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05-26-2010

Last Activity:

07-08-2014 6:28 AM

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    ABOUT ME

  • Gainesville, FL
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LATEST ACTIVITY

  • Posted in thread: I want to add Lemon for Summer Shandy on 06-21-2013 at 03:41 PM
    Just the rectangular ones near the Crystal Light section at the supermarket. I don't know the
    oz.

  • Posted in thread: Berliner Weiss, many ways on 04-18-2013 at 06:11 PM
    Small beachfront hippie-type town about 15 min from my house is closing off their main street
    and hosting a Berlinner Bash with about 15 breweries and 30+ Berlinners. The only drawback is
    it's a bit p...

  • Posted in thread: Aging a Russian Imperial Stout. on 04-18-2013 at 04:15 PM
    Bumping an old thread - is there any fear of the beer getting oxidized in secondary? I've got a
    Russian Imperial Stout with an OG of 1.103 that should be in the 10%+ alcohol range. I left it
    in Primar...

  • Posted in thread: Berliner Weiss, many ways on 04-18-2013 at 12:39 PM
    Sorry, read too fast...Really, sugar to 2 units of lactic acid?Can I see the formula of that
    transformation, i'm curious..I believe this is the pathway.

  • Posted in thread: Berliner Weiss, many ways on 04-18-2013 at 01:35 AM
    I've asked a couple times already and no one has answered me, so I will ask again and see if
    anyone knows.Is the lacto from a base grain used to make a sour wort homo or
    heterofermentive?Nobody knows....

  • Posted in thread: Berliner Weiss, many ways on 04-16-2013 at 06:48 PM
    Lacto is active at room temp?Active, but much slower. From my experience (~5 batches) I get the
    same sourness at either 2 days at 110F or 7-8 days at 70F.

  • Posted in thread: Berliner Weiss, many ways on 04-16-2013 at 06:41 PM
    I dont think the lacto eats any sugar during the length of a sour mash. I did a 36 hour one
    about 3 weeks ago and my brewhouse efficiency came out to be 85% which well overshot my
    expectations. If it ...

  • Posted in thread: Berliner Weiss, many ways on 04-12-2013 at 06:01 PM
    It had a light odor in the mashtun but nothing serious. The aroma actually got stronger after a
    15 minute boil, and worse still after fermentation with US-05. The taste is actually not bad
    but the aro...

  • Posted in thread: Berliner Weiss, many ways on 04-10-2013 at 04:29 PM
    That's what you want when adding lacto.True, but I haven't seen this extreme of a drop in
    gravity in my 4-5 times I've soured my wort. I'm going to have a 1% beer at this point.

  • Posted in thread: Berliner Weiss, many ways on 04-10-2013 at 03:47 PM
    Many species of lactobacillus is generally homofermentative and will produce lactic acid and
    very little else. More likely you have a super sour beer with very little alcohol.So you're
    saying it was c...

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