ElkSherpa

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• Posted in thread: Need advice on bottling a Brett on 09-07-2011 at 04:03 AM
  Measure the specific gravity of the beer. If it remains stable for a few weeks to a month,
  you're probably in the clear to bottle with minimal risk.

• Posted in thread: pediococcus and diacetyl on 08-06-2011 at 12:06 AM
  TG was 1.000 at bottling.

• Posted in thread: pediococcus and diacetyl on 08-05-2011 at 11:38 PM
  I recently bottled (4 weeks ago) a one gallon blend of saison and a mixed fermentation pear
  cider which picked up some souring/wild things. The saison (90%Pils/10%wheat) received dregs
  from Orval, It'...

• Posted in thread: All Brett C (WLP645) - Belgian taste on 07-24-2011 at 02:36 PM
  I fermented at an ambient 78-82 degrees F. I was concerned with a lot of fusel production at
  those temps, but surprisingly the beer isn't remotely "hot". I pulled a gallon off to leave as
  is, and just...

• Posted in thread: All Brett C (WLP645) - Belgian taste on 07-24-2011 at 12:58 AM
  The 100% brett c fermentation I recently did has only a hint of the signature brettanomyces
  barnyardy funk. You really have to be looking for it to find it. I don't really get any citrus
  tones either....

• Posted in thread: All Brett C (WLP645) - Belgian taste on 07-23-2011 at 03:13 PM
  The only oxygenation the wort received was via the transfer from the kettle to the fermentor.
  So, the wort got some oxygen, but nothing vigorous. I forgot to add, a 750mL starter was made a
  day or two...

• Posted in thread: All Brett C (WLP645) - Belgian taste on 07-23-2011 at 03:33 AM
  I just fermented a 100% Brett C beer @ around 80-82 degrees F, and it smells and tastes more
  "belgian" than any other brett fermentation I have done. The grist was 90% Pils and 10% wheat.
  It is pretty...

• Posted in thread: Adding campden to mixed fermentation (sour) cider on 05-13-2011 at 04:01 PM
  The pellicle is "slimy", not so much the entire cider itself. I've been following your blog,
  Oldsock, and you've really put a wealth of information out there for guys like me to geek out
  on. Thanks!

• Posted in thread: Adding campden to mixed fermentation (sour) cider on 05-13-2011 at 02:40 PM
  I made a cider/perry in December of 2010 from pears grown on my parents land and pitched a vial
  of trappist ale yeast. Fermentation was VERY slow moving. In the beginning of February, a
  pellicle had f...

• Posted in thread: A tree full of pears. on 09-24-2010 at 11:19 PM
  Hello all! First time poster here with a cider query!I have an entire tree full of pears and a
  tube of WhiteLabs Trappist Ale yeast. I'm aiming at a 5-gallon batch of something. What would
  you do in t...