Last Activity:07-01-2014 9:43 PM
2 Likes on 1 Posts
Posted in thread: iBrewmaster2 on 01-03-2014 at 11:07 PM
I still can't import my old DB from version 1 :(Is there a needed file format or something I'm
Posted in thread: The single best beer bar in your state? on 08-15-2013 at 04:04 AM
I think for NJ it's a toss up between Maloney's or Cloverleaf. There are classic places like
Andy's and Shepard & the Knuckle Head but they have a very limited space without food and a
small tap list.
Posted in thread: Berliner Weisse help on 08-02-2013 at 03:16 PM
Without a warmer temp, it will take longer for sourness to be present. Can you test the pH?One
thing I'm starting to do is collect and pour dregs from some Berliners I've had. Maybe if you
Posted in thread: No activity on Berliner Weisse on 06-28-2013 at 02:14 AM
Airlock activity is not 100% representative of fermentation activity, especially with some
bacteria. Give it time. Keep a slightly Warner temp for another day. If you're SOL on more
yeast maybe make a...
Posted in thread: No Hop Berliner Weisse on 06-28-2013 at 02:11 AM
Update: beer has now had fruit for about a week and is going to get cold crashed for almost
another week. The quince adds a very strong lemon acidic quality to the beer.
Posted in thread: No Hop Berliner Weisse on 06-18-2013 at 04:29 PM
I test my berliner and the pH was at 3.4. I then opened an 1809 Berliner and rested that at
about 3.2. The crispness if that was amazing. Hopefully in time I can get down to a 3.2 or
less. With this c...
Posted in thread: No Hop Berliner Weisse on 06-18-2013 at 02:45 PM
What is a "good" pH level for a berliner weisse? Im going to get some wine strips today and
test it out.
Posted in thread: No Hop Berliner Weisse on 06-16-2013 at 08:40 PM
I'm just going off the idea of sour mashing at 110 or whatever it's suppose to be. Why not
ferment at that if possible? I think OldSock should try it while in San Diego, it's hot enough
there and he's...
Posted in thread: No Hop Berliner Weisse on 06-15-2013 at 09:25 PM
But what if I only have lacto in my primary? Then I won't have off flavors, right?
Posted in thread: No Hop Berliner Weisse on 06-15-2013 at 07:42 PM
If sour mashing is done at such a high temp, why isn't fermentation done at the same level??