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09-26-2007

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09-29-2014 10:08 AM

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161 Likes on 113 Posts 

    ABOUT ME

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

LATEST ACTIVITY

  • Posted in thread: aging a brett beer on 09-19-2014 at 03:28 PM
    how do you deal with this when bottling? Let it go to .000 in a carboy and then add priming
    sugar and bottle?Very few Brett'd beers will drop all the way to 1.000. As long as the gravity
    is stable (fo...

  • Posted in thread: Controlling Brettanomyces flavours w/ brewing techniques on 09-19-2014 at 03:23 PM
    I have a question people here might be able to help with. From reading Chad's research, I get
    that brettanomyces produces a vinyl phenol reductase, which means it can convert 4-vinyl
    derivative into 4...

  • Posted in thread: aging a brett beer on 09-19-2014 at 12:29 PM
    I can't remember the source, maybe an interview on the brewing network, but i think i remember
    hearing that to get good carbonation it's only like .003 gravity points or something, so if you
    are at 1....

  • Posted in thread: aging a brett beer on 09-16-2014 at 02:44 PM
    3-6 month is more than enough. I would take the first gravity reading at 6 weeks, and again at
    8 weeks. if stable youre likely good to package, assuming its sufficiently dry. Brett does a
    lot of great...

  • Posted in thread: American Sour Beer Book! on 09-11-2014 at 12:59 PM
    This is mostly a question for Mike, but anybody else, please chime in with other opinions
    etc...Most of my sours are in the 10-15 IBU range, pretty much at flavor threshold. Sour
    American calls for 13...

  • Posted in thread: American Sour Beer Book! on 09-10-2014 at 08:38 PM
    ...how much oak do I add to a carboy to simulate the barrel. The issue is that barrels aren't
    boiled for 10 minutes. They are often used for several wines over the span of a couple years
    before they ...

  • Posted in thread: American Sour Beer Book! on 09-10-2014 at 02:46 PM
    Cool. One issue, though. You are saying .3 oz of dry cubes per gallon. Folks have calculated
    1.2 oz of dry cubes. Why the large difference?Is your question: why is there a discrepancy
    between how much...

  • Posted in thread: American Sour Beer Book! on 09-09-2014 at 02:53 PM
    Mike,I bought your book last weekend and like it a lot thus far. I did have one question that
    popped up during reading it though. You mentioned that you thoroughly aerate your wort and and
    pitch a suf...

  • Posted in thread: American Sour Beer Book! on 09-09-2014 at 02:47 PM
    Good catch! Although with that said that would double the amount of cubes necessary to simulate
    an actual barrel to 46 cubes or 1.2 ounces of dry cubes. Or has my brain fried from being
    outside all we...

  • Posted in thread: Controlling Brettanomyces flavours w/ brewing techniques on 09-09-2014 at 02:43 PM
    Finally wrote up an experiment I started a few months ago. Looking at the difference between
    the same Brett strain in a high 4VG wort (ferulic acid rest and Belgian ale) and low 4VG wort
    (single infus...

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