Last Activity:01-20-2017 12:13 AM
Likes Given: 5
103 Likes on 89 Posts
Posted in thread: Wild chokecherry wine on 01-06-2017 at 01:04 AM
Agreed, it's hard to say from the description, but that doesn't sound terribly much like
chokecherries. Chokecherries turn almost black when they're really ripe. Could you have
cranberry viburnum? The...
Posted in thread: Dirty dozen primary tastes like clean abbaye? on 01-06-2017 at 12:42 AM
The couple times I've used DD, I haven't been terribly impressed. They came out pretty clean,
even after 18 months or so.
Posted in thread: Airlocks and Brett/Sour Beers on 01-05-2017 at 07:01 PM
Go to the s-type airlocks, as they take much longer to dry out than the three piece airlocks.
And it only takes a small amount of liquid to keep them sealed, whereas the three piece takes a
Posted in thread: ECY04 or Funk Weapon #2 for Primary on 01-04-2017 at 09:33 PM
Last time I used fw2, I didn't have krausen until day 5. Very slight pellicle after 36 hours.
Brett tests your patience...
Posted in thread: ECY04 or Funk Weapon #2 for Primary on 12-20-2016 at 01:04 AM
Definitely the funk weapon #2. Anomala really shines in secondary, but funk weapon 2 is insane
fruity/juicy. Mash high and you should end up with some residual sugars... the last one I did
was mashed ...
Posted in thread: Brettanomyces bruxellensis fermentation time on 12-18-2016 at 04:05 PM
Esters tend to dominate the flavor profile in a young brett beer. They break down over time,
though, leading to the phenolic flavors taking over in the long run.
Posted in thread: Brettanomyces bruxellensis fermentation time on 12-15-2016 at 04:22 AM
if you bottle it after 3 or 6 months, will it still be able to carb it up?i started a similar
small batch (brett secondary) about a month ago, and plan to cold crash and bottling it at
around the 3 mo...
Posted in thread: Bottle Dregs to old? on 12-12-2016 at 10:47 PM
The microbes will be more active at room temperature or slightly warmer, which is kind of what
you want. I usually keep them off in a corner until it looks like they're doing something, and
then keep ...
Posted in thread: Bottle Dregs to old? on 12-12-2016 at 09:12 PM
I really like to keep my bottle dregs in a 5-gallon carboy full of 1.050 wort, preferably
fermented out with some phenolic yeast. But seriously, if you're storing bottle dregs long
term, you don't wan...
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...