Recent content by insubordinateK

Taste it - then decide.

Ok you got me. Everything I said isn't really true at all. I made it all up. It is better to accept dogma and push out any doubts or possibility that everything is not perfectly understood. Are we in church? **** me.

Let's correct some information here: First - saccharomyces IS present in the lambic blend from Wyeast Second - cooler fermentation temps are a good idea for most ales but this is a completely different animal. You have a complex mixture of different microbes that consume each other and...

Yes. Counter clockwise will lower the outlet pressure. You had it wide open.

Old thread just got bumped...but I'll add a comment for those in similar situation. Why not just do the step mash? You can do a step mash with just the raw wheat on the stove in your kitchen, then add with other grain for the single infusion. There is a good reason for protein rest(s) in...

Everything goes out the window with lambic brewing, and I don't think anyone can give you an absolute answer. I say go for it, leave it at room temp. I've found that it's mostly ambiguity and experimentation when brewing with bugs.

Star San - solves the problem.

I would soak in a strong oxidizer. This will make compounds more water soluble. Try PBW or a dilute bleach solution. Let the chemicals do the work. Let it soak for a long time, then hit it with some water pressure. It will come right off.

Jack White is one man and Zeppelin is...well a band. Having said that, Jack White is multi-dimensional as Jimmy Page broke new ground. White is one of my favorite contemporary musicians. I never listen to Zeppelin anymore.

A good reason supporting your opinion would be nice for the OP. I've never had problems with high gravity beers using the advice I just gave. Wyeast recommends tripling pitch rates - http://www.wyeastlab.com/faqs.cfm?website=1#r24 Just two doublings will quadruple the pitch rate. I think...

They don't cork, but they use thick glass to reinforce.

It's an orval clone; they add brett at bottling which continues to ferment after bottling...the trick is to lower the amount of priming sugar when using this technique.

Also you will lose hoppiness if you are storing for a while. Go PA

If you lose pressure, you lose the seal...if going this route, I would just re-cap or you run the risk of drinking flat beer. This will alleviate pressure. Pop them off and re-cap one at a time. ....Especially if it's an orval clone. The Brett will keep consuming and producing.

No - make your 1.5 L starter with one smack pack two days prior. You will be fine. Two smack packs is a waste of money.