Last Activity:10-29-2013 8:57 AM
Likes Given: 3
18 Likes on 15 Posts
Posted in thread: Brettanomyces in St. Bretta and Hopsavant on 10-29-2013 at 05:26 AM
About to brew some 1 gallon batches this weekend using these 6 strains from Crooked Stave along
with another 4 other strains (1 brett, 3 "clean"), and in the starters I've been raising from
Posted in thread: Brett strain in Green Flash Rayon Vert on 10-29-2013 at 04:12 AM
I know it's Brux, but it doesn't taste quite like aged Orval. I get a different brett character
from both. Just goes to show how much brett can vary, I suppose.Oh yeah, that's definitely
Posted in thread: Lacto + Pedio vs Pedio Only on 10-29-2013 at 02:34 AM
He doens't specifically exclude sacc, but does say you need to use brett with pedio at 1:41 in
the 07 show. I know you'll argue and tell me that doesn't disprove your point and I don't
Posted in thread: Lacto + Pedio vs Pedio Only on 10-29-2013 at 12:52 AM
Ok, you win the internet. Have a good night. :mug:Lol. Please though, post that source if you
find it. I'd be interested to read/listen to the rationale and how that can occur given the
pathway. Not s...
Posted in thread: Lacto + Pedio vs Pedio Only on 10-29-2013 at 12:43 AM
Wow, you're a quick listener. I'll relisten, but I'm fairly certain he touches on brett being
needed to clean up pedio.I've heard both of those interviews posted from individuals on Reddit.
I did re-s...
Posted in thread: Lacto + Pedio vs Pedio Only on 10-29-2013 at 12:29 AM
Again, not saying sacc won't reduce diacetyl, but doesn't it have to be active to do so?How
active can 1056 be after a month, much less three by the time pedio really gets going?After a
Posted in thread: Lacto + Pedio vs Pedio Only on 10-28-2013 at 11:42 PM
I'm not suggesting sacc won't reduce diacetyl, but prevaling opinion of well respected brewers
is that it's not capabale or reducing the diacetyl created by pedio below the detection
threshold so you'...
Posted in thread: Lacto + Pedio vs Pedio Only on 10-28-2013 at 11:14 PM
How do you know there wasn't something residing on the apricots (or you equipment) that cleaned
up the diacetyl? It seems like you're rationalizing anecdotal evidence rather than proving
Posted in thread: Lacto + Pedio vs Pedio Only on 10-28-2013 at 11:01 PM
I won't claim to understand what you're saying, but why doesn't diacetyl always go away with
aging when produced by sacchromyces or by a lactic acid bacteria in a sacchromyces beer?All
Posted in thread: Lacto + Pedio vs Pedio Only on 10-28-2013 at 09:30 PM
I made 10 gallons of an all citra Wheat beer (12 lbs. wheat malt, 8 lbs. 2 row, 1.5 lbs
caravienne) at 25 IBU and OG 1.059. Fermented with 1056, and then took 5 gallons of it and
added 6 lbs of aprico...