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09-16-2013

Last Activity:

07-27-2016 11:20 AM

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  • Posted in thread: Topping Off the Carboy on 07-16-2016 at 05:34 PM
    @crane, that's a really good idea! Even if you carb it to a low level, the co2 in the top-off
    beer would be a good way to purge the headspace. I assume you're using your barrel for primary
    fermentatio...

  • Posted in thread: Yogurt Fast Sour - Sauerweißbier on 07-16-2016 at 01:47 AM
    Good! Use your funkinating feelings, boy. Let the funk flow through you!

  • Posted in thread: Topping Off the Carboy on 07-16-2016 at 01:20 AM
    I have an unreasonable obsession with topping up carboys, so my preferred option is #3, top up
    with what you have on hand that's kind of close. That being said, I think a Flanders is good
    with a littl...

  • Posted in thread: Brett Dregs - Starter. What did I do wrong? on 06-10-2016 at 04:06 PM
    True, but acetic acid is a precursor to ethyl acetate, which brett can create from acetic acid
    and ethanol.

  • Posted in thread: "Sour" beers not sour enough... on 06-07-2016 at 02:35 AM
    I am preparing to try my first lacto soured Gose styled beer. After reading all of these
    comments, I am afraid that I'll fail to produce a decent sour.Don't let the comments here
    concern you - they're...

  • Posted in thread: When do you guys first sample your sour? on 06-06-2016 at 12:58 AM
    The original la folie with cork and caged bottles was not pasteurized. Since around 2011 or so,
    the newer releases have been pasteurized. :(

  • Posted in thread: How hard is it to keep a sour mash temp? on 06-03-2016 at 02:23 PM
    White labs lacto tends to be pretty weak. It may be months, if ever, before it sours. If you
    went with lacto p, you could pitch some us-05 after it has soured and have something ready in a
    couple of w...

  • Posted in thread: How hard is it to keep a sour mash temp? on 06-03-2016 at 12:45 AM
    Best advice? Don't do a sour mash - they can result in so many problems, that I don't think
    it's worthwhile. A much better way is to make your unhopped wort, pitch a pure culture, and let
    it go until ...

  • Posted in thread: Good Infection or Bad Infection on 05-28-2016 at 02:23 PM
    Nothing to worry about, pellicles can be weird sometimes. Even if something were alive on the
    berries, it'll have a tough time competing in there with the alcohol and brett.

  • Posted in thread: Bottling a very old sour on 05-27-2016 at 03:11 PM
    Yes, champagne yeast will do fine. I would rehydrate it first.

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