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12-07-2011

Last Activity:

07-28-2016 3:25 AM

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  • 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
    gotten si...

  • 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
    (Dup)

  • 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
    is glarin...

  • 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...

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