Brewing with Windy Bridges Brew: Brewin' Up a Storm!
Brewing Sour Beer Utilizing Windy Bridges Methodology
Hey there! I'm Marcus, the one and only from Windy Bridges Brew! I've been brewin' this bold stuff for five years now, ever since I got my hands on a 1-gallon Brewers Best kit and started cookin' up potions on the stove. But don't worry, fam, I've come a long way since then, earnin' my level 1 cicerone certificate and snaggin' a scholarship to Point Park University for their brew science course. I'm also a helping hand at Inner Groove Brewing. I ain't no stranger to the brew game!
The Windy Bridges Brew name? Well, that's a nod to my roots. Chicago-born and Pittsburgh-proud, my logo's inspired by the fine city of 'Burgh with the 16th street bridge and the Willis tower in the backdrop.
Forget lookin' for amazing gear – I've got the goods! My investment in the CF10 Conical Unitank took my brewin' skills to new heights. Brewin' at the brewery and at home just got a whole lot easier with this babydoll!
If I could give one piece of advice, it'd be this: Never stop askin' questions, and keep your connections strong! I've found out firsthand that the beer community's a tight-knit group, full of brewmasters ready to lend a hand. So pretty much, if you've got questions, I got answers!
The Brew: Fruited Sour Paradise
The name of my latest concoction? "Blood on the Leaves," inspired by a Kanye West jam, with a dazzlin' taste of blood orange to give it that darker hue.
The Recipe: Blood on the Leaves
Ingredients:
- 4 lbs Pilsner
- 3.5 lbs White Wheat
- 1 lbs Flaked Oats
- 1 lbs Lactose
- 0.5 lbs Flaked Barley
- 1 oz Amarillo (Boil)
- Lallemand Phill Sour
- Omega Lactobacillus Blend (Yeast)
Instructions:
Batch Size: 5 gal
OG: 1.053
FG: 1.014
IBU: 10
ABV: 5.1%
Efficiency: 75.7%
Mash Temp: 154 oF
Boil: 60 minutes
Fermentation: 80oF - 7 days, 42oF - 3 days
System: Custom 3-vessel system
Pro Tips:
1. Take Your Time
This sour loves to take its time. Pitch your lactose with DME 24 hours before your mash or until you reach your desired level of sourness.
2. Add Lactose
Once you've reached your desired sourness, proceed with your Brew Day and add the lactose to the wort. Then let it chill for another 24 hours.
3. Boil Lacto & Transfer
After 24 hours, boil off the lactose and transfer it over to your fermenter.
4. Add Peach and Blood Orange
Add the peach and blood orange three days before servin' and don't forget to carbonate 'em!
5. Keep Cold
Or else the fruit will keep fermentin' and ruin your brew, fam!
Fave Spike Equipment:
My favorite Spike equipment would have to be the Spicy All-In-One PRV. Spendin' beer has never been easier, and it's made my brew taste a whole lot better. It's so clutch!
The All-In-One PRV:
- Fully Adjustable (Twist the top adjustment knob to increase or decrease the pressure inside your fermenter)
- Safety First (Keeps your vessel safe, as it releases built-up pressure)
- Combines All the Features (Pressure Gauge, Gas Post, Quick-Release Plunger, and Sanitizer Cup with Drain)
About the All-In-One PRV:
The Spike All-In-One Pressure Relief Valve (PRV) is here to keep your safety a priority without sacrificing features. With an adjustable pressure release knob and a pressure gauge, you'll never have to worry about exceeding safe limits.
And don't forget the gas post, quick-release plunger, and sanitizer cup with drain – these add-ons make it an all-in-one, easy-to-use valve that you'll love!
Sour Beer Passion:
The reason I'm all about the brew game? Well, I'm fascinated by its diversity. I want to be the change my community needs, both by offering job opportunities and educatin' 'em about craft beer, changin' minds one sip at a time!
Cheers, y'all!
Marcus Wyatt - Windy Bridges Brew
Sour Beer: The Spectrum of Tangy Delights
What is sour beer?
Sour beer is a unique style with a tangy, complex flavor, thanks to the wild yeast and bacteria added during the brewing process. They range in color from pale yellow to deep brown and have an earthy aroma.
Sour beer taste, history, and types:
Want to get a taste of sour beer, fam? It tastes like a sour candy or fruit juice, depending on the yeast used and the aging process. Sour beer has been around since the 1800s and gained popularity as brewers started to understand the process. Today, the styles include American Wild Ales, Berliner Weisse, East Flanders Brown Ale, Gose, Gueuze, Lambic, and West Flanders Sour Red Ale.
Happy brewin', y'all! If you need more info, there are many other articles about beer recipes, styles, homebrewing, and more to help you out on your sour beer journey!
About The All-In-One PRV:
The Spike All-In-One Pressure Relief Valve (PRV) puts your safety first without compromising on features or functionality. And when you're dealing with pressure, that's pretty damn important.
- Adjustable: Fully adjustable from 0-15psi. Simply twist the top adjustment knob to increase or decrease the pressure inside your fermenter.
- Safety First, Beer Second: CO2 produced by yeast must be handled carefully, otherwise the vessel can become over pressurized, making it very dangerous. Since Spike fermenters are designed for 15psi, that's what the All-In-One PRV is designed to release at. The seal and spring lifts to allow it to escape or "bubble out."
- All-In-One: There's a lot of PRV options out there, but the Spike All-In-One PRV combines all those features and then some in one sleek design. It has an adjustable pressure release knob, pressure gauge, gas post, quick release plunger and sanitizer cup with drain.
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