Last Activity:02-12-2016 4:28 PM
Likes Given: 171
246 Likes on 165 Posts
Posted in thread: First Flanders Red on 02-12-2016 at 04:02 PM
I'd start with less wort if you are growing the dregs (I tend to co-pitch directly from the
bottle with the Sacch). There aren't many cells and you want activity quickly. You can step up
after a week....
Posted in thread: Dry Hopping (kegs of) Bretted Beer: thoughts, opinions, experiences? on 02-09-2016 at 04:48 PM
definitely do not dry hop if you arent going to be drinking it within a week or two. Complete
wasteIn that case feel free to send me any Orval or Cantillon Iris you have sitting around...
It's not lik...
Posted in thread: Dry Hopping (kegs of) Bretted Beer: thoughts, opinions, experiences? on 02-09-2016 at 03:49 PM
There are some fun hop-microbe interactions, but I still prefer to dry hop relatively close to
serving (I usually add them and keg condition for 3-4 weeks before serving). I'll actually be
Posted in thread: Is it ready? The 8 month old lambic question on 02-09-2016 at 03:43 PM
Adding fruit and allowing further fermentation will make it more acidic (the fruit adds acids
of its own, plus simple sugars the bacteria will turn into more lactic acid). If the gravity is
Posted in thread: Fermenatation still going after 3 months.... on 01-29-2016 at 02:56 PM
I'd give it a taste and a gravity reading. Airlocks aren't a reliable gauge of fermentation.
Posted in thread: Mixed ales sour on 01-29-2016 at 02:54 PM
Good idea to taste before adding something that could clash (or be a waste)! Pediococcus is
likely going to be the main souring microbe at work, it is relatively hop-tolerant, so you may
get good acid...
Posted in thread: Dry hopping Berliner Weisse. on 01-29-2016 at 02:50 PM
Hard to go wrong with citrusy and sour. Nelson can be domineering though, I'd probably cut it
with one of the others if you want to go that route. 2:1 Citra to Amarillo is a personal
Posted in thread: Bruxellensis v Lambicus? on 01-04-2016 at 02:49 PM
Oh really, I heard that the Brett produces the funk flavours by consuming esters, hence why I
was planning to turning my heater up to 25c during my next fermentation, but if its phenols it
Posted in thread: Bruxellensis v Lambicus? on 11-30-2015 at 06:22 PM
It's the long term exposure to oxygen (post-primary fermentation) that causes the acetic acid
production. You can certainly ferment a beer completely with 100% brett yeast and proper
aeration without ...
Posted in thread: Treehouse Brewing Julius Clone on 11-12-2015 at 01:50 PM
Whirlfloc should help the yeast flocculate out which you don't want for this beer. The yeast is
what helps give the beer it's haziness, which Julius has and we believe it to be the yeast
causing the h...