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04-06-2008

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03-05-2012 8:25 AM

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  • 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
    attenuation. ...

  • 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
    extremely sl...

  • 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
    putrid smell...

  • 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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