DeTech

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• Posted in thread: When is it time to transfer my flanders red to barrel? on 04-24-2013 at 01:57 AM
  I purchased a fresh char'd oak barrel 1/2 a year ago I ran 4 batches through it and drank my
  fair share of whiskey water before I let it meet my belgiums. It's all personal taste tho, just
  keep an eye...

• Posted in thread: wooden spoon infection on 04-12-2013 at 03:55 PM
  I agree with the group think on this. Even your last shot just looks like bubble nucleation.
  You probably have an over carb'd beer.Post your recipe and dextrose measurements and we'll help
  fix the nex...

• Posted in thread: Ideal IBU's for Lacto? on 04-12-2013 at 03:33 PM
  pH 3.8-4.2 is a good sweet spot. I'd shoot for 10 IBU's since you have an uncontrolled bug zoo.

• Posted in thread: Advise needed on resealing barrel on 04-08-2013 at 08:06 PM
  Sealing it with sticky fresh wort sounds like a mess and a mold party invitation. Boiling water
  seems unnecessary, but it'll work. I seal between batches with water and sorbic acid, just
  bring your wa...

• Posted in thread: Good 1st Hand Gose Recipe?? on 04-04-2013 at 05:25 PM
  I just ginned up a recipe (leaning heavily on Mosher's) but souring the wort to pH4.0 using
  food grade lactic acid rather than sour malt. After a short boil I pitched Belle Saison dry
  yeast. Tastes gr...

• Posted in thread: Gose - Wort Souring WTF moments! on 04-04-2013 at 05:03 PM
  I'm not an expert but* My gut says your 004 hydro reading seems questionable. Even if you
  contaminated your lacto culture with yeast (that was weird to type) that's a lot of chomping to
  accomplish in ...

• Posted in thread: Rodenbach Clone on 03-29-2013 at 04:31 PM
  Sold. Thanks I'll let it be. It's so hard to leave it alone sometimes.

• Posted in thread: Show Us Your Label on 03-27-2013 at 07:28 PM
  Another simple one I drew up.

• Posted in thread: Rodenbach Clone on 03-27-2013 at 06:50 PM
  My sourness level isn't where I want to be at 3mos. My sach finished at 1.016 which seems low
  after reading through the thread. Even tho it's early I'm going to add some MD. Since MD has an
  SG potenti...

• Posted in thread: New Danstar Belle Saison Dry Yeast? on 03-27-2013 at 03:08 PM
  I've got 3 batches out of this yeast at this point. I'm a fan, but it definitely finishes on
  the dry spicy side. Pick a sweet or floral note to bounce that off of and you can not fail.