Last Activity:05-13-2015 1:49 PM
Likes Given: 2
26 Likes on 23 Posts
Posted in thread: Lid wasnt sealed!!! on 04-22-2015 at 04:04 AM
Yes. However during high krausen I'd rather have lid loose just to be on the safe side.
Posted in thread: Lid wasnt sealed!!! on 04-20-2015 at 01:48 AM
How come you never seal??Partially because I just don't have to. Mostly because I want the
pressure to release during fermentation.
Posted in thread: Lid wasnt sealed!!! on 04-17-2015 at 01:42 AM
The yeast floating is flocculation (yeast comes together). Totally normal. It will drop inside
of a week. I never seal my buckets when fermenting. Don't worry about it. You'll be fine.
Posted in thread: First Funk, thoughts? on 09-17-2013 at 09:56 PM
Anybody have an update? I ended up adding dried cherries about a year ago. I just bottled it
about an hour ago. The taste I jut sampled was amazing. Smooth lactic sourness. Light on the
funk. Nothing ...
Posted in thread: Dry Fruit Source(s) for Sour Barrel on 09-24-2012 at 01:26 AM
Believe it or not the WalMart brand dried cherries don't have any oil on them. They were the
only ones I could find for my sour brown.
Posted in thread: Angry responses on 07-06-2012 at 12:11 AM
I'll handle this!!!
Posted in thread: New Belgium/Lost Abbey "Brett Beer" on 07-02-2012 at 11:57 AM
They do still pasteurize, but their method is different from your standard filtration method.
So while there are still some critters sitting at the bottom of the bottles.... They're all
Posted in thread: Sour Wheat Beer - 1 month - with bugs on 06-30-2012 at 12:35 PM
Homebrewtastic: Was there any funk at all in that beer? Its really hard for me to believe there
would be any contribution from the Lacto or the Brett. Lacto usually takes over a month and a
half just ...
Posted in thread: Shortest time for a lambic to age on 06-26-2012 at 11:55 AM
Just curious what the shortest amount of time any of you HBTers have let your sours go before
drinking them is.I just read a thread about a 1 month Hefe-sour and it got me thinking. I have
a Sour Blon...
Posted in thread: What's in your fermenter(s)? on 06-26-2012 at 01:17 AM
Rye wine and a lambic.