Recent content by hdbii

So, I think the question is: how did/did you get lactic acid from LP in fermented juice/honey? The short answer with caveats is: only recently when I tried co-pitching LP with BB/SC did I perceive additional sourness in an apple/honey blend but couldn’t definitively perceive increased sourness...

I wish to report my results using the Lactobacillus Plantarum (LP) co-pitch method of souring described here. Summary: It works! I tried co-pitching in several different settings and each time it produced a pleasant souring effect in 2ish+ days. You will need to learn from experience how much...

Thank you. Thank you. Thank you. I read your linked article about souring beer using L. plantarum. This will solve a long running problem I’ve had of trying to dial in just the right amount of sour for the level/type of funkiness planned for a particular beer. Other methods of souring were...

That sucks. I know I single-handedly kept them in business in the 80s and early 90s. If I remember correctly it was started by two Rice graduates, which struck me as an odd career path at the time. A visit to DeFalcos and Specs was the highlight of many a Saturday morning back then. They always...

Recently while researching an unrelated topic I ran across widespread consternation concerning airlock suck back. Across multiple blogs/forums and magazine websites the consensus seemed to be that suck back and exposure of the beer to oxygen and/or sanitizing solution while cold crashing was...

The cap in the foreground left is domed outward and the product of accidental overpriming. The cap on the right is the usual product of the "3REV" capper in the background; crimped downward in the middle somewhat like a canning lid. When opened the JAOM on the left was under-carbed but clearly...

Hi ten80. Was up in Anchorage and parts of Alaska this past summer. Fantastic. You must feel blessed. I’ve got to find a way to live there for part of the year. Between the salmon and halibut fishing, unlimited wild berries, and budding craft brew scene, not sure how I would find time to do...

Hi kiwi-brew. Are the Kiwis going to take back the Americas' cup? Or just help some other country win it by supplying all the crew? You are exactly right about cold crashing and I just use it to stop fermentation. I like sour beer and my favorite sour style is Flanders Red. To my taste buds...

:mug:I too have left many bottles in the freezer. I’ll give you a short answer and an abbreviated long answer as the decades long pursuit of a quality, carbonated, not-bone-dry, aged cider led down many rabbit holes. In a word, cyser. Quality AJ from the orchard + 0.4 to 1.0 pound of honey...

I tried this years ago along the lines of Scrumpy! except with dry ice in an alcohol bath. Dipping the neck in the dry ice bath froze the button of yeast in seconds but like Scrumpy! it was a mess getting the inch or so ice plug out, the dosage in, and then re-capping as fast as possible. My...