Last Activity:09-04-2015 2:04 AM
Likes Given: 5
43 Likes on 37 Posts
Posted in thread: Wild chokecherry wine on 08-31-2015 at 04:44 PM
I still have a case of this from 2013, and it is aging into a very nice wine. The first couple
of years it was extremely bitter and astringent, but the last 6 months the tannins have
mellowed and the ...
Posted in thread: Why no DMS in no-boil Berliners? on 08-30-2015 at 02:47 AM
There's DMS in short boil Berliners sometimes. It depends on the malt used, as there is huge
variation in the SMM content in different Pilsner malts. But that's not a no-boil Berliner. A
no boil Berli...
Posted in thread: Sour Beer and Whole Grapes on 08-29-2015 at 02:45 PM
He's talking about blending commercial wine into the finished beer in the bottling bucket or
keg, as the quality of wine grapes we can get as homebrewers are usually inferior to what
Posted in thread: Lacto and DMS on 08-28-2015 at 06:49 PM
Wlp677 has a low range, has anyone had success souring around 70 with it?677 is delbrueckii,
and doesn't really work that great at any temperature.
Posted in thread: Lacto and DMS on 08-28-2015 at 06:14 PM
The lacto species used has a pretty big impact, too. If you can get a culture with l.
plantarum, you can cool to 90°F, pitch your culture, and let it free fall. It does best at
lower temperatures. 12-...
Posted in thread: Would you pitch this into wort? on 08-28-2015 at 11:12 AM
I'd pitch it in wort, give it a couple weeks, and pitch sacch yeast depending on what it does.
Posted in thread: Did I dodge an infection? I hope so! on 08-27-2015 at 03:56 PM
It very well could be brett, but it's hard to say from a pellicle. I've had brett pellicles
that looked like that, though. I wouldn't bottle it at that gravity - it might attenuate more,
but you shoul...
Posted in thread: Would you pitch this into wort? on 08-27-2015 at 03:53 PM
Apple juice is a good medium for growing lacto, too. Might want to give that a try if you don't
Posted in thread: Would you pitch this into wort? on 08-27-2015 at 02:03 PM
I'm in the process of building a starter from pickle brine. There should be lots of lacto and
pedio in there for sure. Maybe try a test batch or toss some of the liquid into some starter
Posted in thread: Damn fruit fly on 08-26-2015 at 04:19 PM
Probably something like clostridium bacteria, and not acetobacter. Acetobacter need oxygen to
make vinegar, whereas clostridium is more than happy to work in a moderate pH environment free
of O2. And ...