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08-27-2016 12:25 AM

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  • Posted in thread: Wine infused sours on 08-24-2016 at 01:13 PM
    Will do. Have some sours to fruit and wine and then I'll need to eventually blend them back.
    Might be a while.....Anyone have a good calculator for bottle carbonating? Something like where
    I could put...

  • Posted in thread: Wine infused sours on 08-24-2016 at 02:15 AM
    Anyone use wine concentrate to either blend into sours (and referment) or ferment out then add
    to their sours? I'd prefer to just use grapes but I didn't want to commit to 55lbs of grapes
    and local su...

  • Posted in thread: Easy Way to Make Sour Beers (1 gal wort + dregs) on 07-01-2016 at 01:45 AM
    So you have inspired me to get into brewing sours. I've been meaning to do it and it's
    definitely better to start earlier than later.I think I'm just going to boil up some extract
    and go to town. I've...

  • Posted in thread: Lacto Brevis Temp on 06-29-2016 at 01:46 PM
    Check milk the funk wiki. If i recall they have time vs pH plots at diff't temps for several
    strains including Brevis.

  • Posted in thread: ECY on right now! on 06-24-2016 at 09:36 PM
    Ah man was that up on Ths? I didn't check. Yeah I'd like some too. :)

  • Posted in thread: Brewing tomorrow, what to do with old yeast? 3278 and ECY20 on 06-24-2016 at 01:29 AM
    Id make a starter w ecy20 and use that. If I wasn't up for making a starter id use the lambic
    blend and add 1/2 the vial of ecy20 saving the rest for a starter at a later date. But thats
    just me. Rose...

  • Posted in thread: Hacking Commercial Suicide on 06-23-2016 at 02:05 AM
    You're talking just fermented with 3711?Im not sure what is was fermented with. It basically
    tasted like a regular mild ale. Not funky, not sour. Just tasty. Not sure how it tastes now.
    Ive made a nic...

  • Posted in thread: Wlp655 vs wy3278 on 06-21-2016 at 01:45 PM
    I have used wy3278 with dregs successfully. Excellent lambic in. 6-9 months before the brett
    really kicked in and I left it to age. Not sure what sours/dregs you can get but Lindemanns
    Oude Cuvee Rene...

  • Posted in thread: ECY20 and virtually no acid? on 06-20-2016 at 03:01 AM
    I do wonder about a malty sour over time. Taking on the aged character of a malty beer (raisin,
    port etc.) may also lessen the sour perception. Dunno. Just a thought.

  • Posted in thread: ECY20 and virtually no acid? on 06-20-2016 at 01:57 AM
    Mine is only about 6 months in. I have noticed (in general) that the acidity can soften over
    time making the beer seem less acidic and more drinkable. Do you have any quantitative data
    like pH or titr...