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08-08-2012

Last Activity:

06-03-2014 12:14 PM

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  • Posted in thread: Fruit and Brettanomyces, how long is too long? on 12-02-2013 at 06:46 PM
    I was thinking of freezing the fruit to release its natural flavors and juices (becomes more
    accessible) and to stun any bacteria and wild yeast in the fruit, that way I could finish them
    off with cam...

  • Posted in thread: Fruit and Brettanomyces, how long is too long? on 12-02-2013 at 06:43 PM
    If it were me, I would do two things:Don't worry about racking to secondary if you are adding
    Brett; it will keep the sacch from autolysis by consuming the dead yeast cells. I would rack to
    secondary ...

  • Posted in thread: Fruit and Brettanomyces, how long is too long? on 11-26-2013 at 06:22 PM
    Awesome! Thank you very much, I had no idea of this video :-D

  • Posted in thread: Brett Fruit Beers on 11-14-2013 at 06:18 PM
    The long and the short of it is, its possible to do what you want but theres issues you may
    face. The thing is Brett will eat all the sugars and stuff your sacch doesnt, so if you
    secondary with raspb...

  • Posted in thread: Brett Fruit Beers on 11-14-2013 at 04:52 PM
    yes, i have used brett brux many times as my secondary yeast with great results. i've always
    gotten some funk, but it hasn't been consistent... that's certainly my fault, i'm still
    learning about how ...

  • Posted in thread: 5.2 pH stabilizer... What's in it? on 11-14-2013 at 04:32 PM
    Motivated by #18 above I modified the spreadsheet described in to allow you to add a mix of
    mono- and di- phosphate. The spread sheet shows you in detail how mash pH is established and
    will, thus le...

  • Posted in thread: Brett Fruit Beers on 11-13-2013 at 07:53 PM
    brett, when used alone (without sacch), acts very differently than when it is used in secondary
    after a sacch fermentation.brett alone (no sacch) is very clean. very very little to no funk.
    doesn't su...

  • Posted in thread: Brett Fruit Beers on 11-13-2013 at 07:49 PM
    The long and the short of it is, its possible to do what you want but theres issues you may
    face. The thing is Brett will eat all the sugars and stuff your sacch doesnt, so if you
    secondary with raspb...

  • Posted in thread: 5.2 pH stabilizer... What's in it? on 11-13-2013 at 07:41 PM
    The chemistry of mash and brewing liquor can be quite complex because the malt contains
    monobasic and dibasic phosphate ions in a ratio determined by the pH of the mash and the 5.2
    product contains th...

  • Posted in thread: Fruit and Brettanomyces, how long is too long? on 11-13-2013 at 05:36 PM
    Hello fellow brewers,I am planning a recipe for a Baltic Porter or Robust Porter (I have not
    yet build up a grain bill, but I intend to mash in at the best alpha amylase activity
    158-161ish) I plan on...

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