Last Activity:04-18-2015 10:39 PM
Likes Given: 12
10 Likes on 8 Posts
Posted in thread: Yeast Bay--offering some Brett blends on 10-29-2014 at 02:54 PM
Any one taste their farmhouse sour yet?
Posted in thread: Anything wrong with this picture on 08-30-2014 at 04:13 PM
If you look at the pellicle thread, you will see some crazy ones. Yours looks normal. Also the
flavors of sours is constantly changing. By tangy do you mean more sour, or more vinegary?
Vinegar is BAD...
Posted in thread: How many gallons of homebrew in 2014? on 08-17-2014 at 08:45 PM
+77 gallons so far this year= 22,645 for the year+6 of a farmhouse ale22651
Posted in thread: Beer recipe with Chardonnay or Red Wine grapes? on 08-16-2014 at 08:16 PM
I'm really interested in this as well! How/where can you get grapes and then do you put them in
whole, puree them?
Posted in thread: Belgian Bottles, corked and caged vs capped on 08-12-2014 at 12:27 PM
I purchased similar bottles from a different vendor. It had 26mm tops and the corks are in
there VERY tight. I believe I'm just going to cap this batch and then look for 29mm bottles
next time. I'm ju...
Posted in thread: Yeast Bay--offering some Brett blends on 07-25-2014 at 10:49 PM
The farmhouse sour seems really interesting, but I wonder how acidic it will get. The saison
yeast won't leave much for the lacto to eat.
Posted in thread: How many gallons of homebrew in 2014? on 07-07-2014 at 02:30 AM
21,034+5 gallon trippel+5 gallon Berliner weisse=21044
Posted in thread: How many gallons of homebrew in 2014? on 06-19-2014 at 05:02 PM
19394.5 + 5 gal of citra pale+ 5 gal of citrus pale ale w/orange zest+ 5 gal of Belgian dark
strong + 10 gal of saison= 19419.5
Posted in thread: National Homebrewer's Conference - HomeBrewTalk Giveaway - Open to All! on 06-14-2014 at 04:08 PM
Just completed the survey. I've been growing some yeast and about ready to crack open a new
batch of nelson hopped saison!
Posted in thread: Not quite Bam biere saison ???? on 04-15-2014 at 01:20 AM
If you are going to just use saison yeast, it will not come out sour. You need a souring
bacteria too, like pedio or lacto