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12-26-2010

Last Activity:

07-07-2015 7:41 PM

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  • Posted in thread: Lacto Souring Temps on 05-18-2015 at 07:40 PM
    I will try a "kettle sour" next time, but I'm inclined to do the grain pitch and control things
    by excluding air rather than buying a culture. H.W.Once you pitch your grain or culture, make
    sure you l...

  • Posted in thread: How to balance sour and bitter? on 05-18-2015 at 06:01 PM
    4.6 generally isn't very sour. Most all ale and lager yeasts will lower your pH around or below
    that level within 48 hours of fermentation. If you plan on doing more sours or want to get
    serious about...

  • Posted in thread: How to balance sour and bitter? on 05-18-2015 at 04:46 PM
    On your advice, I'm dropping the IBUs considerably........ about 9. Using a very late addition
    ..... One ounce Zythos pellets at 2 min (2.5 gallon brew) H.W.As far as how to gauge sourness,
    the best w...

  • Posted in thread: Lacto Souring Temps on 05-18-2015 at 04:37 PM
    I'm not sure how there is a significant difference between sour mash and kettle sour.... The
    only real difference seems to be that the wort is sitting on the grain in sour mash, and has
    been lautered...

  • Posted in thread: Lacto Souring Temps on 05-18-2015 at 07:27 AM
    Are you doing a sour mash or kettle sour? They are two different processes. I like to keep
    kettle soured wort no higher than 115f and no lower than 100f. As someone else mentioned, grain
    has quite a f...

  • Posted in thread: How to balance sour and bitter? on 05-18-2015 at 07:18 AM
    Personally, I don't think sour and bitter go well together. We do quite a few kettle soured
    beers at our brewery. I typically do about 10 IBU's from a single addition. Pick up a few more
    from dry hopp...

  • Posted in thread: All Beers-Lagers & Ales on 09-29-2014 at 03:25 AM
    Going by taxonomy, Brett and sour beers should have their own names... such as Brett and Sour
    beer.Agreed. There's a lot of confusion in the beer community about Brett beers vs sour beers
    because of ...

  • Posted in thread: All Beers-Lagers & Ales on 09-28-2014 at 04:39 PM
    The distinguishing difference between a lager strain and an ale strain is that a lager strain
    can ferment melibiose (galactose+glucose) and an ale strain cannot....that's it.A 100% Brett
    beer is neith...

  • Posted in thread: All Beers-Lagers & Ales on 09-28-2014 at 06:36 AM
    It's a shame because "wild" is vague as there are many different strains of yeasts and
    bacterium that make "wild" beers.Sent from my iPhone using Home BrewAgreed...

  • Posted in thread: Brewing Career Updates on 09-28-2014 at 05:16 AM
    1. Get a bigger system than you think you need. 2. Spend the money on having your floors sloped
    toward your drains...In both your brewery and cold room.3. Have a safety plan/protocol in
    place. Anythin...

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