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12-10-2010

Last Activity:

06-28-2015 4:46 PM

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  • Posted in thread: ISO: Brettanomyces bruxellensis var. Drei on 04-16-2015 at 06:20 AM
    Looks like Vrai is available in homebrew vials through the WL commercial site. No commercial
    sized pitches listed yet.

  • Posted in thread: ISO: Brettanomyces bruxellensis var. Drei on 04-14-2015 at 06:45 AM
    I use Drie in my brewery...Any word on when Vrai might be available?

  • Posted in thread: Transfer to secondary early for brett? on 03-04-2015 at 12:13 AM
    I think it's a great idea. I did this recently, transferring a nearly finished saison on top of
    slurry containing Brett and Lacto. Time will tell whether it gets funky or tart.

  • Posted in thread: Yeast for a Berliner Wiesse on 03-03-2015 at 11:58 PM
    Check out the wild brewing section. You will probably get more responses to this question.

  • Posted in thread: Faro lambic/spontaneous open fermentation on 03-03-2015 at 11:45 PM
    I recommend checking out the wild brewing section of hbt. Folks have done all sorts of fun
    sours! Cheers

  • Posted in thread: abv after adding strawberries on 03-02-2015 at 05:48 AM
    Read: fruit purée strawberries are 8 Plato or 1.032 ... You are actually watering down your
    beer by adding strawberries.https://shop.fruitforbrewing.com

  • Posted in thread: Does my lacto starter look right? on 02-26-2015 at 05:55 PM
    I had a similar experience with a vial of L delbrueckii from white labs. It looked like a
    normal yeast fermentation and only dropped the pH to about 4.1 with about 80% attenuation.
    These results were ...

  • Posted in thread: Berliner Weisse lacto experiments on 02-16-2015 at 05:34 AM
    Big respect for the day to day measurements. Cheers to you!I did an experiment at the 5 gallon
    volume recently, trying to identify a bacteria that would work well in my brewery. I don't have
    any great...

  • Posted in thread: Yeast contamination in wyeast pediococcus 5733 on 02-16-2015 at 05:27 AM
    Maybe the yeast labs include yeast in their bacteria starters so that the cultures produce
    alcohol to reduce the risk of infection in the propagation stage. I don't know... Just a
    thought.

  • Posted in thread: Tart and Funky Saison on 02-06-2015 at 04:52 PM
    Thanks for sharing! I too listen to the Sour Hour every time it's on air. I save the podcasts
    to listen to when traveling. I haven't had Saison Bernice yet but I'm always looking. I think I
    like that ...

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