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BryceL

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Join Date:

02-24-2011

Last Activity:

09-01-2015 2:30 AM

Likes Given: 2

38 Likes on 31 Posts 

    ABOUT ME

  • Brewing,Surfing,Fishing,Camping,Climbing,Hockey
  • CAD Draftsman
  • It all started with a Mr. Beer kit for Christmas. After 4 batches of nasty, near undrinkable beer, I gave up. Almost two years later I connected with a friend that was into brewing and named off a couple websites. After coming across MoreBeer.com and ordering myself a kit I am now obsessed. I am currently set up with a 3-tier keggle setup doing 5 and 10 gallon AG batches. I love it!
  • IPA
  • Bourbon aged Barleywine, Belgian Dark Strong
  • IIPA, Chocolate Oatmeal Stout, Irish Red Ale
  • Imperial Red, Blonde
  • Male
  • Married
  • Yorba Linda
  • CA

LATEST ACTIVITY

  • Posted in thread: Berliner Weisse - Not souring on 08-10-2015 at 08:59 PM
    Yeah, the hops screwed you. Commercial strains can't tolerate any hops generally. Not sure if
    there are any exceptions to that (and even if there were, I certainly wouldn't want any
    hop-tolerant lacto...

  • Posted in thread: Berliner Weisse - Not souring on 08-10-2015 at 08:58 PM
    Well, good news is that it's definitely starting to sour now. Looks like I might have saved
    this one.

  • Posted in thread: Berliner Weisse - Not souring on 08-08-2015 at 12:09 AM
    Just checked, still zero sourness. Added 8ml of lactic acid and checked with a ph
    strip,appeared to be in the 4.5 range. Pitched 1# of raw 2-row malt in a grain bag, flooded the
    kettle with C02 and se...

  • Posted in thread: Berliner Weisse - Not souring on 08-07-2015 at 10:50 PM
    Only mash hopped to about 4 ibu's. I'm going to taste it one last time tonight to see if there
    is any progress. If not, I'll be adding some acid and a pitch of fresh grain to see if I can
    get it going...

  • Posted in thread: Berliner Weisse - Not souring on 08-06-2015 at 11:32 PM
    [quote=Qhrumphf;7030233]For a full kettle sour, I'm not sure. For my sour mashes, at ~1.5 qt/lb
    in a 5.5 gallon batch, it's been 10-15 ml of 88% lactic acid to drop from normal mash
    conversion range (...

  • Posted in thread: Berliner Weisse - Not souring on 08-06-2015 at 10:15 PM
    [quote=Qhrumphf;7030233]For a full kettle sour, I'm not sure. For my sour mashes, at ~1.5 qt/lb
    in a 5.5 gallon batch, it's been 10-15 ml of 88% lactic acid to drop from normal mash
    conversion range (...

  • Posted in thread: Berliner Weisse - Not souring on 08-06-2015 at 08:49 PM
    [quote=Qhrumphf;7030087]From what I have both experienced, and read from others, the commercial
    sour cultures seem to be fairly weak. Making a starter from bottle dregs, or from grains, seems
    to be th...

  • Posted in thread: Berliner Weisse - Not souring on 08-06-2015 at 08:38 PM
    [quote=Qhrumphf;7030087]From what I have both experienced, and read from others, the commercial
    sour cultures seem to be fairly weak. Making a starter from bottle dregs, or from grains, seems
    to be th...

  • Posted in thread: Berliner Weisse - Not souring on 08-06-2015 at 07:15 PM
    Hey guys! So I'm trying out the sour kettle method for a berliner weisse. I mashed at 152,
    sparged, brought my mash up to a boil for 10 minutes, cooled to 110 degrees and then pitched a
    60ml starter (...

  • Posted in thread: Advice for making starters on 08-04-2015 at 03:34 PM
    Before I had a flask and stir plate, I would just boil in a large sauce pan, cool it down, and
    then transfer it into a clean and sanitized growler. Cover with foil and give it a good swirl
    as often as...

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