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09-16-2013

Last Activity:

01-20-2017 12:13 AM

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  • 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
    good amoun...

  • 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...

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