Last Activity:02-25-2015 1:46 PM
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8 Likes on 7 Posts
Posted in thread: Hop Tolerant Lactobacillus? on 08-16-2014 at 12:23 AM
The new Wyeast is Lacto Brevis.spontaneousfunk.blogspot.com
Posted in thread: My First Brett Saison on 07-24-2014 at 02:16 PM
If it finished at 1.005 and that's where you bottled, the Brett will continue to do work. The
question is how much and whether the current character of the beer will cover up any additional
Posted in thread: Adding bottle dregs later in the game on 07-23-2014 at 09:42 PM
If the commercial beer is good, by all means add the dregs. It's definitely not too late. While
you might not gain too much, Brett is definitely working 4-6 months into a beer like that. With
Posted in thread: My First Brett Saison on 07-23-2014 at 09:28 PM
right, but i believe the "works faster" observation is when the brett is added at bottling
(i.e. first introduced to the beer). in this beer's case, the brett has had plenty of time in
secondary to do...
Posted in thread: My First Brett Saison on 07-23-2014 at 02:41 PM
One initial possibility is that the Brett has contributed a decent amount, but that the hop
character is covering up anything that is distinctly noticeable as Brett. Fruity
characteristics could all j...
Posted in thread: Lambics and Oak on 06-19-2014 at 02:27 PM
In my experience it's generally not noticeable to subtle, unless it's something specifically
advertised about the beer, e.g. Cantillon Nomad having a wine barrel character. The one
exception to this f...
Posted in thread: First sour, Wanting sour saison advice. on 03-10-2014 at 02:22 PM
Cabbage and Brussels sprouts smells are okay so long as it doesn't smell like rotting garbage!
Best of luck.Blog: spontaneousfunk.blogspot.comSent from my iPhone using Home Brewing
Posted in thread: Apple Juice Lacto Starter on 03-04-2014 at 12:40 PM
I should also add that I've used lactic acid, citric acid and acidulated malt to adjust pH all
with favorable results.Yes, sorry, I meant a calculator to adjust ph of starter liquid, not
Posted in thread: Apple Juice Lacto Starter on 03-04-2014 at 12:25 AM
A quick trick that I've found works pretty well is acidifying the starter liquid to a pH of 4.0
or less before you pitch the grain. This keeps some of the less desirable bacteria and wild
yeast in che...
Posted in thread: Gose critique, please. on 03-03-2014 at 09:12 PM
I've looked around a bit and I think what you need to do is never let it get above 180 F, or do
a full boil. DMS is created from SMM (which is present in all malt) and this starts to happen
at 180 and...