Recent content by killsurfcity

If you're looking for acidity, you want lacto/pedio, brett does not produce much if any acidity under normal conditions. That said, I've made brett barleywines that went up to 15%, but I don't use commercial pitches.

Well, it's been a few years! I'm circling back to update this thread with what I think is a resolution to my initial question. I am 99% sure the "taint" we are discussing is due to high dissolved oxygen in the beer at packaging, due to rough racking, or other agitation during movement or...

I don't read magazines

No. The "sickness" is a bloom of pediococcus, which can take months for Brett to clean up. The "taint" we're describing here is not related to that in any way I can think of, other than that it happens to beer. :)

Yes, so the theory we've been working with is essentially that. Here's what we know: - This does not happen to all samples from the same batch - We were careful not to splash during transfers, but typically did not use CO2 - It seems to be continued fermentation that holds the color change...

Apologies for not posting my results, got a bit busy... for a year. Haha Anyway, literally everything this happened to has now cleared, and some of them are excellent beers. Oddly they are somewhat changed. The best I can explain it, there's an additional small citric acid like bite to the...

This is essentially kettle souring, but I wanted to have a dedicated rig for it. I started planning by looking at what makers were doing with DIY Sous Vide setups. I cobbled together my control box from this article, and I'm working on assembling my element and preparing the bucket I'm going to...

My brew partner and I have just decided, we will be bottling the tainted beer this weekend and reserving samples of each in glass jugs for further observation. One of the bottles of each will be clear glass, so we can watch it daily and note exactly if/when/how a change occurs. We will post back...

That's really what I'm arguing. I'm unconvinced about the oxidation argument. Brett being antioxidative after all. This is the most frightening scenario. My worry is that if such a microbe takes hold we could have a much larger problem on our hands. Sure, but constant splashing throughout...

Perhaps it's the bacteria Oldsock mentioned. I think we may have to work out a way to limit exposure to the air unless refermentation is active. Maybe there is in fact a sour beer spoiler out there. Well, at least it gives back what it takes!

Beer darkening some in a poured glass left in an open environment doesn't prove anything useful, except maybe that beer can darken under "x" conditions. "X" being god knows what, as you didn't really provide any controls for that experiment, iirc. Correlation ≠ causation. I think saying...

Digging up this old thread for science! We have some new information. So, last time we went to bottle our barrel beers, we were met with two more (out of 4, 5g) tainted batches. I can't even tell you how big a blow that was. That's now 20g of an absolutely gorgeous beer that has been rendered...

This is the best hypothesis I've heard so far. I didn't even think of passivation. It was a long time ago, but I think we may have used a brew-pot to hold some beer while we racked other things. That could be it! I'll have to try a steel wool test and see what the resulting solution looks like...

This is not really the right way to do this. Motors should not be driven direct from a power source like this if any controllable speed variation is desired. The best thing to do would be to purchase a cheap pulse width modulator circuit to drive the fan. I recently acquired a stir-plate built...

It looks like you have a similar issue, specifically noting the purplish hue in the finished beer. It cracks me up that people as still saying oxidation. I really wish people would actually give this some thought instead of saying the same old; infected, yeast haze, oxidation, BS. Our sour...