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09-16-2013

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12-08-2016 3:59 AM

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  • Posted in thread: Plate Chiller - Oxygen Ingress on 12-04-2016 at 03:45 AM
    What specifically concerns you with oxygen exposure? Oxygen doesn't actually cause problems
    with off flavors with lactobacillus. And brettanomyces scavenges oxygen during its growth
    phase, so acetic a...

  • Posted in thread: Spontaneous ferment attempt on 11-29-2016 at 04:27 PM
    How do those taste? Do you reuse that culture for more brews? Does the flavor change from
    generation to generation? I just brewed my 1.033OG wort with 20 IBU hops. I put 2 quarts into 7
    containers, an...

  • Posted in thread: Low IBU or No IBU for Sour Beer on 11-28-2016 at 07:50 PM
    I don't use any hops in my quick sour beers. All they do is inhibit the lacto, which is kind of
    counter-productive in this kind of beer. Give it a good boil to kill everything, pitch your
    lacto, and t...

  • Posted in thread: Spontaneous ferment attempt on 11-28-2016 at 07:47 PM
    I do a couple of spontaneous inoculations per year. One in the early spring and one in the late
    fall. It's definitely do-able, and you can expect to see the start of fermentation after 4-7
    days or so....

  • 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. :(

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