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Join Date:

09-26-2007

Last Activity:

01-26-2015 12:12 PM

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196 Likes on 134 Posts 

    ABOUT ME

  • Economist
  • Michael Tonsmeire
  • DC Homebrewers, BURP
  • Male
  • Married
  • DC
  • Washington DC

LATEST ACTIVITY

  • Posted in thread: Brewing a sour-like beer without bugs on 01-26-2015 at 01:38 PM
    To me it's like asking if you can brewing Pliny the Elder without any hops (just a bit of
    pre-isomerized alpha acid in the keg). Sure you’ll get bitterness without real hops, but
    you’ll be...

  • Posted in thread: When to bottle Berliner using WLP 655 on 01-26-2015 at 01:31 PM
    1.008I'd wait, that is pretty low attenuation for a Berliner. Some of the microbes may not have
    really gotten going yet. Warm it up and see if it doesn't drop even .001 in the next month.

  • Posted in thread: When to bottle Berliner using WLP 655 on 01-23-2015 at 01:40 PM
    So even though it's been sitting three months and the gravity might not have changed for the
    past month it would be okay to bottle it?I was told this blend takes a really long time to get
    sour. I don'...

  • Posted in thread: Old Commercial Bugs on 01-22-2015 at 09:09 PM
    Like clockwork, a week later and a small pellicle is beginning to form and small amounts of Co2
    out the airlock.How long do you typically leave your fruited sours on the fruit?6-8 weeks.
    Gravity being...

  • Posted in thread: American Sour Beer Book! on 01-16-2015 at 02:39 PM
    I've really enjoyed what I've read so far. A lot of beer books I've bought lately I've found
    myself skim reading out of boredom just wanting to be done, but you have a knack for keeping it
    interesting...

  • Posted in thread: American Sour Beer Book! on 01-16-2015 at 01:39 PM
    Up to 53 reviews on Amazon, with a 4.96 star average. Not sure what the sorting algorithm they
    use for “Avg Customer Review” is, but How to Brew is the only book in Beverages &
    Wine that r...

  • Posted in thread: American Sour Beer Book! on 01-16-2015 at 01:32 PM
    Mike - I have a question about malts; specifically American 2-Row vs Pilsner. Under Malts in
    the book, you mention that American 2-Row is a fine base given its neutral characteristics, but
    nearly ALL ...

  • Posted in thread: Tart of Darkness on 01-15-2015 at 04:04 PM
    What sucks is the local 201 Central store has about a dozen bottles of Cascade (cranberry and
    Figaro). But those phuckers are $30 and $35 a bottle!I dropped $40 for Noyaux last time I was
    in San Diego...

  • Posted in thread: When to bottle Berliner using WLP 655 on 01-15-2015 at 04:02 PM
    I probably shouldn't answer for Mike, even if I did read his book, but I'll propose a few
    theories. A higher starting gravity certainly means more sugars for the microbes to work their
    way through. I ...

  • Posted in thread: Tart of Darkness on 01-14-2015 at 08:56 PM
    Yeah, that one. I was toying with the idea of doing a sour porter, and adding cherries as well.
    I don't have an oak barrel, but cubes should give me an approximation.I assume you have no idea
    what too...

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Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!
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