Last Activity:07-15-2012 7:39 PM
Posted in thread: WLP090 San Diego Super Yeast on 07-02-2011 at 02:40 AM
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 ...
Posted in thread: The story of my wild so far. on 06-14-2011 at 11:43 PM
Still not bottled and I'm tasting it every other week. The acetic quality is getting more
intense and it reeks of Brett goodness. I've gotten some tips from some highly regard pros and
they say go ahe...
Posted in thread: Lambic with Lambic Blend yeast from the start? on 06-14-2011 at 10:32 PM
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
Posted in thread: CDA/Black-IPA brewers; how much (and which) Carafe Special are you using? on 03-22-2011 at 06:11 PM
Did an imperial rye black IPA that is tasting pretty good so far. Malt bill was:15# 2 row2#
Flaked Rye(and the original was going to be chocolate and carafaIII, but they only had carafa
II so i did):#...
Posted in thread: Hop Shortage on 3 of my favorites. Boo! on 02-14-2011 at 10:02 PM
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 ...
Posted in thread: Are Dregs Enough? on 10-05-2010 at 06:51 AM
I added dregs (about 4 oz. of beer/yeast sludge) from the bottom of a bottle of Troegs Splinter
Blue to my lambic, and a week and a half later it already has white funk growing on the top of
it. Not a...
Posted in thread: good brewing iPhone app? on 10-05-2010 at 02:03 AM
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.
Posted in thread: First lambic on 05-03-2010 at 08:46 PM
the oak is used.Whats the Solera?Never heard of it.
Posted in thread: Combating Tartness and Lack of Body on 05-03-2010 at 08:17 PM
You could also backsweeten with a non fermentable like store bought sugar substitutes
(sucralose, saccharin) or lactose.
Posted in thread: So my cider Had a mold... on 05-03-2010 at 08:11 PM
It looks ok. Let it go and see how it tastes. You might have a great tasting cider with a
splash of penicillin for good measure. If it tastes funky then dump.keep us posted on how your