- Posts 7
Last Activity:11-04-2012 11:03 AM
Posted in thread: Does anyone have a Russian River Consecration recipe? on 06-19-2012 at 10:44 PM
Brett in your Berliner Weisse? Lactobacillus is more typical for that style.My mistake. It is
Lactobacillus. I used a yeast cake from a berliner weisse that was made with the White Labs
blend that rel...
Posted in thread: Does anyone have a Russian River Consecration recipe? on 06-15-2012 at 08:34 PM
@Stevehollx.Did you use dried or ripe black currants?
Posted in thread: WLP 630 Limited Release Berliner Weisse on 06-04-2012 at 04:30 AM
I brewed with this yeast March 2011 and bottled this past February 2012. I was hesitant about
the beer turning out well until the past month or so where It's fully carbed and the tartness
is coming ou...
Posted in thread: Sans Le Chat from "Wild Brews" on 04-26-2012 at 04:29 AM
I can't get jolly pumpkin around here. I wonder if there is an easy way for me to get their
Posted in thread: Use champagne yeast to carb big beers on 04-19-2012 at 06:49 PM
Would there be any benefit or disadvantage to adding the champagne yeast after primary
fermentation and let it sit for a week, then bottle? The benefit of course is peace of mind.
The champagne yeast ...
Posted in thread: Does anyone have a Russian River Consecration recipe? on 11-18-2011 at 03:17 PM
I wonder if I could ferment with belgian abbey ale yeast for a week or two and rack it on to a
berliner weisse yeast cake in order to give this a big shot of brett...
Posted in thread: Sans Le Chat from "Wild Brews" on 11-11-2011 at 04:28 PM
Only 4-6 weeks of fermentation to get those sour characteristics??