dantheman13

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Join Date:

03-04-2011

Last Activity:

07-07-2015 10:44 PM

Likes Given: 208

75 Likes on 57 Posts 

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  • 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):

  • Posted in thread: Brettanomyces and Oxidized Compounds on 06-02-2015 at 01:18 AM
    I know that the stopper dropping out ruined the experiment, but I have heard that krausening
    with good old Saccharomyces_cerevisiae can "clean out" some of the oxidized compounds. It might
    take the ed...

  • Posted in thread: Berliner Weisse tastes off - age-worthy? on 06-01-2015 at 05:53 AM
    Vinegary flavors (acetic acid) can only turn to nail polish (ethyl acetate). These are some of
    the off flavors that won't age out.

  • Posted in thread: Berliner Weisse tastes off - age-worthy? on 06-01-2015 at 04:28 AM
    I wouldn't bother aging it. Toss it and start again!

  • Posted in thread: Brettanomyces and Oxidized Compounds on 06-01-2015 at 12:03 AM
    Wow, that was kinda sad, but you efforts were admirable. Made me bust out laughing. So, i guess
    I'll try to Brett my beer and see what happens...Thanks. Adding Brett to this beer wasn't
    entirely a tho...

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