Last Activity:10-08-2015 2:18 AM
Likes Given: 1
23 Likes on 22 Posts
Posted in thread: To Kill or Not to Kill... Sacch Yeast before fruit on 10-08-2015 at 09:11 PM
Maybe they added the fruit during primary fermentation? In which case, yeah, you would probably
lose a lot of the delicate aromatics to fermentation. Maybe they didn't use enough fruit per
Posted in thread: To Kill or Not to Kill... Sacch Yeast before fruit on 10-08-2015 at 12:29 AM
I would recommend fermenting out the beer with your NE Abbey strain, then racking the beer to a
secondary with the fruit. You will want to wait at least four weeks (in my experience) for the
yeast in ...
Posted in thread: Can mannose continue to sour a beer? (Pedio, FG <1.000) on 09-18-2015 at 03:04 AM
Agreed - interesting!
Posted in thread: TYB Farmhouse Sour Blend on 09-18-2015 at 03:02 AM
I'm curious:How does the acidity come across at that FG? How did you achieve such attenuation -
mash low? Ferment high? Big healthy pitch?Did you use a starter or pitch the vial?
Posted in thread: SCOBY from Jolly Pumpkin Dregs? on 08-18-2015 at 01:43 AM
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.