Oldsock

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• Posted in thread: chimay red with sour twist. is 4% abv too low? on 05-14-2013 at 02:48 PM
  Do i need to raise the temp on this sour batch?We usually ferment at 70ish on all our ales.
  will this need higher temp?Nope, if anything most commercial brewers temp control in the 60s.
  Although I thi...

• Posted in thread: Anybody else using BKYeast's Cantillon Brett? on 05-10-2013 at 01:36 PM
  I've got samples of all three, haven't found time to do anything with them yet though...

• Posted in thread: chimay red with sour twist. is 4% abv too low? on 05-09-2013 at 05:17 PM
  There are some great low ABV sour beers, you'll probably end up close to 5% alcohol anyway,
  pretty standard. Smart tossing some known microbes in there.Good luck!

• Posted in thread: Lacto question on 05-09-2013 at 12:58 PM
  I've taken college microbiology and like to think of myself as a pretty sharp guy, but you guys
  are describing metabolic pathways far past my expertise. I'm interested in sours, but am a
  little intimi...

• Posted in thread: Lacto question on 05-02-2013 at 06:27 PM
  [quote=cluckk;5161577]Sure,First: The wiki page for Lactic Acid fermentation says, It is "an
  anaerobic fermentation reaction."Second: in Lactobacillus delbrueckii (sold by White Labs) is
  listed as h...

• Posted in thread: Rapsberry Rye-Wheat Sour Mash on 05-02-2013 at 02:28 PM
  Yhea, that was the big interrogation point for me, the level of sourness. I can't really go by
  taste and brew when it's OK, because I have a busy schedule and I'm brewing at a predicted
  time.I think I...

• Posted in thread: Lacto question on 05-02-2013 at 02:24 PM
  From what I've gathered on the subject, and going on my own experience, lacto produces lactic
  acid anaerobically but in the presence of oxygen the heterolactic will produce ethanol and
  co2.Do you have...

• Posted in thread: Flavour Development with Brett Brux on 05-02-2013 at 12:55 PM
  The character may change, but odds are it won't radically soften. Those Wyeast packs have a lot
  of cells, I also find I get a more complex/integrated Brett character if I dry a beer out as
  much as pos...

• Posted in thread: Lacto question on 05-02-2013 at 12:52 PM
  I did a 100% WL Lacto fermented Berliner. Sadly despite not pitching any yeast, the result is
  only faintly tart. It smells like a lacto-y Berliner, but the taste is similar to an American
  wheat. I've ...

• Posted in thread: Rapsberry Rye-Wheat Sour Mash on 05-02-2013 at 12:48 PM
  Sour mashes are hard to predict. Try to keep oxygen out, purge with CO2 if at all possible.
  Other than that, taste as you go. You can measure the pH too. The big issue with pre-souring is
  that if you ...