Last Activity:05-23-2015 8:52 PM
4 Likes on 4 Posts
Posted in thread: Acetic acid from Roeselare blend on 05-23-2015 at 11:10 PM
Going against my better judgement I tasted it again and it's worse ... Borderline vinegar. Any
reason to ride it out or should I just dump it? I could use the fermenter for a new beer...
Posted in thread: Bottling my sour on 05-22-2015 at 01:44 AM
Tried another bottle tonight and not much, if any change from 2.5 weeks ago. The beer tastes
phenomenal though, but just isn't really carbonated much. I'll give it another 4 weeks now till
I taste the...
Posted in thread: Saison Brett on 05-08-2015 at 11:31 PM
Brett does not impart much, if any tartness. For that you need to add pedio or lacto. I'd
suggest reading American Sours book before you embark on your first sour, it has a wealth of
Posted in thread: Saison with Brett sour on 05-06-2015 at 02:27 AM
brewed a slight variation of this 2 weeks ago. I skipped the sugar and used Brett B instead
of Brett C. We shall see!I should also note that you won't really get much, if any sour from
Brett. If you...
Posted in thread: Bottling my sour on 05-05-2015 at 02:13 PM
I cannot imagine that it won't carbonate. Give it extra time for sure; moderate ABV will slow
things down a little, low pH will slow things down a bunch. As long as you're keeping it around
70F (in Ho...
Posted in thread: Bottling my sour on 05-05-2015 at 01:24 PM
So I bottled with 150g of corn sugar and 2g of Lalvin 1118 rehydrated into 4.125 gallons of my
sour beer. My target was 3.1 volumes, but that assumes there was still some residual co2 in the
Posted in thread: Next sour help? on 04-29-2015 at 06:08 PM
I can PM you a RU55 clone recipe if you'd like. Should go well on top of that yeast cake.Can
you PM that my way please? I emailed JK for a homebrew recipe of RU55, but never got a
response. They did h...
Posted in thread: Acetic acid from Roeselare blend on 04-23-2015 at 01:08 PM
Nope, doesn't take much at all. Micro-oxygenation is helpful for inducing brett to throw a
little acetic acid into the mix. If the OP was fermenting in a plastic bucket, the opportunity
Posted in thread: Acetic acid from Roeselare blend on 04-23-2015 at 03:23 AM
Honestly, not 100% sure. It's just a little more sharp than most of the sours I have tasted.
Could just be very tart. Regardless, I'm just going to let it sit another year and assess then.
I could jus...
Posted in thread: Acetic acid from Roeselare blend on 04-23-2015 at 02:23 AM
of those. I was under the impression it's okay to leave in the primary for extended periods