yeast supposedly leaves you with more apple character in the finished product vs. a more wine-like result (and may be less sour to your palate).

i would experiment on small batches (using a method like this: http://www.overcarbed.com/?p=1294) to see what yeast combination you like the best, then step it up to a full batch.