Last Activity:11-16-2015 3:31 AM
Likes Given: 219
77 Likes on 59 Posts
Posted in thread: 100% Brett beers, starter info please on 08-09-2015 at 12:22 AM
Cheers guys.Dan, i just pitched a mild onto the yeast cake. I'm guessing massive overpitch
then?I really don't know. It all depends on where the idea that "lager pitching rates are good
for Brett beer...
Posted in thread: 100% Brett beers, starter info please on 08-04-2015 at 06:01 AM
Thing is, the yeast pitching calculators aren't programmed for Brett. Brett has 5-7x the cell
density capabilities that Sacch does. So, an actual lager rate for a 5 gallon batch of 1.060
wort is actua...
Posted in thread: Any tricks to getting Wyeast 5335 to sour further? on 07-27-2015 at 11:43 PM
I have used probiotics before, and it has taken 7 to 8 days at 100 F, but it did a great
job.The lacto I used likes ZERO hops; 1 IBU is probably too much. I tried it in some starter
wort which had a t...
Posted in thread: Completely attenuated 100% Lactobacillus fermentations are not possible on 07-23-2015 at 07:09 PM
We've been tracking/discussing this on MTF as well; documented Lance's findings and updates
here: WLP677 produced alcohol, signifying that it underwent heterolactic fermentation. I
wouldn't be surpr...
Posted in thread: ideas how to keep a kettle sour warm? on 07-22-2015 at 02:48 AM
Some folks from MTF have been using an Anova Sous-vide cooker. Plus you can cook with it. :)
Posted in thread: Culturing lactobacillus from yogurt and probiotic supplements experiment on 07-16-2015 at 03:30 AM
What is the source for that table?
Posted in thread: EZ Water Calculator 3.0 on 07-04-2015 at 08:47 PM
So it seems that the site for EZ Water Calculator is down. Anyone know the story?
Posted in thread: quick sours on 06-28-2015 at 12:50 AM
Sounds like a good plan for what you want to do. The Belgian mix won't produce much acidity if
you pitch it after you've done a primary with Sacch. My only change would be to use a Belgian
or Saison y...
Posted in thread: Omega OYL-605 Lacto Blend Experiences on 06-26-2015 at 02:12 AM
For whatever it is worth, over on MTF the Omega Lacto blend has pretty much been declared the
best commercial Lacto blend you can get. It produces higher acidity in a shorter amount of time
with some ...
Posted in thread: Beer too sour? Remedies on 06-05-2015 at 02:24 AM
Carbonation does wonderful things to a sour. Without a pH value its hard to judge what "tart"
is but given the title of this thread it sounds like blending with a heavily brett'd beer may
be what your...