Last Activity:07-28-2016 3:25 AM
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301 Likes on 206 Posts
Posted in thread: Sour Dough Culture = Sour Beer Culture? on 07-26-2016 at 02:28 PM
you are bringing up a boogeyman. why not throw in Candida auris while you're at it?OP: hundreds
if not thousands of brewers have made beer with sourdough starter. no one has been reported as
Posted in thread: Sour Dough Culture = Sour Beer Culture? on 07-26-2016 at 12:44 PM
Cryptococcus gattii. It was once thought to be a fungus, but it has been identified as an
airborne yeast that has become virulent. Currently there are outbreaks in B.C., Canada,
Washington and Oregon....
Posted in thread: Sour Dough Culture = Sour Beer Culture? on 07-25-2016 at 08:13 PM
Just an FYI, most strains of Lactobacillus will not actually ferment anything. They do not
produce alcohol as a byproduct. Lactobacillus produces lactic acid and in *most* cases you will
see less than...
Posted in thread: Sour Dough Culture = Sour Beer Culture? on 07-25-2016 at 08:12 PM
Posted in thread: Thoughts and helpful hints first time Pilsner Brewer on 07-25-2016 at 08:04 PM
There is a "quick lager" method, discussed here, that will shorten the duration (at least 45
days using traditional ferm profiles), but temp control is still very much necessary.And, I
agree with the ...
Posted in thread: Thoughts and helpful hints first time Pilsner Brewer on 07-25-2016 at 07:39 PM
Ooh, tough choice. A really good Pils is a homebrewing challenge and temp control is crucial.It
has such a small number of ingredients, and such a clean flavor profile that the slighest flaw
Posted in thread: Sour Dough Culture = Sour Beer Culture? on 07-25-2016 at 05:05 PM
Never heard of any deadly yeast strain...which one specifically would that be?
Posted in thread: Sour Dough Culture = Sour Beer Culture? on 07-25-2016 at 04:31 AM
Well, the sour dough starter experiment is strongly acidic now. I suspect since its a wild
caught culture that it has some acetabact in it.Started a yogurt culture based one that is
souring quite nice...
Posted in thread: Bochet Mead (burnt mead) on 07-25-2016 at 04:26 AM
Brewed 4 more gallons today. Sure hope it turns out like the test batch!
Posted in thread: Quick wort cooling always necessary? on 07-25-2016 at 12:46 AM
Here in the tropics, cooling water can be quite warm, Ive started splitting my brew day. I
"chill" using a plate chiller (usually down to ~80F) and then move to ferm chamber and chill a
little below t...