Last Activity:12-04-2016 5:17 AM
Likes Given: 796
752 Likes on 579 Posts
Posted in thread: Plate Chiller - Oxygen Ingress on 12-04-2016 at 05:17 AM
What specifically concerns you with oxygen exposure? Oxygen doesn't actually cause problems
with off flavors with lactobacillus. And brettanomyces scavenges oxygen during its growth
phase, so acetic a...
Posted in thread: Plate Chiller - Oxygen Ingress on 12-03-2016 at 08:54 PM
Right but is that first push something I should run off or does it not create an issue? Also
just because something isn't leaking doesn't mean theres an airtight seal. It obviously isn't
an issue for ...
Posted in thread: Who's submitting entries to comp in South Korea? (1st prize = $4200) on 12-02-2016 at 11:35 PM
and just so you guys know what I will be sending so you know what your up against... It's a
Double chocolate macadamia nut coffee cherry extra imperial french stout aged for 5 years on
Posted in thread: Plate Chiller - Oxygen Ingress on 12-02-2016 at 09:14 PM
Has anyone had issues with a plate chiller causing too much O2 ingress and funking up their
sours? Im working on scaling my 5gal batches of quick sours up to a bigger system and will have
to use a pla...
Posted in thread: New Hop - “Fresh tropical citrus, with a hint of wafting joint smoke from around the" on 11-24-2016 at 03:21 PM
Got around to brewing with this hop and I think people are going to like this variety. Citrusy,
earthy, mildly floral, not too sharp or green. Not overly "juicy" but complex and balanced.
Posted in thread: Interesting German Brewing PDF on 11-21-2016 at 06:39 PM
I have a LoDO chocolate RIS on right now that's awesome with nearly 15% roasted malts. I also
made a smoked Porter that came out fantastic and was very well received by a lot of people
Posted in thread: Training Wheels Berliner - good intro to sours on 11-20-2016 at 07:51 PM
I'm proud to say my AG imperial dry hopped version of this recipe got extraordinary approval
today. We did a small release for our monthly artisan market and it just so happened the
friggin owner of G...
Posted in thread: Training Wheels Berliner - good intro to sours on 11-19-2016 at 10:38 PM
Initially I was going by taste but now I go by ph. My Berliners generally finish around 3.1-3.2
and have more pucker than most commercial examples, especially more traditional examples. If
this is wha...
Posted in thread: Training Wheels Berliner - good intro to sours on 11-19-2016 at 05:23 AM
I think I am going to give this a try, however I am going to let oyl-605 ride out for a few
months, get some super sourness.Anyone ever do this?You would have to pitch the lacto and yeast
Posted in thread: Interesting German Brewing PDF on 11-12-2016 at 12:45 PM
Your sulfur tolerance is more yeast dependent more than anything.What exactly do you mean by
sulfur tolerance? Like the limit your yeast can handle?