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02-05-2012

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03-27-2015 10:31 PM

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  • Posted in thread: Omega OYL-605 Lacto Blend Experiences on 03-28-2015 at 03:30 AM
    So, it sounds like hitting that 90F pitch plays a big role. Good to know.

  • Posted in thread: Omega OYL-605 Lacto Blend Experiences on 03-27-2015 at 06:23 PM
    Maybe I'll pick up some Fermcap. chefchris - It sounds like you get a lot of heterofermative
    activity that Ishaner doesn't report with this blend. If I only get the 1 or 2 points of
    gravity change tha...

  • Posted in thread: Omega OYL-605 Lacto Blend Experiences on 03-27-2015 at 03:48 PM
    When I did it in a keg I didn't hook up a airlock and just tried to use the pressure release
    valve every now and then. Big mistake. It took 2 full days of venting a keg before I could get
    the lid open...

  • Posted in thread: Omega OYL-605 Lacto Blend Experiences on 03-27-2015 at 01:49 PM
    Would pressure play a role in performance?Since I plan to "kettle" sour in a keg, I got to
    wondering this. I've got a 1L starter in the keg now under very low pressure, just enough to
    prevent ingress ...

  • Posted in thread: Adding Additional Fermentables After Kettle-Souring on 03-26-2015 at 02:09 AM
    i've also never heard that above 1.050 won't kettle sour. i can't think of what in a 1.050+
    wort would inhibit lacto...I seem to recall that I've read it somewhere before. I image it
    would have to do ...

  • Posted in thread: Adding Additional Fermentables After Kettle-Souring on 03-25-2015 at 04:47 PM
    I'm planning on giving kettle-souring a try very soon. I have a Brett starter going now, to be
    ready after I kettle sour this weekend. I intend to keep the SG under 1.050 for the kettle
    souring, as I ...

  • Posted in thread: OYL-052 - Conan Yeast on 03-21-2015 at 02:15 AM
    Just ordered some of this. I'll be pitching into a super heavily hopped, 1.072 IPA.I've pretty
    much just been using 1056 for my IPAs. I keep those steady at 65, raising it just at the end of
    fermentat...

  • Posted in thread: Omega OYL-605 Lacto Blend Experiences on 03-21-2015 at 02:05 AM
    Thanks. I appreciate the good info your dishing out on this blend. I've got mine ordered, and I
    can't wait to use it. I heard a great discussion from a guest on The Sour Hour that got me
    stoked to try...

  • Posted in thread: Omega OYL-605 Lacto Blend Experiences on 03-20-2015 at 01:15 PM
    Ishaner - Do you think temp plays a role in favoring heterofermative activity vs. homofermative
    activity in the blend?Sounds like the plantarum works well on the low end of the temp range.
    Does, on th...

  • Posted in thread: Omega OYL-605 Lacto Blend Experiences on 03-20-2015 at 03:32 AM
    There is brevis in the blend and it is heterofermentative. In the time it takes to kettle sour,
    however, the drop in gravity is extremely slight. I'm talking OG of 1.040 to a gravity of 1.039
    in 48 ho...

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