Last Activity:02-08-2014 4:38 PM
4 Likes on 4 Posts
Posted in thread: All Brett RIS Attenuation? on 08-31-2012 at 07:35 PM
No, you need lager pitching rates on ALL BRETT beers. And yes, it does act like a sach strain
as far as attenuation percentage. Have several times pitched brett straight from a wyeast to
Posted in thread: 13 gallons of unintentionally wild Brown, can I use it?. on 08-14-2012 at 02:51 PM
Other way around. The original beers would have all been sour. Those styles you listed are
actually truer descendants of thge oldest beer styles. Modern pure culture has only been around
for a couple ...
Posted in thread: sour beer experiment on 08-10-2012 at 12:12 PM
The risk is that the fruit flavors tend to fade with time. If you add them early they will fade
while the beer is souring. Also, you will not be able to predict the flavor of the beer ahead
and so may...
Posted in thread: Sour beer starter - prepping for first lambic on 08-08-2012 at 01:06 PM
The bugfarm typically has an agressive saison strain in it. Have hear Al suggest a starter for
it, but have only brewed five gallons with a single pitch.
Posted in thread: nOOB question about hops & Lambics on 08-08-2012 at 01:03 PM
Wow, did not realize it was a necro thread. Got me good.
Posted in thread: Spontaneous beer? on 08-07-2012 at 08:12 PM
Its only two gallons. Go big (long) or go home.
Posted in thread: nOOB question about hops & Lambics on 08-06-2012 at 12:32 AM
Pediococcus is not inhibited by ibu's too much. Also, the aged hops maintain a good bit of
their bacteriostatic properties. This is why the sourness from lambics is mostly from
Pediococcus. Using aged...
Posted in thread: Le Chatelier's principle and mashing on 07-31-2012 at 11:12 AM
That's not how le chatliers principle works. The concentration of the product has to be low to
drive the reaction forward. In this case you are lowering the concentration of starting
materials. This s...
Posted in thread: Making Extract More Fermentable? on 05-29-2012 at 02:09 AM
The idea would be to remash the extract, though I imagine the enzymes would be very dilute.
Then again they don't have to do much work. Theoretically it could be possible. Couldn't you
just add sugar ...
Posted in thread: Confused about starters... on 05-19-2012 at 03:28 AM
To add further I've had beers that went into the bottle with the famed pineapple taste come out
a year later like an aged Orval.Also, I believ chad suggested that he pitched his Brett around
an ale pi...