VIEW MY

Baloo

Gift Premium Subscription To Baloo

Join Date:

06-30-2009

Last Activity:

03-23-2013 12:13 PM

    ABOUT ME

  • Seattle
  • Wit
    Lambic (pre fruit, Brettanomyces)
  • IPA on French Oak
  • IPA
  • Male
  • Married

LATEST ACTIVITY

  • Posted in thread: American Lambic Project on 06-19-2012 at 12:28 PM
    It does. You get acetic acid by replacing two of ethanol's hydrogen molecules with oxygen

  • Posted in thread: American Lambic Project on 06-19-2012 at 04:46 AM
    There’s a chart in wild brews that details the amount of Oxygen that diffuses through
    various vessels. A 40L home-brew keg comes in at about the same as a 200L commercial HDPE
    fermenter and just...

  • Posted in thread: American Lambic Project on 06-18-2012 at 03:58 PM
    QUOTE=dwarven_stout;4179743] That's why I'm skeptical of your claim that (paraphrased) "wood is
    essential because bacteria won't grow without it". I never said bacteria wouldn’t grow without
    wood. The...

  • Posted in thread: American Lambic Project on 06-17-2012 at 04:54 PM
    It doesn't make any more sense to say "stratum". Not to be overly pedantic, but you're talking
    about the bugs using the chips as some sort of habitat, not having them sedimentate out.
    Correct while ye...

  • Posted in thread: American Lambic Project on 06-17-2012 at 12:11 AM
    "a strata" is a breakfast food. Delicious, too. That should have been the singular "stratum",
    in the geologic sense. I'm in the middle of a Kölsh brew and not spending time proof-reading.
    The point is...

  • Posted in thread: American Lambic Project on 06-16-2012 at 11:05 PM
    First the function of the Oak is to provide a strata for the bacteria to grow on, not to impart
    any flavor so you definitely do not want a new barrel, but you definitely want Oak in your
    fermenter. Yo...

  • Posted in thread: Newb question about Carbonation on 07-02-2009 at 08:11 PM
    PV =nRT It's not just a good idea it's the Law carbonate beer you need CO2 and pressure. Yeast
    + sugar in a capped bottle and CO2 from a tank into a sealed keg are the two most common ways
    to do it a...

  • Posted in thread: Help with this recipe/schedule on 07-02-2009 at 06:21 PM
    One other solution would be to go down to your LHBS and ask for a malt extract substitute for
    the Marris Otter. Don't get me wrong I love MO, and use it in all my Burton on Trent style
    brews, but I'm ...

  • Posted in thread: How did you find us? on 07-02-2009 at 05:18 PM
    Decided to make my first Lambic; Google lead me to several solid threads here.

  • Posted in thread: Adding Flavors to the Primary?? on 07-02-2009 at 05:09 PM
    Any draw backs?Since you asked:Trub and autolysing yeast can import flavors you probably don't
    want into your beer, and stirring them up increases that chance. Which is why you're better off
    racking t...

FORUM SIGNATURE
Back at it after way too long of a hiatus
0 COMMENTS
POST A COMMENT