Recent content by dantheman13

I'm a moderator in the FB group, and I write/wrote most of the MTF Wiki, including the page on Wort Souring and Dimethyl Sulfide. I also am a co-host on our new podcast. I agree with your assessment for the most part, btw. I would say that reaching boiling is the best practice to avoid...

The recommended pasteurization for beer is 145 for 15 minutes (15 PU). Most beer spoilers are killed at this temp, and most of the beer volatiles are maintained. 30 PU is recommended for completely killing, according to one QC study. But this is for a finished beer where most organisms are...

Yes, Brettanomyces is less stressed from ethanol than brewer's yeast. That said, I haven't heard a lot about re-pitching slurries of 100% Brettanomyces beers. I suspect it would be fine. One thing to keep in mind is that some Brett cultures (particularly from White Labs) are contaminated with...

Yeah, racking off of the cake is fine. There is plenty of yeast in suspension, especially when it comes to Brettanomyces.

There are some interesting claims in the recent BYO magazine in the "help me Mr. Wizard" section, which focuses on why they recommend taking mash pH readings at mash temperature. Obviously, I can't post the article here, but the author makes the claims that the sited literature collected by...

Unfortunately the references that Mr. Saccharomyces has read appear to be based on old or questionable Food Science literature, and all of the references out there appear to stem from the same textbook, which doesn't give any references for the actual data and makes some very basic microbiology...

UPDATE: I believe that I've found the source of the calculator here: http://www.morebeer.com/brewingtechniques/library/backissues/issue2.1/garetz.html

I am also curious of where the data comes from that were used for this calculator. As far as I can tell, this is the same calculator that is used in BeerSmith. I've been looking for studies on how hops age for the Milk The Funk Wiki. I've only been able to find two studies that have looked at...

Thanks, guys. I used this thread as a reference on our wiki (and thanks Mark for starting this conversation): http://www.milkthefunk.com/wiki/Sour_Worting#How_to_Pre-Acidify

Suck back due to a vacuum, caused by slight temperature changes. It's more common than people realize. https://www.youtube.com/watch?annotation_id=annotation_1480097115&feature=iv&src_vid=boLqmFIzUZ0&v=aSgp0E96HCU#t=1m45s

Typically, Brett clears up ropiness in about 3 months, 6 months maybe if it's bad. It happens after Pedio peaks in it's growth. Don't worry about it in starters, it's just something to be aware of after you bottle condition (age your bottles ~3 months). I'd take this as a sign that you have a...

The owner of Imperial Organic Yeast verified with me in a private email that their A20 Citrus is the same as WLP644.

Just dump it right in.

You can definitely speed Brett up by producing more fermentable wort (mash at ~147°F, use malts with simple sugars, etc). However, keep in mind that there is more going on with Brett than just fermentation of carbohydrates. It also metabolizes phenols and esters. No matter what, age almost...

No, I'd say that you could train a species that is hop tolerant genetically (brevis), but I haven't heard a lot of success from people who have tried doing this. I'm not saying it's impossible, but it's clearly not easy to "train" Lacto into being hop tolerant. I don't know why you are...