Last Activity:12-08-2016 3:59 AM
Likes Given: 5
103 Likes on 89 Posts
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
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
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
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. :(