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jnacey

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Join Date:

01-08-2013

Last Activity:

11-21-2014 1:52 PM

Likes Given: 2

6 Likes on 5 Posts 

    ABOUT ME

  • Male
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  • Posted in thread: Lactobacillus fermentation temps on 11-21-2014 at 04:35 PM
    I ferment my lacto at ~100 in an oxygen deprived environment. I typically use brett and not
    sacc to finish ferm. I'd get it down to the ale temp you want, and pitch. Don't oxygenate.How
    much sourness ...

  • Posted in thread: Wyeast PC July -Sept 2014 - Sourpalooza on 11-17-2014 at 08:32 PM
    Has anybody actually made what they deem a successful batch with either of these yet? Seems
    like people are a bit underwhelmed at the 2 month mark.

  • Posted in thread: Brett on brett on 11-17-2014 at 07:02 PM
    Sounds like no Sacch was used. 100% Brett.::facepalm::Doh

  • Posted in thread: Brett on brett on 11-17-2014 at 06:39 PM
    I have 3 different 100% Brett Trois beers in bottles from when Trois was a platinum strain, and
    all but one has developed a funky edge to them, specifically the 2 IPAs did but the Saison is
    clean as a...

  • Posted in thread: Maine Beer Co. Lunch IPA clone? on 11-17-2014 at 06:20 PM
    I'm going to try to rebrew this within the next couple of weeks. Their attenuation is pretty
    ridiculous, even with a low mash temp, unless you add corn sugar. I'm just going to use a more
    attenuative ...

  • Posted in thread: Brett on brett on 11-16-2014 at 12:38 AM
    I haven't done this before, but just from a microbial standpoint, pitching more brett versus
    waiting for the existing brett to get funky doesn't lead to much of a difference unless the
    brett varieties...

  • Posted in thread: Aging on Oak? on 11-16-2014 at 12:32 AM
    Yea, either the roasting in the oven or honestly just leaving them would probably be fine. How
    much does it call for?One thing that's great about wood and brewing sour beers is that wood is
    an excelle...

  • Posted in thread: How much coffee would you recommend for a Coffee Stout? on 11-12-2014 at 09:05 PM
    I take a French press and add 1oz of ground, low acid coffee to 12 fl oz of boiled, cooled
    water and let that sit in the fridge overnight the day before bottling. Then on bottling day, I
    press it and ...

  • Posted in thread: New sour beer experimenter on 11-11-2014 at 10:29 PM
    I think that sounds right. One other thing I would recommend to is to taste it periodically,
    especially for your first batch. It's really interesting to see how it changes over time. It's
    definitely a...

  • Posted in thread: My westy clone got something goin on on 11-11-2014 at 06:28 PM
    I'd imagine it's either brett or pedio -- my understanding is both can create a pellicle in the
    presence of oxygen.If this is taking place in a fermentor in which you previously had infected
    batches, ...

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