Recent content by Hjandersen

Hi all I was planing on brewing a Berliner weisse this weekend based on this Beersmith post. Essentially souring the beer with lactobacteria for a few days prior to the 'primary' fermentation. Any caveats to be aware of?

I'm very close to buying the "minimal setup" for kegging my home-brew. I was considering buying the following: Keg, Co2 tank, regulator and picnic tap -...

And yet I got exactly the information I was looking for (within hours and from the author himself): My book certainly dabbles in the Belgian, German, and English sour/funky beer traditions, but those weren’t the primary focus because Jeff Sparrow, Stan Hieronymus, and Ron Pattinson...

A cold fining agent should do the trick.. Gelatine is pretty easy to use..

Great - thanks for taking the time!

I normally try to figure out which books I'm going like before reading them.. (It's a habit that reduces wasting time and money..) Where better to inquire than in a thread started by the author. In this case I've been made aware that there might more suitable books for me about sours.. :o

:mug: Not really trying to be judgmental - more like trying to figure out if the book would have any value to me..

This sounds promising! It'll probably end up on my christmas wish list.. Of course not - both of these are generally bigger areas.. A book on Japanese feudalism has noting to do with the US. On the other hand such a book would draw parallels and look at differences to the development in...

I'm somewhat ambivalent about this book, based on the US-centric title. On one hand I'm intrigued and want to read it.. On the other hand - writing a book exclusively about american sours is ethnocentric to the point of being ridiculous.. - I really liked the composition of Mitch...

I'll restrain my self to expressing only the positive aspects... - It'll have alcohol..

Great that's sort of what I figured.. But, it's just unclear to me what the outcome will be "taste-wise" between the options of 1) simply doing an acid addition and 2) a significant RO-dilution or pickling lime softning? Assuming I properly pH-adjust my mash with acid or sauer malz - can my...

So bumping this due to renewed interest in improving homebrew. that incurs the accompanying anion - Why exactly is that problematic? It could be beneficial as well right?

Don't judge a room temperature, non-carbonated sample from your primary.. I've never sampled any thing right from the primary that was really enjoyable - I always find it more or less: bland, green, tart, yeasty, buttery or tannin-like at this stage (listed in other of occurrence frequency)...

Nope - you're missing the basic fact that yeast divide - a yeast cell population in good conditions should exhibit logistic growth. Expect a doubling of the yeast cell count every 1-2 hours.. In other words, for the sake of easy calculations let's say you're adding 4 mill yeast cells for 12...

The main factor would be whether or not oxygen is present. Yeast is a facultative anaerobe organism - capable of aerobic respiration if oxygen is present and fermentation if oxygen isn't available. In the second, short experiment the yeast is never forced to switch to fermentation and thus very...