Last Activity:04-20-2014 1:43 PM
Likes Given: 11
20 Likes on 17 Posts
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
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
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