- Posts 5
Last Activity:03-05-2012 8:25 AM
Posted in thread: Pitching on yeast cake? on 03-05-2012 at 01:25 PM
Guinnessface,I'm sorry, but that is contrary to everything I have read. People regularly pitch
bigger, and bigger beers on 2nd and third generation yeast cakes in order to achieve higher
Posted in thread: Pitching on yeast cake? on 03-04-2012 at 10:17 PM
Guinnessface,Maybe I wasn't clear. The starter was not the issue. The issue was with the wort
that I pitched directly on the cake left behind in the primary from the previous beer. It was
Posted in thread: Pitching on yeast cake? on 03-03-2012 at 03:14 PM
I need some insight. I brewed a sour ale from a 3 day sour mash, (boiled), pitched it on a two
day Wyeast trappist starter and it leapt into fermentation. I let the primary ferm finish and
brewed a br...
Posted in thread: Sour mash not sour smelling on 03-03-2012 at 02:18 PM
I also did a 3 day sour mash in an ale pale, insulated the hell out of it and used a heating
pad periodically on rotating sides of the pale. After 3 days I opened the bucket expecting the
Posted in thread: Sour Brown via a sour mash on 03-03-2012 at 01:59 PM
Thank you maskednegator. I agree completely. In many of these posts, people seem to think that
their sour ale has to be a "lambic". It does not. I just did my first sour mash via the CP
method; but I ...
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