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Join Date:

06-07-2012

Last Activity:

07-15-2016 2:47 PM

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    ABOUT ME

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

LATEST ACTIVITY

  • Posted in thread: High Gravity 100% Brett stalled on 07-15-2016 at 04:58 AM
    About 8 weeks later - this beer is getting really good! 73* - 1.014. Smells and tastes like a
    brett beer, almost like a lambic (has more body/sweetness compared to modest gravity 100% brett
    beer - mor...

  • Posted in thread: 100% Brett WLP648 - Starter Questions on 06-16-2016 at 10:51 PM
    Assuming the vial is fresh and you are brewing 5 gallons of 1.050 wort, a single 2 liter
    starter could be sufficient (according to Milk the Funk, brett cell density is about 3-6x
    higher than sach - so...

  • Posted in thread: High Gravity 100% Brett stalled on 06-16-2016 at 04:37 AM
    The beer went down another 12 points 10 days since my first post (at 1.038 now) - about 3.5
    weeks post brew day at this point (went ahead and stirred some yeast back into solution, since
    brett loves t...

  • Posted in thread: Brett Dregs - Starter. What did I do wrong? on 06-14-2016 at 02:53 AM
    All good points, sweetcell.Brett strains are the ultimate "YMMV" beer ingredient!

  • Posted in thread: Brett Dregs - Starter. What did I do wrong? on 06-09-2016 at 09:30 PM
    If you want more/quicker cells, then use a stir plate. If you want to minimize/mitigate acetic
    acid production, then don't (Chad at Crooked Stave recommends no stir plate, swirling
    occasionally by han...

  • Posted in thread: Brett Dregs - Starter. What did I do wrong? on 06-09-2016 at 08:14 PM
    What did you do wrong? You dumped it! As others said - this is a consequence of the oxygenation
    via the stir plate. While experiments have shown that increased levels of oxygen decreases the
    time to ...

  • Posted in thread: Accidental sour considerations on 06-09-2016 at 06:03 AM
    Any idea what the gravity is at this point? (will be interesting to see how much the whatever
    has fermented it down)

  • Posted in thread: 100% Brett on 06-08-2016 at 06:32 PM
    According to Milk The Funk:Typical characteristics of Brett primary fermentations (these are
    generalizations, and may not be true for every strain): A lack of glycerol, which is a compound
    that Saccha...

  • Posted in thread: High Gravity 100% Brett stalled on 06-08-2016 at 06:56 AM
    Not that anyone cares (since I'm the only one posting in my own dang thread, lol), but I just
    found this on Milk The Funk:Typical characteristics of Brett primary fermentations (these are
    generalizati...

  • Posted in thread: High Gravity 100% Brett stalled on 06-07-2016 at 07:15 PM
    UPDATE: Rousing the brett may have made a difference - airlock is still bubbling away at a
    decent pace. However, it turns out I may have underpitched (AKA - that it wasn't ~350 billion
    cells after all...

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