Recent content by kranak

Yakima 728
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  1. K

    Official Broken Hydrometer Count

    1189. I hulk handed it and crushed it while opening my sanitized bucket with another hand.
  2. K

    Lower range for Roeselare

    Thanks for the replys. Slowing down doesn't bother me at all, so long as I'm not halting it. Sent from my iPhone using Home Brew
  3. K

    Lower range for Roeselare

    What is the lower range to secondary a Roselare Flanders Red? Room is at 57 now with a possible few degree drop. The Beer is about 10 month old and I have no intent in getting into it for a long time, but I don't want to drop the bugs and yeast out.
  4. K

    First sour.

    Can something like maltose be added to promote acidic development? Or should I just let it be for now and test it's acidity at a year? Also when I get to places with beers with salvageable dregs I'll think about throwing that it Sent from my iPhone using Home Brew
  5. K

    First sour.

    Thanks, I was kind of thinking that it seemed that the ph wasn't as low as I would have expected. But I am in nowhere near a hurry with this guy. So if time is all it needs, no problem. Sent from my iPhone using Home Brew
  6. K

    First sour.

    So for an update on this guy, it has sat in the glass carboy at anywhere from 62 to about 70(depending on if the fermentation fridge is empty or not). I have never gotten a full pellicle growing, which I am not specifically worried about. I pulled my first sample today and while I didn't do a...
  7. K

    Ordering Grain Online by the Fraction of a Pound

    I've gotten my last few batches from Texas brewing. Previously I was an Austin homebrew customer. I have been happy with their service, price and product. I live close enough to do will call so I cannot speak to shipping prices or process. Sent from my iPhone using Home Brew
  8. K

    First sour.

    Curiosity mainly. It could be cleaned without an extreme risk of infection. But if it is not necessary then it's not necessary. Looking through all the pellicle photos I don't really see any crusty tops to the Carboy. But I'm sure that's more from those pics not being submitted. Or transferring...
  9. K

    First sour.

    Another question. After transferring I had to use a blow off tube for a few days while sacc was finishing its job. Fermentation has slowed down now and krausen is dropping. Since this will be in the Carboy for so long should I try to clean the neck and top of the bottle? There is a pretty thick...
  10. K

    First sour.

    Transferred at about1.025. Nice color. Still really cloudy which I take as good for a nice amount of sacc for Brett and others to eat up. Sent from my iPhone using Home Brew
  11. K

    No activity seen from Roeselare pitch

    Mine took Sunday to Wednesday to show activity. One pack into 1.052 wort. Sent from my iPhone using Home Brew
  12. K

    First sour.

    Thanks Sent from my iPhone using Home Brew
  13. K

    First sour.

    So if I transfer earlier, I assume, I'd get more sacc into the Carboy. Which will die and provide Brett food. You aren't say some leave in the bucket for long (month plus) time. ? Sent from my iPhone using Home Brew
  14. K

    First sour.

    Interesting. Sent from my iPhone using Home Brew
  15. K

    First sour.

    Had krausen last night on day three. For the transfer to carboy, do you guys normally go at around 1.020 or wait until airlock activity slows? Sent from my iPhone using Home Brew
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