BryanThompson

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Join Date:

01-08-2010

Last Activity:

04-20-2014 1:43 PM

Birthday:

-1/-1

Likes Given: 11

20 Likes on 17 Posts 

    ABOUT ME

  • Louisville, KY
  • Engaged

LATEST ACTIVITY

  • Posted in thread: Body Retention on 04-22-2014 at 04:35 PM
    You could probably use a yeast that is a high glycerol producer. I don't know the levels that
    beer yeast produce though. This page has a list for wine yeast though. You could primary with
    one of the s...

  • Posted in thread: Promoting ethyl lactate in Brett beers on 03-31-2014 at 06:54 PM
    In my higher alcohol sours I like to give lacto about four days without any other bacteria or
    yeast to compete. This way I can get sourness before the alcohol gets high enough to impede the
    lacto. Thi...

  • Posted in thread: No activity seen from Roeselare pitch on 03-31-2014 at 05:27 PM
    Awesome, sounds like you are on your way to a great sour.

  • Posted in thread: 15-18% ABV Sour on 03-12-2014 at 11:59 PM
    I have three five gallon batches of imperial flander's brown that come out to 11,12 and 13% I
    started the 11% one with lacto only for four days at 90* then lowered the temp and added
    roeselare. The 12...

  • Posted in thread: Wild Yeast Exchange Market on 03-12-2014 at 11:50 PM
    I just want brevis though.

  • Posted in thread: Wild Yeast Exchange Market on 03-08-2014 at 08:09 PM
    I have plenty of the Cantillon Iris C2. I just need the lacto.

  • Posted in thread: No activity seen from Roeselare pitch on 03-07-2014 at 05:41 AM
    Oh, I missed that it wasn't the primary fermenting strain. Everything is fine then.

  • Posted in thread: No activity seen from Roeselare pitch on 03-06-2014 at 11:56 PM
    How old are the packs? You can add some yeast if you are really worried. Belgians work well
    with Roeselare.

  • Posted in thread: Wild Yeast Exchange Market on 03-05-2014 at 11:53 PM
    ISO: Lacto BrevisI can trade for Cantillon Iris C2

  • Posted in thread: candi sugar and sours on 03-05-2014 at 11:51 PM
    I made a sour brown with second runnings from a black IPA and added some home made candy syrup
    to boost the gravity. It turned out awesome you could really taste the syrup. I will prime with
    any syrup...

CLUBS:
Following Stats
FORUM SIGNATURE
Brute Brew Works Primary: Epic Flemish Brown(15g) waiting to go into a bourbon barrel, Brett C. Blackberry Berliner, lambic waiting for fruit Secondary: Sour Brown Ale from Black IPA second runnings sitting on 2.5lbs. blackberries and 2.5lbs mulberries Bottled: Traditional Mead aged on Maker's 46 soaked oak, Brett Maibock
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