Last Activity:03-06-2014 6:56 PM
Age:37 years old
Likes Given: 4
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Posted in thread: No Pellicle= no sour? on 12-28-2013 at 05:57 PM
Sounds good. Thx for the advise guys!
Posted in thread: No Pellicle= no sour? on 12-27-2013 at 09:59 PM
So i guess no oxygen is a good thing at this point? Pacients hasnt been an issue so far. I am
just wondering if the temp might be too cold for the bugs to do their job properly.
Posted in thread: No Pellicle= no sour? on 12-26-2013 at 02:55 AM
About 4-5 months ago I pitched wlp655 into a batch of beer. It finished fermenting in a couple
weeks, so I transfered into secondary. Since then, I have not had any pellicle formation. My
Posted in thread: South Jersey/Philly Group Buy Round 39! on 09-01-2013 at 09:51 PM
-2 CM Superior Pils-1 CM Superior Pale-1 CM WheatThanks!
Posted in thread: First real sour on 08-25-2013 at 04:05 PM
Thanks for the input, guys. I decided to order a vial of wlp 655. Im gonna do a 10g batch now
and split it. The 655 will go in one batch and the sour in the rye in the other. Im gonna use
Posted in thread: First real sour on 08-22-2013 at 04:51 PM
The sugar addition was for the hell of it. Black barley is for color, but i might cut back on
it a little so i dont get any flavor. Beersmith calculated the IBUs at 15, but i would assume
they are les...
Posted in thread: First real sour on 08-22-2013 at 12:55 AM
Hey all. I finally have time and room to do a real sour (have done sour mash berliners in the
past) and want your guys opinion on my recipe and procedure. Here is the recipe and plans:5g
Posted in thread: South Jersey/Philly Group Buy... ROUND 35! on 02-01-2013 at 03:05 AM
My first jersey grain buy. Thanks for everything, Lodura!
Posted in thread: Belma ipa on 01-20-2013 at 08:40 PM
A couple people in our home brew club tried this hop out. It basically has hardly any flavor
nor aroma. They were complaining of the aroma dying as soon as it hit the hot wort. I got to
try both a bel...
Posted in thread: Medieval Burnt Mead! on 01-17-2013 at 11:19 PM
A fellow chef of mine accidentally came up with a sauce after he over caramelized a honey
reduction. He called it burnt honey Sriracha, which is amazingly delicious. I am definitely
going to to try th...