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02-03-2012

Last Activity:

09-13-2015 4:09 PM

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  • Posted in thread: Tart of Darkness on 09-13-2015 at 01:39 AM
    I bottle but do not re-yeast.I bulk feed the beer a few weeks before packaging to give Bret and
    the gang a wake up call.That way the beer has seen some recent fermentation,has more chance of
    carbing u...

  • Posted in thread: Tart of Darkness on 09-13-2015 at 01:38 AM
    Sorry forgot to ask in my last post. For bottling are people adding some fresh yeast since it
    has been sitting so long or does the brett keep working and produce CO2? Sorry blanking on the
    reaction of...

  • Posted in thread: Tart of Darkness on 09-06-2015 at 04:54 PM
    Finally tried our version brewed with ECY20 in March of 2014. We added some wine yeast at
    bottling and after four weeks, it still needs some carb, but the beer overall is very good.
    Definitely tart, b...

  • Posted in thread: Tart of Darkness on 01-13-2015 at 09:05 PM
    Same idea here. You guys pitching the full ecy20 vile into 5 gallons?To me ToD isn't too funky
    and ecy20 sounds like that's what it is going to make, funk. But the hope is for a funky stout
    that could...

  • Posted in thread: Tart of Darkness on 03-04-2014 at 07:59 PM
    I was under the impression Bug County had sacch. in it? The mix countains Farmhouse Brett,
    which itself is a blend of Brett and a Saison sacch. strain.It does have sacch, but can't
    confirm how much or...

  • Posted in thread: Tart of Darkness on 03-02-2014 at 02:34 AM
    Same idea here. You guys pitching the full ecy20 vile into 5 gallons?To me ToD isn't too funky
    and ecy20 sounds like that's what it is going to make, funk. But the hope is for a funky stout
    that could...

  • Posted in thread: Tart of Darkness on 01-17-2014 at 02:26 AM
    I just scored some ECY Bug County. I'm thinking of brewing another batch of ToD to use it in.
    What do you think?The guy I brew with and I are doing the exact same thing. I'm assuming it
    will work out ...

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