Last Activity:12-12-2013 11:11 AM
Likes Given: 38
36 Likes on 24 Posts
Posted in thread: Once acetobacter is a factor in a barrel, what's the remedy? on 12-06-2013 at 09:10 PM
I do consider it very valuable!I will look into waxing as the sours that my wife and I prefer
do contain a fair amount of vinegary sourness. Once the beer that is currently in the barrel
comes out, I ...
Posted in thread: Once acetobacter is a factor in a barrel, what's the remedy? on 12-06-2013 at 05:35 AM
Lots of different replies. I am not interested in fully eliminating the bugs. Wouldn't charing
or boiling water kill most if not all the bacteria? The barrel has an interesting mix of micro
Posted in thread: When to blend lambic to get gueuze on 12-05-2013 at 06:12 PM
In its inception, geuze was made by just using some young lambic to get the mature lambic to
bottle condition. It was a reflection of the champagne method and learning how to carbonate
beer. There rea...
Posted in thread: Once acetobacter is a factor in a barrel, what's the remedy? on 12-05-2013 at 05:46 PM
Its just a 5 gallon barrel, so I would boil 5 gallons of water and dump it in there. Let the
really hot water soak in there for a day. I might even repeat that process once or twice.Also,
yea, I'd rec...
Posted in thread: Fermenting cider with its must? on 10-29-2013 at 08:36 PM
Has anyone tried adding back a portion of the must after pressing to the juice? Would the
addition of skins do anything?
Posted in thread: Aging lambic on 10-29-2013 at 08:33 PM
oh wow, yea, keep an airlock on it. At a year it won't be overly sour, just tart. Let it keep
going. Also, you should wait until the base is ready before adding fruit.
Posted in thread: Brett Cider Experiment panel (round 2) on 10-29-2013 at 05:30 PM
We have thought about fruiting some of the fermented ciders, but that is something we can
experiment with using some of our final product.ECY has a couple brett strains we didn't use
last year, so:6 -...
Posted in thread: Aging lambic on 10-29-2013 at 03:57 PM
Actually, after a year, there likely isn't going to be much CO2 activity to speak of. I would
think you would be fine sealing it. What is the gravity at?There is still activity going on,
but nothing t...
Posted in thread: Brett Cider Experiment panel (round 2) on 10-29-2013 at 03:52 PM
Last year's brett cider panel was a great success. We learned a ton about how the different
strains perform in cider and are using that information to produce 1,000 gallons of 100% brett
ciders this y...
Posted in thread: Aged hops really needed? on 10-24-2013 at 10:37 PM
I've got a bit of experience with this and I would say yes, you want to use aged hops. People
don't realize it, but lambic wort is heavily hopped. More than some IPA recipes! I scaled