Recent content by BMan1113VR

My guess would also be that it is a Port Brewing strain, although there is a slight chance that it might be the strain that Alesmith uses. I'm thinking time for a huge IIPA...something along the lines of a Hop Suey, PTY or Maharaja (some of the older, bigger batches)

If it already dropped 2 points in that time period it shows that the bugs are still working. The maltodextrine you added IS nearly fully fermentable for Brett.... also tasting it on a weekly basis will increase the acetic acid with the exposure to oxygen, so I'd stop doing that often...

What is "overly" sour to you? If you want to replicate (or even get close) to real lambics, I'd suggest pitching the bugs to primary (assuming you are fermenting in a carboy and not an oak barrel)

Did an imperial rye black IPA that is tasting pretty good so far. Malt bill was: 15# 2 row 2# Flaked Rye (and the original was going to be chocolate and carafaIII, but they only had carafa II so i did): #.75 Chocolate #.50 Carafa II #.25 Roasted Barley.... Mashed low... A touch over 100 IBUs...

Sorry for bring up an old post...its a shame that Simcoe appears to be gone pretty much everywhere...Hopsdirect still has some amarillo... I hadn't heard anything about the chinook shortage. The third hop I heard there was a shortage for was citra (which sucks)... I might be able to deal with...

Good to know...I have a bottle in the fridge :rockin:

I find brewpal to basically be a mini (and easier to use) version of beersmith. Great stuff. I was on ibrewmaster before...didn't like it. Brewmath is good for quick calculations.

http://en.wikipedia.org/wiki/Solera

You could also backsweeten with a non fermentable like store bought sugar substitutes (sucralose, saccharin) or lactose.

I don't know if you need to dump a funky ciders. A lot of French and english style ciders have wild yeasties in them and (to some) taste great. He could be seeing some sort of wild bugs that the people in the wild brew forums see... I also recently finished a low alcohol cider that was oaked...

You can add some yeast neutrient. Not sure how it will work as the acid enviornment will be pretty harsh on they yeasties. Also, as Bluechicken said, the final result might not be that tasty...super dry, thin, alcoholic, and acidc (and not in a good way like a lambic, but in a harsh, chemical way).

Interesting...I wish there was a US oriented version...

Very interesting that you ended up with straight lacto and brett...is it on the earthy side or the sour side? Normandy style or Basque style?

Yup, thats a helpful link, but it seems to be aimed more for beer (adding during the boil) than cider.

Howdy, I just racked to secondary a batch of cider that I intend on bottling, naturally carbonating, and spicing. Here is the base recipe that I have done: Plan: ~7.5 ABV spiced cider. Rack to secondary and "dry spice" (dry hop with spices). Juice: 512 FL OZ (4 US Gallons) organic apple juice...