Last Activity:03-30-2016 12:00 AM
4 Likes on 4 Posts
Posted in thread: Bug Farm 5 on 03-22-2014 at 07:27 PM
Guess I'll also update on the Flanders. Three gallon batch, half bottled straight half got
fresh picked sour cherries for 6 months and then bottled. Will need to do a retasting to
freshen my memory. T...
Posted in thread: Bug Farm 5 on 03-22-2014 at 07:23 PM
Been quite a while since I updated this. I turned the lambic into a 5 gallon solera. Bottled
the first pull straight. Refilled with a batch prefermented with wyeast lambic blend. Pulled
again 2.5 gall...
Posted in thread: All Brett RIS Attenuation? on 08-31-2012 at 07:35 PM
No, you need lager pitching rates on ALL BRETT beers. And yes, it does act like a sach strain
as far as attenuation percentage. Have several times pitched brett straight from a wyeast to
Posted in thread: 13 gallons of unintentionally wild Brown, can I use it?. on 08-14-2012 at 02:51 PM
Other way around. The original beers would have all been sour. Those styles you listed are
actually truer descendants of thge oldest beer styles. Modern pure culture has only been around
for a couple ...
Posted in thread: sour beer experiment on 08-10-2012 at 12:12 PM
The risk is that the fruit flavors tend to fade with time. If you add them early they will fade
while the beer is souring. Also, you will not be able to predict the flavor of the beer ahead
and so may...
Posted in thread: Sour beer starter - prepping for first lambic on 08-08-2012 at 01:06 PM
The bugfarm typically has an agressive saison strain in it. Have hear Al suggest a starter for
it, but have only brewed five gallons with a single pitch.
Posted in thread: nOOB question about hops & Lambics on 08-08-2012 at 01:03 PM
Wow, did not realize it was a necro thread. Got me good.
Posted in thread: Spontaneous beer? on 08-07-2012 at 08:12 PM
Its only two gallons. Go big (long) or go home.
Posted in thread: nOOB question about hops & Lambics on 08-06-2012 at 12:32 AM
Pediococcus is not inhibited by ibu's too much. Also, the aged hops maintain a good bit of
their bacteriostatic properties. This is why the sourness from lambics is mostly from
Pediococcus. Using aged...
Posted in thread: Le Chatelier's principle and mashing on 07-31-2012 at 11:12 AM
That's not how le chatliers principle works. The concentration of the product has to be low to
drive the reaction forward. In this case you are lowering the concentration of starting
materials. This s...