Last Activity:07-16-2014 2:58 PM
Likes Given: 11
21 Likes on 18 Posts
Posted in thread: Supplementing Roeselare Blend on 06-22-2014 at 08:02 PM
I've carbed year old 3.4 pH lambics with just sugar in three weeks. You can't be sure the sacc
is dead. Also if you bottle that soon with only Roeselare you could end up with bottle bombs.
Posted in thread: 375ml Belgian Bottles (Russian River) on 06-22-2014 at 05:58 PM
I have used both versions(capped and corked) and both worked great. Held a lambic primed to
Posted in thread: Body Retention on 04-22-2014 at 04:35 PM
You could probably use a yeast that is a high glycerol producer. I don't know the levels that
beer yeast produce though. This page has a list for wine yeast though. You could primary with
one of the s...
Posted in thread: Promoting ethyl lactate in Brett beers on 03-31-2014 at 06:54 PM
In my higher alcohol sours I like to give lacto about four days without any other bacteria or
yeast to compete. This way I can get sourness before the alcohol gets high enough to impede the
Posted in thread: No activity seen from Roeselare pitch on 03-31-2014 at 05:27 PM
Awesome, sounds like you are on your way to a great sour.
Posted in thread: 15-18% ABV Sour on 03-12-2014 at 11:59 PM
I have three five gallon batches of imperial flander's brown that come out to 11,12 and 13% I
started the 11% one with lacto only for four days at 90* then lowered the temp and added
roeselare. The 12...
Posted in thread: Wild Yeast Exchange Market on 03-12-2014 at 11:50 PM
I just want brevis though.
Posted in thread: Wild Yeast Exchange Market on 03-08-2014 at 08:09 PM
I have plenty of the Cantillon Iris C2. I just need the lacto.
Posted in thread: No activity seen from Roeselare pitch on 03-07-2014 at 05:41 AM
Oh, I missed that it wasn't the primary fermenting strain. Everything is fine then.
Posted in thread: No activity seen from Roeselare pitch on 03-06-2014 at 11:56 PM
How old are the packs? You can add some yeast if you are really worried. Belgians work well