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Fred82

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Join Date:

04-21-2011

Last Activity:

01-23-2014 2:25 PM

Age:

33 years old

    ABOUT ME

  • I'm French-Canadian so please forgive my (sometimes) faulty English writing !
  • Frederic D'Amours
  • Just got started 4 months ago. Went straight to AG after brewing a few times with more experienced homebrewers. Trying to learn as much as I can and perfect my skills while brewing beer that I enjoy drinking.
  • German Hefe-Weizen (batch 2), Sour Belgian Blond (with Bam dregs), Orval-like Belgian Ale, Saison, Kolsch
  • Hoppy session pale ale, Hoppy Belgian Ale
  • Berliner Weisse (no boil)
  • Rauchbier (ale), German Hefe-Weizen, Berliner Weisse (no boil)
  • Married
  • Quebec City
  • Quebec

LATEST ACTIVITY

  • Posted in thread: Attention Canadians! Discount code! on 05-08-2013 at 05:03 PM
    Hi, I think advertising on Homebrewtalk is the best way to attract customers ! Could I get a
    code please ?All the best,Fred

  • Posted in thread: lactobacillus in a crockpot on 12-05-2012 at 01:49 PM
    Yes, give it some time, you should get more sourness with time. The profile should also get
    cleaner... I always get a fair amount of graininess at first but it clears out after 2-3
    months.

  • Posted in thread: lactobacillus in a crockpot on 11-20-2012 at 02:07 PM
    Did you pitch a regular yeast as well or did you intended on fermenting this with lacto only ?

  • Posted in thread: lactobacillus in a crockpot on 11-13-2012 at 04:40 PM
    Yes the sour mash is what you have right now. The jar with the wort and grain. The procedure to
    follow then can vary. Personally, I have followed this recipe : it says, you just need to
    brew a regul...

  • Posted in thread: lactobacillus in a crockpot on 11-12-2012 at 02:23 PM
    I prefer not to boil the lacto so the beer can evolve in time which is a dynamic that I really
    enjoy. It's also good when the sourness is not exactly where you wanted it at first because it
    will get t...

  • Posted in thread: lactobacillus in a crockpot on 08-30-2012 at 04:45 PM
    I always add the sour mash/sour wort pre-boil so between the boil and fermentation it blows out
    all those unwanted smells and flavors, leaving behind a cleanly tart beer. That may not be an
    option if ...

  • Posted in thread: lactobacillus in a crockpot on 08-30-2012 at 02:50 AM
    Yeah I did the same thing on my last Berliner Weisse. I used a regular growler, filled it with
    some of my unboiled wort and a handful of raw grain and left it there for about 7 days. Used
    mine on "war...

  • Posted in thread: Carboy/ Keg Cleaner Giveaway on 06-22-2011 at 12:55 PM
    I'm in !

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