Last Activity:01-26-2015 12:12 PM
Likes Given: 121
196 Likes on 134 Posts
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
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.
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
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