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Join Date:

10-16-2011

Last Activity:

08-01-2013 11:09 PM

    ABOUT ME

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  • San Mateo
  • CA

LATEST ACTIVITY

  • Posted in thread: Beer Information on 10-31-2011 at 07:07 PM
    For Books, I'd check out anything written by Michael Jackson. For online resources, see
    below.This has a great explanation of different styles. Probably the most comprehensive and
    current, although no...

  • Posted in thread: Whats the best brew school to go pro from on 10-20-2011 at 10:57 PM
    There's an "invisible ceiling" in many breweries, as well as the winemaking industry. You will
    be limited by your education at some point or another. At the very minimum, you will need to
    study biolog...

  • Posted in thread: Turning an infection into a good sour? on 10-20-2011 at 08:01 PM
    I have been following this tread a`s I have a "bad batch" that has a wild infection. It does
    not taste bad just sour. (I really should check on it again soon) I am 100% sure I know what
    caused the inf...

  • Posted in thread: Turning an infection into a good sour? on 10-20-2011 at 07:49 PM
    Beer was probably just Green. Let it be for a couple weeksPerhaps, but that doesn't explain why
    my buddy's batch of beer with the same recipe tasted normal after a week, and mine was sour.
    I'll know f...

  • Posted in thread: Turning an infection into a good sour? on 10-20-2011 at 07:44 PM
    Wasn't adding that campden a bad idea? In my experience using campden with wine, it takes
    months for the aroma and flavor of the metabisulfite to dissipate.People use it all the time in
    making cider t...

  • Posted in thread: Turning an infection into a good sour? on 10-20-2011 at 07:41 PM
    Campden is volatile if that's the right word. Otherwise you'd never be able to use it
    pre-fermentation. I think you give it 24-48 hours to "blow off" or dissipate or whatever the
    technical term is.Rig...

  • Posted in thread: Turning an infection into a good sour? on 10-20-2011 at 07:13 PM
    I noticed the sourness about 7 days after pitching the yeast, which is when I racked to the
    secondary. Not sure where you got the four days number. Also, a buddy brewed a similar recipe,
    and his beer ...

  • Posted in thread: Turning an infection into a good sour? on 10-20-2011 at 02:14 AM
    Does not sound like an infection to me.If you pitch the roselare it will take many months for
    it to sour. You could notice effect of the Brett within a few months.What strain of Brett do
    you have?I ha...

  • Posted in thread: Turning an infection into a good sour? on 10-19-2011 at 10:28 PM
    Hello all,I have seen a couple threads on this, but no definitive answers, so I thought I'd
    throw it out there. About a week and a half ago I brewed a pumpkin ale using fresh pumpkin and
    a recipe simi...

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