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06-07-2012

Last Activity:

01-18-2017 4:46 AM

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    ABOUT ME

  • PDX Pale Ale
  • Hoppy Monkey Hefeweizen
  • In a Relationship
  • Portland
  • OR

LATEST ACTIVITY

  • Posted in thread: Bootleg Biology Funk Weapon #2 - Old Package on 01-13-2017 at 07:55 PM
    It's probably still got viable cells in it. Put it on a stir plate for a week and - assuming it
    ferments out - pitch that in primary. I've pitched 6 month old Brett in secondary and worked
    like a char...

  • Posted in thread: ECY on love2brew.com right now! on 01-08-2017 at 03:07 PM
    8 strains up right now, including DD and Bug County

  • Posted in thread: Dirty dozen primary tastes like clean abbaye? on 01-06-2017 at 05:44 PM
    Thanks for chiming in Agate. Good to hear I'm not the only one

  • Posted in thread: Dirty dozen primary tastes like clean abbaye? on 01-06-2017 at 12:39 AM
    It's been in primary for 6 weeks or so. Tastes mighty good actually, just not bretty

  • Posted in thread: Dirty dozen primary tastes like clean abbaye? on 01-05-2017 at 09:18 PM
    Did my first dirty dozen primary (5 gal of pilsner, Vienna, rye - 1.060 - did not add pure
    oxygen- fermented at 68 or so), just tasted a sample - tastes and smells exactly like a Belgian
    abbaye beer. ...

  • Posted in thread: Dry Lager Yeast for Munich Dunkel on 12-26-2016 at 05:06 PM
    But if you have to mail order your yeast, dry yeast definitely has its perks due to its ability
    to better withstand temp fluctuations

  • Posted in thread: I think I need a blender on 12-26-2016 at 04:54 PM
    Pitch it all without chilling. This way you get all the yeast in suspension too (brulosophy did
    an experiment and found no detectable off flavors from pitching the whole starter)

  • Posted in thread: I think I need a blender on 12-25-2016 at 04:34 AM
    Amalgamation works really great at low-ish pitch rates - the stress forces the Brett to really
    go to funky town. 1.5 liter starter should be fine

  • Posted in thread: Diacetyl in IPA on 12-25-2016 at 04:29 AM
    Sounds like a slight underpitch to me. Rehydrate 1.5-2 packets of dry yeast, or make a properly
    sized starter (check out mrmalty.com for confirming pitch rates and starter sizes). Ferm temps
    sound goo...

  • Posted in thread: Brettanomyces bruxellensis fermentation time on 12-14-2016 at 08:20 PM
    Give it at least 3 months, probably 6 to be on the safe side. Only way to know is to take
    gravity readings one month apart and bottle once gravity stops going down.

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