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07-28-2015 3:26 AM

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  • 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):


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