Recent content by jmmarvel

Thanks for the response. I realize that diacetyl is a chemical byproduct, but is it possible that it would exist in my lines or anywhere else plastic and impart flavor onto my next beer? The Lacto I used for my BW could have produced the diacetyl and I am worried that its flavors will...

I recently dumped out 3/4 of a keg of a Sam Adams Summer clone that clearly had a diacetyl problem. After doing some reading I am assuming the issue may have stemmed from my berliner weisse that was in the kegerator previously. I would like some advice on making sure I eliminate all diacetyl...

A couple of months ago I brewed a Berliner with lacto d. and a week later added kolsch yeast. When I kegged, i saved the yeast from the bottom of the carboy and put it in a 1 g. jug. It has since been stored in a mini fridge. It smells decent. What would you guess is still viable in it...

this might be a topic for the sour forum but i had a question about putting my berliner weisse on tap. i have a single tap kegerator for homebrew. i brewed a berliner weisse with the intention of bottling it. out of pure laziness i no longer want to bottle it. are there any potential...

Sorry if this is too off topic... but. I picked up a bottle of OA last week and noticed a large amount of yeasty sediment. I assume at least some of this is the brett yeast. I was thinking about trying to make a starter with this and do a full or partial brett beer with it. Has anyone had...

Here is a close up. ipad camera sucks. Or Im a crappy photographer.

Here is the fermenter w my Berliner. Thick and frothy up top but barely any activity in the airlock. Sacc was pitched a week ago.

So i pitched my wyeast kolsch yeast starter about 1 week ago. there is still a foamy thick krausen at the top. fermentation has slowed down considerably - 1 bubble per 15 seconds. i have not tasted it or taken a gravity reading. I gotta say im a little surprised about the krausen considering...

i checked on it today and it was warmer than it should be. i backed off the heating pad and will try to cool it off a bit. the smell is mostly normal fermentation with a slight sourness. it is in my bedroom as this was the only way to hit the target temp for these few days. not looking...

so i brewed my bw today. everything went well, no issues. even managed to hold the temp in the 90s range. just one thing - i pitched lacto, no sacc (yet). it looks and smells like normal fermentation. im not sure what exactly i expected, but something different. is this normal?

So I thought of another question that I haven't seen posted anywhere: After a few days of just Lacto, I will obviously be pitching Sacc yeast. I haven't read of anyone aerating the wort/beer when pitching it, but O2 is important for Sacc. Do people aerate when pitching Sacc in this scenario?

Thanks for all of the suggestions guys. I decided to scrap the idea of addirional lacto from grain and will also skip the hops in the mash. I just cooked up my lacto starter. I used my kegerator to flood the 1g jug with co2. The plan is to brew and pitch lacto Sunday and then pitch Sacc...

So I am about to take a shot at my first sour(ish) brew and after a bunch of reading I think I finally have my plan pretty much drawn out. I would love some insight/suggestions/tips from those that have experience in brewing sours, specifically Berliner's. I picked up a Lactobacillus D. and...

Well I just started doing this 2 brews ago, but I just lifted the bag out of the boil and let a bunch drip back in. I know you do not want to squeeze grains in a bag back into your boil, but as far as I know, there are no side effects to squeezing a bag of wet hops back into your boil. Anyone...

This is pretty much what I do. No where near this nice though.