Last Activity:05-29-2015 11:50 PM
Age:31 years old
Likes Given: 13
31 Likes on 29 Posts
Posted in thread: Hop Schedule - Advice on 05-24-2015 at 11:24 PM
It also depends on what type of IPA you are aiming for. This looks like it would be more old
school IPA, bitter with a touch of hop aroma and flavor. The Chinook would be very dominant
with just a tou...
Posted in thread: WLP644 as primary yeast in sour on 05-20-2015 at 05:17 PM
Was it a sour blonde or regular? If it was sour, did you notice the 644 dulling the sourness
Posted in thread: Advice for contest beers? on 05-20-2015 at 05:15 PM
Thank you for your reply and comments, brewmeister! After I posted, I realized that what I was
asking was a wide open question. I do realize that the judging can be very subjective. What I'm
Posted in thread: Advice for contest beers? on 05-19-2015 at 09:41 PM
This is a pretty wide open question so advice could be all over the place. It sounds like you
brew pretty good beer already. I'd say if you are looking to win you should enter as many beers
Posted in thread: WLP644 as primary yeast in sour on 05-18-2015 at 10:08 PM
Nice, I can't wait to get to this brew.
Posted in thread: WLP644 as primary yeast in sour on 05-15-2015 at 03:18 AM
Ethyl butyrate is the ester you are searching for I believe. Saccharomyces "bruxellensis" Trois
(WLP644's new name) will definitely produce it, though I do not believe it requires Lactic Acid
to do so...
Posted in thread: WLP644 as primary yeast in sour on 05-14-2015 at 10:39 PM
Well, I think I'm going to go for it. For my first go around I'm going to brew a Berliner
Weisse style beer. I'll kettle sour with the lacto I cultured from grain and then pitch WLP644.
Should be inte...
Posted in thread: WLP644 as primary yeast in sour on 05-11-2015 at 04:17 PM
It's an awesome yeast. I've used it a couple of times in an IPA. It's got very strong tropical
flavors and aroma like nothing else I've ever had. Alone, it finished at 4.5 pH, but wasn't
tart, to me a...
Posted in thread: WLP644 as primary yeast in sour on 05-11-2015 at 03:22 PM
True, but it is still a wild yeast and it definitely produces the compound, I wish I could
remember what it was called, that is pineapple and mango in nature. I'm pretty sure it comes
from lactic acid...
Posted in thread: Sample tasted great, 4 weeks later not so much on 05-11-2015 at 01:50 AM
It was a Brewers Best double IPA extract kit that I added a 2oz dry hop of Citra to. I thought
for sure it'd turn out better than it did. I've since moved on to all grain and am hoping my
beers get be...