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11-16-2015 3:31 AM

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  • 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...


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