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  • Posted in thread: Brett Secondary Question on 08-02-2014 at 02:45 AM
    don't worry about the pellicle. they only form in the presence of oxygen and sometimes not at
    all and most importantly, they are are not the only indicator that brett's doing its thing.
    wait three mon...

  • Posted in thread: Bottle dregs only for souring on 05-26-2014 at 11:22 AM
    i really like using dregs for souring. depending on how many ibu's you had in the recipe, you
    may find that the beer ends up being more brett-forward than acidic. the one drawback, however,
    is that yo...

  • Posted in thread: Brett L finished Wine Yeast Beer Question on 04-15-2014 at 11:37 PM
    thanks, sweetcell. i probably should have added the convertase just to my control batch, but i
    wanted to see what the brett would do to a beer completely fermented out with the wine yeast
    (turns out, ...

  • Posted in thread: Brett L finished Wine Yeast Beer Question on 04-15-2014 at 05:52 PM
    Three months ago, I made a beer with a flanders red-esque grain bill, used Convertase AG to
    break down the maltose and maltotriose and fermented it with a red wine yeast. One day into the

  • Posted in thread: My First Brett Saison on 04-10-2014 at 12:12 PM
    cadrian, in general, i think this recipe looks good. i've used amarillo in a brett saison
    before and it came out nicely. from the looks of it, if this is in fact for a five gallon
    batch, it seems you'...

  • Posted in thread: My First Brett Saison on 04-06-2014 at 10:34 PM
    give it time. three months is a good indication of when to first taste it, but the funk will
    only increase with time. in my experience (though, of course, it depends on the strains used),
    brett/sacc m...

  • Posted in thread: Harvesting Bottle Dregs on 03-23-2014 at 08:40 PM
    i agree with dantheman. i've had the best luck with biodiversity--more bugs, more complexity.
    that is, i collect the dregs of multiple sours/wilds/clean belgians (for the esters) in a quart
    jar. when ...

  • Posted in thread: candi sugar and sours on 03-06-2014 at 12:42 AM
    i've got a sour red sason that has both honey and d90 in it. it's still a month or two from
    completion, but the flavor of the syrup has remained so far. so i say go for it!

  • Posted in thread: Brett Question on 02-28-2014 at 03:20 AM
    i've had great results going the "bug jar" route. as many have said, more bugs, more
    complexity. personally, my favorite type of beer to make is a sour/funky saison. what i do is
    save the dregs of any...

  • Posted in thread: Controlling Brettanomyces flavours w/ brewing techniques on 02-10-2014 at 04:27 AM
    me too! i like the direction all this interest in demystifying brett is going in. cheers!

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