Last Activity:01-04-2016 4:02 PM
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23 Likes on 22 Posts
Posted in thread: Nano sour batch test on 11-30-2015 at 05:13 PM
That's pretty similar to what I've done. Mixed up about 1L of DME wort, split it into about 10
mason jars and left them out overnight to collect wild yeast and bacteria. I propped up the
Posted in thread: To Kill or Not to Kill... Sacch Yeast before fruit on 10-15-2015 at 02:34 AM
Jeffs blog is bikes beer and adventure if you want to track him down.
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.