Last Activity:02-11-2016 6:09 PM
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19 Likes on 14 Posts
Posted in thread: Activity of Old Lambic when transferred to fruit. on 03-08-2015 at 07:17 PM
I've always had my sours take off again when adding fruit, but it usually takes a few days to a
couple weeks. I purge my carboys with CO2 as well, so I don't worry about it.
Posted in thread: Session red RyePA malt bill critique on 03-08-2015 at 03:06 AM
My LHBS recently got some Bestmalz Red X that I was hoping to use. I also wanted to brew a
session IPA soon, so I decided to combine both into one project. I know session IPAs are
supposed to be more ...
Posted in thread: Tart and Funky Saison on 02-13-2015 at 02:44 AM
I guess I really need to try some sour mashing. I've always been weary of it. I now have an
extra 10 gallon kettles I could use for it. Do you have to maintain the temp for the 24 hours
or do you just...
Posted in thread: Cream corn DMS off flavor, All Grain on 02-07-2015 at 09:56 PM
I don't mean to be a thread hijacker, but I just tapped a supposed to be blonde ale that had a
moderate amount of DMS. I brewed this on a prototype of a Blichmann electric pot. It was only
120V and be...
Posted in thread: Brettanomyces Lambicus starter on 02-06-2015 at 06:38 PM
Subscribed. I plan on doing the same thing. What was your grain bill?Me? It was 2:1 2 row to
pilsner with about 7% crystal 40 and 15 IBU of Glacier hops at 60 minutes. I wanted something
very simple t...
Posted in thread: Brettanomyces Lambicus starter on 02-06-2015 at 03:15 PM
I brewed a 100% brett lambicus blonde ale three weeks ago. Using Wyeast's lambicus blend, I had
hoped to get a big cherry pie nose, but the first sample I pulled this morning only has mild
Posted in thread: Tart and Funky Saison on 02-06-2015 at 03:11 PM
And if you use Lacto brevis, you don't have to worry about hopping. I would hop it like you
would a normal saison for more balance. And if you haven't used Wyeast 3726, try to ferment it
in the mid-hi...
Posted in thread: Tart and Funky Saison on 02-06-2015 at 03:07 PM
I had excellent results with sour mashing a portion of the grainbill for 48 hours prior to
brewday using grain as my inoculant. The very important aspects are ensuring an oxygen-free
environment with ...
Posted in thread: Good Morning Magpie (Mulberry Mead w/ Coffee) on 02-03-2015 at 11:59 PM
Finally going to get a chance to make this over the weekend but more than likely with either
us-05 or belle saison since it's what I have on hand at the moment.US-05 works fine, too. I've
made it with...
Posted in thread: 100% Brett Lambicus Temperature/lag time issues on 01-23-2015 at 01:51 AM
It is Wyeast. I have done 100% Brett Brux Trois beers several times, but this is my first
Lambicus beer. Trois is a fast mover, so I was surprised at the long lag time with the
Lambicus. According to ...