Recent content by jjangmes

Great article! I had my first sour just a couple of months ago and have been hooked. Your blog has been a tremendous help for me. Thanks!

Great article! I had my first sour just a couple of months ago and have been hooked. Your blog has been a tremendous help for me. Thanks!

I made this yesterday! because I did not have a whole lemon, I used 14.7 ml of lemon juice. I also did not have a tablespoon measure. 2 tablespoon, according to the internet, is approximately 30 gram. So I used 14.7ml lemon juice, 30 gram grated ginger, 2 liter water, and a cup of sugar, which...

thanks! Most of the hopping was done early during the boil. I'll definitely go ahead with dry hopping now! i have one more question... I do not have a keg, so after doing primary fermentation, I put it straight into a bottle. The dry hopping asks to be hopped on Day 12 as well. If I wait that...

Anyone still in Seoul brewing?

Check out this thread. https://www.homebrewtalk.com/f127/pellicle-photo-collection-174033/

I LOVE HOPS! I'm just scared. The recipe calls for dry hopping during primary... should I bother with dry hopping since I hopped so much already?????

The recipe called for a total of 7oz of hop during boiling for a 6 gallon batch... Well, I changed the recipe to 2 gallon batch... so should have used only a third of hops too.. but I forgot about it and put all the hops in.. It's Centennial with alpha acid of 8.7%.... am I...

here are some images of what I've been growing.. They have a very strong nail polish smell..! http://www.flickr.com/photos/101495311@N06/12426351325/ http://www.flickr.com/photos/101495311@N06/12426827094/ http://www.flickr.com/photos/101495311@N06/12426504163/

Now I know... :( Wish I knew about it earlier. So for the 100% Brett beer, do they have no sour taste?

Thanks for the answer! Glad to know that brett can survive extremely acidic condition.

I'd love to get some mixed package. But I'm living in Korea and I can't get any of those stuff :( Only thing I can get my hands on are lactobacillus and sacch. cerevisiae guys. I've been leaving the fermentors opened to get some wild bugs in, collect the samples, plate them, and try to get...

Hey guys, I have a question on using lactobacillus and brettanomyces. In the past, I experimented using lactobacillus by mixing with a bit of yeast and fermenting at 37 C. This led to around 3% alcohol and EXTREMELY TANGY and SOUR stuff just after ~3 days. Then I heated it up to kill of...