Last Activity:08-01-2015 10:49 AM
Likes Given: 21
143 Likes on 85 Posts
Posted in thread: Completely attenuated 100% Lactobacillus fermentations are not possible on 07-22-2015 at 04:44 AM
My only goal here was to prove that you could not take any of the commonly commercially
available Lacto strains and completely attenuate My experience with wlp677 has been the same as
Posted in thread: Westbrook Gose Clone on 07-18-2015 at 01:12 PM
I'm brewing the recipe again on Saturday. This time, instead of adding lactic acid, I'll be
kettle souring with a lacto culture from GigaYeast. It will be interesting to see if there is
Posted in thread: Westbrook Gose Clone on 07-14-2015 at 02:11 PM
I brewed the "Dollars to Dölnitz Gose" from pg 21 of the March/April 2015 issue of Zymurgy
which calls for adding 88% lactic acid to taste. It was dead simple to add acid gradually until
I got to the ...
Posted in thread: BlackMan Yeast on 06-08-2015 at 09:08 PM
Just found out about this today and I'm pretty excited to try. Glad he got a mention in the new
BA magazine. Totally subscribing and interested to hear the results.
Posted in thread: Dogs on 04-15-2015 at 04:37 AM
270947So sorry Onkel. I've buried more best friends than j care to list. It's a shame this guy
isn't comfortable.Wow I thought your picture was my dog for a minute. Do you have any more
pics? I haven'...
Posted in thread: Consecration kit from MoreBeer on 04-10-2015 at 04:45 AM
A few people have mentioned skipping the sacc and the brett and going strait to roselare. One
person did a side by side somewhere in this thread. If I was starting over, I would do this as
well. I'm a...
Posted in thread: New Glarus Wisconsin Belgian Red Clone #1 on 03-27-2015 at 06:56 PM
Daniel Carey also has said the cherries are added after primary fermentation and are lagered in
secondary.That's part of what I was referring to. I think they might ferment the cherry juice
Posted in thread: New Glarus Wisconsin Belgian Red Clone #1 on 03-27-2015 at 04:53 PM
Ja09, Renagades_brew, we should keep working on this. Passing samples among the three of us
sharing ideas, etc.,I'd be happy to share some, but I haven't started yet! I have a couple
other sours aging...
Posted in thread: Russian Imperial Stout (2011 HBT Competition Category Winner) on 03-27-2015 at 05:24 AM
I would like for it to finish about 1.020, not 1.028-1.030 (which is the high end for an
imperial). I am not looking for a syrupy mess. Regardless, I decided to use a different RIS and
the new Omega B...
Posted in thread: Russian Imperial Stout (2011 HBT Competition Category Winner) on 03-26-2015 at 03:55 AM
I am going to be brewing this Thursday.Will be using a big starter with White Labs Irish Ale
(WLP004), and then after 48 hours I will be pitching a smaller starter of White Labs San Diego