Last Activity:07-28-2015 3:26 AM
Likes Given: 219
76 Likes on 58 Posts
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...
Posted in thread: Beer too sour? Remedies on 06-04-2015 at 08:01 PM
It may get more palatable with age, but probably not less sour. If you have a light Sacch +
Brett beer that is well fermented and doesn't have acidity, it takes a very small amount of
non-sour beer to...
Posted in thread: Isolating bugs/brett from dregs on 06-02-2015 at 04:12 AM
Not sure if any of this is useful for you (Bryan Heit's identification video might be):