Last Activity:10-25-2014 1:07 AM
Likes Given: 141
65 Likes on 48 Posts
Posted in thread: Transporting bugs without beer? on 10-24-2014 at 06:00 AM
You could ship a couple of bottles to your new location, and use those to make a new starter.
Don't carb them.
Posted in thread: Should I be concerned about possible bottle bombs? on 10-23-2014 at 05:57 AM
I don't think there is a concern of the Roeselare bugs fermenting out the residual sugars. I
don't have any experience doing this, but as long as the older beers had Brettanomyces, you
should be fine....
Posted in thread: Saison with sour blend and Pinot Noir on 10-23-2014 at 05:21 AM
No pedio in De Bom. Brett, Lacto Brevis and Sacc. I agree the secondary thing will keep it
lower key. Just fair warning that it's pretty powerful stuff.Ah, well there you go. I wouldn't
expect a lot o...
Posted in thread: Blending a house Mixed Culture on 10-23-2014 at 05:16 AM
I wouldn't add any brewer's yeast until you are ready to go to 5 gallons, and even then it is
optional if you have a good population going.
Posted in thread: Saison with sour blend and Pinot Noir on 10-23-2014 at 05:06 AM
I haven't had this beer, so assuming the commercial beer is not that acidic, I would go with
your original plan. With the primary fermentation of a clean saison yeast, the De Bom shouldn't
produce a l...
Posted in thread: Blending a house Mixed Culture on 10-23-2014 at 04:55 AM
If I am following you, you say you have a bunch of bottles of commercial beers with the dregs
left in the bottles? I would probably just pitch them all into one gallon of low gravity wort,
give it a f...
Posted in thread: Adjuncts, starches, and sour beer. on 10-22-2014 at 02:19 AM
I'm curious too. Any samples of the beers that have been brewed?I'll video up a tasting in the
next week or two. Now is a good time to decide if I want to add more oak to it anyway. Cheers!
Posted in thread: Wyeast PC July -Sept 2014 - Sourpalooza on 10-21-2014 at 06:02 AM
My experience so far with Wyeast's L. brevis:
[ame]https://www.youtube.com/watch?v=pysy8f2mMrY[/ame]Underwhelming so far, unfortunately.
Posted in thread: Souring second runnings and returning during Primary? on 10-17-2014 at 06:15 AM
Interesting way to get some sour in the Saison. Using a little bit of acid malt or lactic acid
might be a more predictable way to accomplish though. Sounds like a fun experiment though.
Posted in thread: storing blending beers on 10-17-2014 at 02:09 AM
I would advise against storing them in 1/2 gallon growlers. The smaller the vessel, the more
surface area and oxygen exposure. If an airlock goes dry or you get suckage from a temperature
drop, it wil...