jvlpdillon

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Join Date:

10-14-2008

Last Activity:

11-27-2014 8:54 PM

Likes Given: 11

4 Likes on 4 Posts 

    ABOUT ME

  • Aurora, CO
  • Director of Engineering
  • Bohemian Pilsner
  • Apricot Rye Sour
    American IPA
  • Rioja (my first wine)
    Wee Heavy
  • Belgian Strong Golden
    Strong Flanders Red
    Oktoberfest
  • American Pale Ale
  • Male
  • Married

LATEST ACTIVITY

  • Posted in thread: Bottling 18 month old sour on 02-15-2014 at 03:23 PM
    At 18 mos. this should dine, but check the gravity anyway. If you are anywhere near 1.010 you
    are not done yet. Sours can and will drop to 1.002 over a very long time. The brett may still
    be active. S...

  • Posted in thread: Lactic Acid on 03-23-2013 at 04:50 PM
    Is Lactic Acid the same as Lactobacillus? Yes, latobacillus creates lactic acid. However the
    WLP, and Wyeast you are thinking of is not the right thing to add to a boil. If it is, a lot
    of what I ...

  • Posted in thread: Constant Aeration Of Wort During Ferment Stage. on 09-21-2012 at 04:00 PM
    I believe I read in "Yeast" the yeast labs will continually add oxygen to grow the yeast more
    quickly. This doesn't mean it makes good beer. It makes more yeast. Not everything worth doing
    is is worth...

  • Posted in thread: Using dried apricots on 03-22-2012 at 06:00 PM
    You find unsulphered dried apricots in health food stores. They taste the same but they look
    brown on the outside. I used 2 lbs. in a 5 gallon batch of Apricot Rye Lambic last summer. The
    overall colo...

  • Posted in thread: Bottling Belgian Strong Ale- 2 months later on 02-29-2012 at 11:04 AM
    This will be fine to bottle.

  • Posted in thread: New to Sour ales on 02-22-2012 at 01:17 PM
    You will surely get differing opinions. These are what work for me. 1. With regard to Berliner
    Wiese, what is the experiential preferred liquid & dry yeast?I use German Ale yeast. WLP029 or
    Wyeast1007...

  • Posted in thread: First time, flat beer on 01-10-2012 at 09:08 PM
    The rule of thumb is it takes a three weeks to fully carbonate a bottle conditioned beer.
    Beyond just the carbonation factor the flavors blend more the longer it sits. The common
    analogy is Spaghetti ...

  • Posted in thread: Boozy, phenolic taste on 12-20-2011 at 06:13 PM
    With the limited info here about style and recipe. I would think you underpitched your yeast
    (did you make a starter?)

  • Posted in thread: Another Overnight mashing question on 11-11-2011 at 07:52 PM
    While not exactly the same, I do direct fire BIAB mashing to raise the temp. I get around 80%
    eff. Despite hearing all of the calls about this will ruin head retention. I do not have this
    problem. For...

  • Posted in thread: Sour mash on 11-08-2011 at 03:11 PM
    You may be right about the temps. I was doing that from memory and not data. The Complete Joy
    of Homebrewing has the right numbers.

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