Last Activity:08-29-2015 11:35 PM
Likes Given: 8
9 Likes on 9 Posts
Posted in thread: good 20-30 gallon fermenters for bulk aging sours? on 07-18-2015 at 05:15 AM
Ever think about finding two Sanke kegs and removing the spears? That would get you 31 gallons
Posted in thread: Unidentified yeast/bacteria on 07-17-2015 at 04:13 AM
What I hear you are saying is some sach yeast has infected your new sour beer strain?
Posted in thread: Blending Wine and Sour Beer on 07-10-2015 at 03:30 AM
I must have looked for an hour on your blog and missed all the wine and sour beer posts.
:drunk: Love the book, thanks for the help.
Posted in thread: Using not quite ripe berries for a sour on 07-07-2015 at 02:52 AM
I think a good way to think about it is that it is unlikely that the fruit is going to lose
much if any any acid as it ripens. I would expect acids to be produced as it ripens. It may
taste less sour ...
Posted in thread: Using not quite ripe berries for a sour on 07-06-2015 at 08:30 PM
add some now, add some in 2 weeks as they ripen. beer is probably gonna sit on the fruit a
couple months anyway right?
Posted in thread: Derek Dellinger's Goatpants on 07-06-2015 at 02:59 PM
There has been some discussion of low ph in sour beers slowing the absorption of dry hop aromas
and flavors, but nothing definitive has been published that I have seen anyway. Not sure if
there is any...
Posted in thread: 3F dregs on 07-05-2015 at 06:53 AM
Well sure, but I can also make 11 gallons of something really nice for the same $30 I would
spend on 1 750ml bottle.That said I think a hop tolerant strain that reliable sours is probably
Posted in thread: 3F dregs on 07-05-2015 at 03:40 AM
So while I never think $30 is a good price for a beer, it makes it tempting to spring for one
of the cascades just to get that strain of lacto.
Posted in thread: 3F dregs on 07-04-2015 at 06:38 PM
From 1 to 10, how sour does the cascade lacto take your homebrew?
Posted in thread: Blending Wine and Sour Beer on 07-04-2015 at 05:03 AM
I did find this, which is interesting.