Last Activity:12-02-2013 6:45 PM
Likes Given: 3
3 Likes on 3 Posts
Posted in thread: wlp655 Belgian sour mix on 11-13-2013 at 06:23 PM
I'm new to making sour beers and recently made my first batch. I used 60% pilsen and 40% wheat.
Going for a lambic if possible. I pitched two vials of wlp655 into primary (used two because
they were c...
Posted in thread: does petrus have viable dregs? on 11-07-2013 at 10:32 PM
I used petrus oude bruin dregs successfully for an oude bruin about a year ago. You would not
even notice if they were viable or not with cascade and boon in there though.Could you see the
dregs in th...
Posted in thread: does petrus have viable dregs? on 11-07-2013 at 09:26 PM
I have a 4-pack of the aged pale and I don't see anything in the bottom of the bottle. I was
gonna throw them on a beer I wanna sour along with some boon Oude Gueze and cascade apricot
Posted in thread: beersmith questions on 04-12-2013 at 02:11 AM
Awesome that helps big-time!!! Is it the same with malto-dextrine as far as how much is raises
OG and FG per lb.? Thank u very much for the info!!!
Posted in thread: beersmith questions on 04-12-2013 at 01:59 AM
I have 2 questions to do with BeerSmith1) why does the addition of lactose add to the expected
original gravity numbers while malto-dextrine does not?2) why does the addition of lactose make
Posted in thread: mash PH question on 04-05-2013 at 10:49 PM
You have to be getting pretty much full conversion if you are getting 80% total efficiency.
However, are your IPA on the low end and the dark beers on the high end (or the opposite)?No
they are about ...
Posted in thread: mash PH question on 04-05-2013 at 09:01 PM
If I am getting 72%-80% efficiency is it safe to assume that my mash PH is in a good range for
the beers I make? I was considering trying the 5.2 ph stabilizer but wasn't sure if it's
necessary. I usu...
Posted in thread: WLP530 is a beast! on 03-23-2013 at 03:57 AM
I did a 72 hour sour mash (maintained between 100-110 degrees)and after sparge and boil pitched
a 1.65 liter starter of WLP530 abbey ale yeast at 71 degrees on 4 gallons of wort in a 5 gallon
Posted in thread: beersmith question on 03-22-2013 at 01:28 AM
I'm not going to defend BS2 (lord knows there are times I'd like to shoot that program right in
the face ;) ) but if you had an adequate quantity of properly maintained two week old yeast
slurry to me...
Posted in thread: beersmith question on 03-21-2013 at 04:26 PM
Slurry presumes you have more than enough to meet the batch needs. No starter
required...Cheers!That's kinda crazy cause what if u had washed the yeast and have had it in
the fridge for two weeks or s...