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


  • Posted in thread: WLP648 Brett Brux Trois Vrai - Single Strain Primary Fermentation on 05-09-2016 at 01:55 AM
    I've had some 688 kicking around for a couple months. Pitched it for bottle conditioning in a
    Westy Blonde clone, thus far not impressive (but still young). Today I pitched the stepped up
    starter into...

  • Posted in thread: Treehouse Brewing Julius Clone on 03-10-2016 at 01:17 PM
    High levels of chloride also hinder yeast flocculation, could be part of the reason these
    usually easy clearing strains end up making cloudy beers.

  • Posted in thread: No boil beer on 02-23-2016 at 01:26 PM
    I was just looking at this article a bit ago! And DMS has been my main worry with the no boil
    because I have no quick cooling methods. In fact I usually pour straight into the fermenter and
    seal it up...

  • Posted in thread: No boil beer on 02-22-2016 at 08:13 PM
    warn that this is a recipe that is very process driven. I chatted with the head brewer of a
    well-regarded craft brewery that brewed a batch based on my technique but ended up having to
    dump the beer...

  • 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
    stable, it...

  • 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...

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