dantheman13

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03-04-2011

Last Activity:

10-25-2014 1:07 AM

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  • 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...

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