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08-29-2015 11:35 PM

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  • RDU, NC
  • Bottled: Ruination Clone, Burning River, DOCW Stout, Bell's Best Brown, Kolschish Ale, Special IIPA, VRosemary Wit, IPF, Coffee Stout
    Vanquished: LHBS Classic American IPA, IPA-Light, Lavender Wit, BFH IBA, AHS British IPA, AHS Karankawa, Kitchen Sink Ale, Bastard Miller Lite
  • Bass Ale (Clone Brews), Brutal Bitter(find the best recipe), BBD Brewing Kabe's Secret APA(HBT), Nierra Sevada(HBT), EdWort's Haus Pale Ale, Oaked Pale Ale (HBT)
  • Primary: Rosemary Wit, 2-Hearted Ale, My Pale Ale, In-Stock Coffee Stout
  • Secondary: 2x My Pale Ale, Special Imperial IPA (Dry hopping)
  • Bottled: Lavender Wit, Deception Oatmeal Cream-of-Wheat Stout, AHS Karankawa Pale Ale, Bud Kitchen Sink, Bastard Miller Light
  • Kegged: Dogfish Head Indian Brown Ale, AHS Promotional British IPA
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  • 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
    of spacethis

  • 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
    worth it.

  • 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.

Still brewing...