Last Activity:07-10-2014 11:50 PM
Likes Given: 129
125 Likes on 103 Posts
Posted in thread: Overtpitch? on 07-01-2014 at 06:33 PM
Why did you let it sit for 5 weeks? A 1-gallon batch with that much yeast would be ready in a
week or less. Meaty flavors are sometime associated with sulfur-related byproducts of
fermentation. A soy ...
Posted in thread: Replying to posts... on 07-01-2014 at 06:09 PM
Well, actually, it's better to use a secondary for the fermented pickle
Posted in thread: Potato Wine on 07-01-2014 at 05:06 PM
was thinking about trying this recipeI saw that recipe when I was researching this batch. I
also found this one. The citrus seemed like an interesting addition. This one is kind of
similar. I took t...
Posted in thread: Is it a bad idea to take wort from brewing and using it as a starter? on 07-01-2014 at 02:41 AM
The problem with C. Botulinum is that once it takes hold, even if you heat the food it's in hot
enough to kill it, it's still not safe to eat. While the bacteria itself can be killed by heat,
Posted in thread: Potato Wine on 07-01-2014 at 12:38 AM
Sounds like a good way to get botulismI don't think there is a good way to get botulism.
Fortunately, I boiled my 'taters. And between the low pH, high ABV, and sulfites, I'm probably
good.As much ris...
Posted in thread: Propane tank frosting and inefficiency on 06-30-2014 at 09:08 PM
Nope, pretty common, it has to do with the pressure in the tank at low temperature. On cold
days I have to keep my propane tank in a tub of warm water to keep the flow going strong.
Posted in thread: Infection or no? on 06-30-2014 at 04:37 PM
That's infected. Whether you should bottle or not depends on the gravity.
Posted in thread: Sour Beers - Remaining Questions on 06-30-2014 at 04:20 PM
So could pitching yeast in addition to Lacto be beneficial for lactic acid production (as the
yeast would quickly use any available oxygen), or would the Lacto run through the O2 quickly on
its own an...
Posted in thread: Potato Wine on 06-30-2014 at 01:23 AM
Finally had a taste test today. Gravity is 1.014 and there is quite a bit of earthy flavored
body, very similar to the mouthfeel after eating raw potatoes. Very little sweetness, vegetal
flavor and ar...
Posted in thread: Sour Beers - Remaining Questions on 06-30-2014 at 12:40 AM
Coflocculation of mixed culture batches is a well known occurrence. A highly flocculent strain
of either yeast or bacteria can pull out a less flocculent strain. From Sosa 2008, Peng 2001
and here: S...