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Join Date:

09-24-2010

Last Activity:

10-10-2012 9:19 PM

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LATEST ACTIVITY

  • 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...

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