Last Activity:11-30-2015 5:14 PM
Likes Given: 70
196 Likes on 152 Posts
Posted in thread: Nano sour batch test on 11-30-2015 at 05:12 PM
I think there's a chapter on it in American Sour Beers, and the author definitely talks about
it on his blog, the Mad Fermentationist. IIRC, the only thing you've left out is some
cheesecloth or simil...
Posted in thread: Brewing California common on 11-29-2015 at 07:16 PM
Yup. Give it a week to condition, bottle it up, another three weeks to assure transportational
stability, then ship the bottles to me for disposal....seriously, though, appearance/airlock
Posted in thread: Maple syrup for carbonation on 11-28-2015 at 07:24 PM
If it were me, I'd just calculate my priming pitch as if it were table sugar, then figure out
how much syrup I'd need to get the recommended weight of sugar.You have a conversion factor for
cups of sy...
Posted in thread: wilserbrewer Black Friday blow out sale! on 11-26-2015 at 08:17 PM
Hey, silly question... do you do bags for smaller vessels than 5-10 gallon kettles? I remain a
stubbornly-benighted batch sparger for my full batches, but I've been doing small test batches
Posted in thread: Re: Oxygenating on 11-26-2015 at 08:07 PM
Yeah... think you missed your window, here.If you want to add more healthy cells to the mix,
you could crop some yeast (or, just get another vial) and make a starter. But I'd try warming
it up a bit a...
Posted in thread: Last brew day of 2015 on 11-20-2015 at 06:02 AM
Hoping to squeeze in a quick, simple bitter early next month, but I've got a spiced winter
warmer that's gonna need splitting into five variations and spicing and a batch of apfelwein
that'll be looki...
Posted in thread: Sour Moose Drool? on 11-20-2015 at 05:44 AM
On the one hand, a beer with a lot of sweetness and body left after the saccharomyces are
through is usually a good candidate for an aged, brett-and-pedio sour – all those
Posted in thread: Word pronunciation question on 11-20-2015 at 05:37 AM
Ya know, I would've said three, or at least two and a half, until you mentioned "salient"
– I, too, say "say-li-ent," and the way I say "brilliant" isn't anywhere close.
Definitely more of a "Br...
Posted in thread: Cider Freshness on 11-18-2015 at 03:18 PM
If it's been sealed up, and doesn't smell vinegary, you're probably fine on that front –
acetobacter needs oxygen to thrive, and while brett will ferment anaerobically, it won't
produce acetic a...
Posted in thread: Advice with Aeration Bubbles on 11-16-2015 at 03:11 PM
If you're getting bubbles, you're pushing too much air – if it's rising to the surface,
it's clearly not getting absorbed in the beer. When my oxygen kit does this, I just close the
valve a bit ...