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  • Posted in thread: blackberries in lambic on 08-04-2011 at 05:53 PM
    @jeepinjeepin: My logic is that freshly-picked berries are better because they have naturally
    occurring wild yeast suited for breaking apart the sugars. I know that this is generally
    preferred in wine...

  • Posted in thread: blackberries in lambic on 08-02-2011 at 01:01 AM
    I have a quite a lot of ripe blackberries in my backyard. More than I can use. I also have some
    lambic base that's been going for a few months. Has anybody made a blackberry lambic? How many
    pounds pe...

  • Posted in thread: Lambic - to airlock or tinfoil? on 07-08-2011 at 08:32 PM
    I have a question about the role of oxygen in lambic fermentation. Like most homebrewers, I use
    a glass carboy. In your experience when making a Lambic, do you find that using an airlock
    produces a be...

  • Posted in thread: adding cherries to Flanders Bruin on 06-17-2011 at 08:44 PM
    I have a Bruin that has been souring for 4 months total now, 2 of those months at 65-70F, 2 at
    80F. I tasted it the other day and it tastes very much like Rodenbach Foerbier, the unblended,

  • Posted in thread: using grapes in Lambic on 04-26-2011 at 05:22 PM
    Cherries have a more singular flavor, I would go lower in the same situations.You would use
    less cherries than grapes? But as I understand, the well-regarded Krieks (3F, Oud Beersel) use
    3-4 lb/gallon...

  • Posted in thread: using grapes in Lambic on 04-26-2011 at 04:35 AM
    I have a couple lambic and bruin bases fermenting in my cellar, which I want to use in a couple
    months to make fruit beers with. I'm interested in a few berries, but for the purpose of this
    post, let'...

  • Posted in thread: Lactobacillus and Saccromyces together? on 04-08-2011 at 09:32 PM
    I want to make a light, well balanced sour beer that finishes relatively quickly (a few weeks).
    The time factor means that I can't use Brett to sour it, since that would take months. I was
    thinking a ...

  • Posted in thread: base for kriek on 03-18-2011 at 09:56 PM
    I have some cherries in my freezer (about 5lb) that I want to use to make a kriek. I've never
    brewed a lambic before and there are a lot of complicated techniques floating around, like
    turbid step mas...

  • Posted in thread: creating multiple experimental batches on 11-28-2010 at 08:07 PM
    I am playing around with ingredients and I'm wondering how best to approach this
    scientifically. For example, say I wanted to try out different combinations of spices, while
    keeping everything else th...

  • Posted in thread: reusing belgian bootles and wire hoods on 11-28-2010 at 07:45 PM
    I'm starting to brew Belgian beers, and to save money (since Belgian bottles are so expensive),
    I've starting saving up commercial Belgian bottles. The question is: first of all, are there
    any potenti...