Last Activity:11-24-2014 10:08 AM
Likes Given: 4
11 Likes on 11 Posts
Posted in thread: Wyeast 3203 - PC de Bom Sour Blend impressions on 11-21-2014 at 01:11 PM
Going to have another bottle of my over hopped batch today, the last two bottles had a nice
tartness,but not really sour. After about 2 months I think it is time to pull the second batch
off its yeast...
Posted in thread: Acid beers and blending on 10-27-2014 at 03:24 PM
I've run into carbonation issues with blending sours with clean beers (duh). I now prefer to
blend in a fermenter first, allow for the additional fermentation to occur, then bottle the
beer.How much d...
Posted in thread: Acid beers and blending on 10-27-2014 at 01:39 AM
My plan is to brew a 5 gallon all extract batch (3 lbs Pils DME, 2 lbs Wheat DME) and pitch
second generation Roselare in along with Jolly Pumpkin, Fantome, and whatever else dregs to try
and get a ve...
Posted in thread: White Labs Lacto Brevis on 09-14-2014 at 01:43 AM
How large of a starter did you make?I did a 1 gallon starter and gave it a little over a week.
Be sure to give it a couple of extra days in the fridge to decant because lacto takes forever
to drop out...
Posted in thread: Berliner Weisse In 5 Weeks? on 09-13-2014 at 02:26 PM
I just turned a berliner weisse around in a week and a half using the sour wort method. Mash as
normal, bring to a boil, chill to 110F, put wort back into mash tun and pitch lacto. Let it sit
for 3-4 ...
Posted in thread: White Labs Lacto Brevis on 09-13-2014 at 02:16 PM
I used the Brevis in a sour wort Berliner Weisse just a few weeks ago. I let my starter go for
over a week and it was super tart when it was finished. It soured my wort in 3 days and I have
it on tap ...
Posted in thread: Building a recipe for Chicory Stout on 11-24-2012 at 05:33 PM
Haha. I remember clearly. Too much coffee. The wife told me to go with 6 oz cause that's what
Charlie P suggested. Charlie P was wrong. I'd go 2 oz for 24 hours.
Posted in thread: Dark Saison recipe critique on 11-18-2012 at 05:12 AM
Yeah, that's exactly why I dropped them. I figured if I want more body I can add malto dextrin
to the keg. Good to know about the Brett. I may use that trick in the future.
Posted in thread: Dark Saison recipe critique on 11-18-2012 at 02:46 AM
Just got home with the recipe. After talking it over with my wife I decided to take out the
oats. I added the chocolate for a slight low key roast in case I don't get much of it from the
Posted in thread: Dark Saison recipe critique on 11-17-2012 at 02:23 PM
Going for a cool weather saison with a big body and little bit of roast character.1.060 OG34.5
IBUs32 SRM10.25 lb Pils1 lb Oats1 lb Wheat Malt.5 lb Chocolate Wheat2 oz Chocolate Malt1 lb