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12-17-2014 12:05 PM

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  • Posted in thread: L. Brevis Stalling Out on 12-17-2014 at 01:54 PM
    I had trouble with White Labs Brevis souring. I've used Wyeast's De Bom, which I believe has
    Brevis in it, and that soured fine. I can't figure out what the deal is.

  • Posted in thread: Wyeast 3203 - PC de Bom Sour Blend impressions on 12-16-2014 at 11:27 PM
    you are clearly more risk-tolerant that i am - i'd be nervous fermenting anything with that
    little headspace. was/is a blowoff tube needed?Nope, not at all. Usually I use Fermcap so I
    don't worry abou...

  • Posted in thread: ECY on right now! on 12-15-2014 at 10:10 PM
    The best thing to do is subscribe to this thread so it sends you an email when someone posts.
    You can also like Love2Brew on Facebook to get notifications.

  • Posted in thread: ECY on right now! on 12-14-2014 at 01:54 PM
    Happy Sunday everyone! ECY is back in in stock now at I'm only seeing 09 and
    17 in stock. Is there supposed to be more?Edit: NM, there we go!

  • Posted in thread: WLP644 -Brett B Trois on 12-14-2014 at 02:43 AM
    I think the biggest consequence is that if it's Sacch, WL is going to have to increase cell
    counts in their packaging for it.

  • Posted in thread: Wyeast 3203 - PC de Bom Sour Blend impressions on 12-12-2014 at 06:59 PM
    I racked a 70/30 pilsner/wheat De Bom onto 16 ounces of tart cherry concentrate. I then racked
    a 70/30 2-row/wheat no boil batch onto the cake. Two days later, it's fermenting like crazy.

  • Posted in thread: Adding grape concentrate to tripel on 12-11-2014 at 04:46 PM
    Any updates on this? Curious to see how it tastes!It's a really weird beer, for sure. The
    alcohol heat on it has faded, but it has a weird combination of sweetness and funk which I
    don't care for. It'...

  • Posted in thread: Lambic (BOS, 3rd BOS and Two Golds) on 12-08-2014 at 01:00 AM
    Can you add additional dregs as time goes on? I was thinking about doing this recipe, and
    adding a few random dregs as suggested in the original post. Do I need to add all of them when
    I pitch the Wye...

  • Posted in thread: Westvleteren 12 Clone - Multiple Award Winner on 12-06-2014 at 08:43 PM
    Checked my gravity today, which would be 12 days since brew day. To my happiness, it had got
    down to 1.014. I racked it to secondary on some bourbon barrel staves I had cut into one inch
    chunks and so...

  • Posted in thread: Westvleteren 12 Clone - Multiple Award Winner on 11-30-2014 at 05:58 PM
    Ok, feeling better now. After a week, it's at 1.022 and the krausen has dropped. I feel like
    it'll still drop .004-.006. A little higher than I'd like, but not terrible.

Primary: De Bom sour (Gen. 2) Secondary/Aging: ECY01 Sour #1, ECY01 Sour #2, The Yeast Bay Melange Sour, Bourbon Barrel Quad, De Bom on tart cherries In bottles: Mango sour, Lambic, Brett tripel, Sour brown, Brett L/B Porter Kegged: Jamil's Sweet Stout with Raspberries, Dry-hopped Berliner Weisse (Lacto Brevis), 3-2-1 IPA

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