Last Activity:07-30-2015 12:05 PM
Likes Given: 16
36 Likes on 31 Posts
Posted in thread: Advise on Souring a beer post-fermentation on 07-30-2015 at 11:42 AM
The short answer is yes - but I haven't done it. I've read about people routinely fermenting a
wort first with an ale yeast, then pitching something like roselare to sour. There are many
Posted in thread: My Picobrew Thread on 07-12-2015 at 11:20 PM
I just bought 30 of the tabs for 3.77! Wow
Posted in thread: My Picobrew Thread on 07-06-2015 at 10:56 AM
Thanks Kevin! One question though. Your message is a little confusing as you initially say
refrain from using PBW, and then seem to suggest it is OK to use it waif there has not been a
cleaning cycle ...
Posted in thread: My Picobrew Thread on 06-20-2015 at 01:26 AM
I don't know if it's better yet - but I goosed the malt bill slightly on my pico pale - subbed
5% Munich for half the crystal, and subbed 5% wheat for 5% of the base malt. Kept the hops the
same but w...
Posted in thread: My Picobrew Thread on 06-18-2015 at 01:47 PM
I would not use Lacto for a sour mash in the Zymatic. There are just too many areas that you
cannot clean well enough and you'd hate to contaminate your new shiny wort maker. I'm planning
on making qu...
Posted in thread: My Picobrew Thread on 06-17-2015 at 04:02 PM
I've been wondering about the berlinerweis myself - but will just pitch lacto and Sach yeast
after the boil.
Posted in thread: My Picobrew Thread on 06-17-2015 at 04:01 PM
The best advantage to me of few ting in the keg is the built in sanitation. If you started with
a clean and sanitized keg, the boil recirculating in the keg keeps it sterile (in theory
anyway). I know...
Posted in thread: My Picobrew Thread on 06-15-2015 at 10:02 PM
Interesting. Which Gordon Strong book has his water recommendations? the new one - Modern
Homebrew recipes - it list his water treatment for each of over 100 recipes. Of course, he
brews on a three t...
Posted in thread: My Picobrew Thread on 06-15-2015 at 08:07 PM
Thanks for the detailed answer. I know about salts and the impact on mash pH, but I didn't
quite understand why adding them at one time v. another prior to the chilling phase would make
Posted in thread: My Picobrew Thread on 06-15-2015 at 03:55 PM
Sorry for the stupid question - but what's the difference between adding salts at the start
(mash) compared with in he boil? Do you mean you really add salts only once the boil is going?
Since the sal...