Last Activity:08-31-2012 10:12 PM
Posted in thread: soured Belgian Strong Dark Ale on 10-18-2011 at 02:51 PM
I posted pictures of my infected BSDA in the infection thread a month or so ago. I kept tasting
the brew through the gravity readings at the end of the fermentation period and it seemed OK.I
Posted in thread: low carbonation after two weeks on 09-25-2011 at 04:54 PM
I opened up two 12 oz. bottles of a wheat/rye IPA that have been carbonating for two weeks in a
65 degree basement. I used 3/4 cup of priming sugar in 2 cups of water added to a 5 gallon
Posted in thread: siphoning infected brew on 09-16-2011 at 04:16 PM
I'm getting ready to rack my infected BSDA to the bottling bucket to bottle. I plan on just
siphoning from under the infection. Should I bother attempting to get any of the infection out
before I siph...
Posted in thread: Post your infection on 09-13-2011 at 10:16 PM
Carbing will take as long as it normally would in your current environment. Your yeast will
still be viable and will eat that priming sugar up before the bugs even have a chance.I finally
took a gravi...
Posted in thread: Post your infection on 09-11-2011 at 02:19 PM
Depends on the gravity. Bugs usually drop beers down really low, like down around 1.000. On the
flipside bugs usually work fairly slowly so if you are going to drink them quickly or keep them
Posted in thread: Post your infection on 09-09-2011 at 01:56 PM
I'd certainly not use the bucket for fermentation again if that's what you're asking. Unless of
course you enjoy what the bugs have contributed to your brew, in that case keep it for sour's.
If not us...
Posted in thread: Post your infection on 09-08-2011 at 03:46 PM
That "Oil Slick" looks awfully like my Berliner Weisse that I innoculated with Lacto a few
weeks back. Give it a taste, if it has a sour almost vinegary taste then it's infected. You
really are the be...
Posted in thread: Post your infection on 09-07-2011 at 01:27 AM
Is this an infection? In addition to the bubbles and white floaties, there is an oil slick.
Posted in thread: banana aroma and strong alcohol aromas plus oil slick on 09-04-2011 at 11:36 PM
That yeast fermented warm makes a lot of alcohol and banana, as you have learned. Fermented
cool it is much more manageable.This is a little difficult to accomplish, but if you could
drink a Westmalle...
Posted in thread: banana aroma and strong alcohol aromas plus oil slick on 09-04-2011 at 09:01 PM
I know that most belgian breweries start fermentation at the lower end of the yeast temp and
raise the temp of the beer so it finishes low. Ive tried to follow this with and its gotten me
pretty god r...