Last Activity:03-14-2014 7:45 PM
Likes Given: 44
30 Likes on 22 Posts
Posted in thread: Watering down a high OG Sour on 03-14-2014 at 04:40 PM
Well, I think the issues you get when you water down a high gravity wort (like a partial
extract) aren't going to be as big of factor with a sour beer. With partial extracts, you get
less hop utilizat...
Posted in thread: CraigTube on 03-11-2014 at 07:46 AM
Well this is all a bit off topic I suppose, so I do have a question you guys might be able to
help me with. Although I haven't posted on this forum until now, I often come here for
information about a...
Posted in thread: Adjuncts, starches, and sour beer. on 03-10-2014 at 12:45 AM
What were you trying to accomplish or get out of tasting that beer so young and early?Nothing
more than learning really, and as a comparison note between another young sour beer (which was
way more so...
Posted in thread: Entering sour and wild beers in competitions on 03-09-2014 at 11:17 PM
It scored 40, and the berlinerweisse I entered scored 38.5. Neither placed. I should get the
score sheets next week. Thanks again for the advice about category.Those are awesome scores.
Must have had ...
Posted in thread: Adjuncts, starches, and sour beer. on 03-07-2014 at 09:57 PM
Tasting my ECY20 beer with oats steeped in the boil at a month and a half:
, the beer doesn't taste much ...
Posted in thread: 15 minute boil for extract lambic? on 03-07-2014 at 04:59 PM
I've done less than 5 minute boils with no hops to top up a Solera lambic. As Coff mentioned, I
am just heat pasteurizing the water and DME. So far this extract sour is by far my best sour...
Posted in thread: Building Up Lacto in Cascade Brewing Dregs on 03-06-2014 at 12:08 AM
I did that with Cascade Kriek. The beer oxidized, but I think that was my fault. For that
reason though, you could also include dregs of another beer that has Brett in it (I believe
that will reduce t...
Posted in thread: First sour. on 03-04-2014 at 11:40 PM
The least amount of headspace is best. That will keep the surface area that will eventually be
exposed to air as limited as possible.
Posted in thread: First sour. on 03-04-2014 at 05:21 AM
They say to age your sours in the mid to high 60's. I believe the thinking is that Brett can
interact with air, and at warmer temps you can get acetone. Unfortunately for me I don't have a
space for t...
Posted in thread: Building Up Lacto in Cascade Brewing Dregs on 03-03-2014 at 06:57 AM
This blog post on BKYeast might interest you.