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Join Date:

12-10-2010

Last Activity:

07-25-2015 4:06 PM

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23 Likes on 22 Posts 

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  • Posted in thread: Completely attenuated 100% Lactobacillus fermentations are not possible on 07-22-2015 at 05:13 PM
    Fantastic thread and thank you for posting your results. Anecdotally, in the last six months I
    have seen differences in the purity of Homebrew-sized pitches compared to commercial-sized
    pitches of bac...

  • Posted in thread: Culturing lactobacillus from yogurt and probiotic supplements experiment on 07-17-2015 at 03:21 PM
    The contributors at Milk The Funk have been experimenting with alternative sources of bacteria
    a lot lately.

  • 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...

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