Last Activity:07-07-2015 10:44 PM
Likes Given: 208
75 Likes on 57 Posts
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...