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07-18-2014 10:54 PM

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  • cheese-making,music-making,merry-making,gardening
  • teacher
  • Leoninus
  • Star Trek, Beavis and Butthead
  • LCB (Luzerne County Brewers, PA)
  • I'm very interested in living naturally and making things myself. Another thing - I really enjoy beer. I eventually want to brew my beer in a cauldron over a fire. I'm sort of not kidding about that...
  • many saisons
  • brett trois saison, saison w/extra dark candi, saison w/ extra dark candi and mangrove jack belgian yeast
  • Maybe someday I'll try this...
  • Saison w/cardamom, Saison w/hefe grist (too much banana going on), Saison (pils and honey), Oud Bruin, Mo Betta Clone, pale ale w/ raspberries and brett, all-brett IPA, Sorachi Queen (blond), taddy porter clone w/wlp670
  • Eh, I'm not there yet.
  • Male
  • Married
  • Wilkes-Barre
  • PA


  • Posted in thread: Controlling Brettanomyces flavours w/ brewing techniques on 05-19-2014 at 05:14 PM
    You're right, that was all based off of my assumption that malolactic went the other way
    'round. No point in adding wlp675 to my brett beers. However, if that conversion can set the
    stage for brett to...

  • Posted in thread: Controlling Brettanomyces flavours w/ brewing techniques on 05-18-2014 at 10:59 PM
    OK just spitballing here, but reading few lines of that article made me think of...Chardonnay.
    Why do you ask? Great question! Well, Chardonnay traditionally undergoes a malolactic
    fermentation, durin...

  • Posted in thread: Brett Type in Sofie and Matilda on 12-29-2013 at 09:07 PM
    Love Mathilda! Mathilda and Rayon Vert are the only pale ales with brett that I can get in my
    area. I absolutely love this style, and INBEV or not, gotta hand it to GI for getting brett out
    to a massi...

  • Posted in thread: Brewing with "Wind Malt"? on 12-20-2013 at 10:06 PM
    I have not yet tried malting. It didn't work out this season for me, but it's still a very real
    project for me coming up. You seem to be the only person on here with the materials and
    intention of doi...

  • Posted in thread: Fruit and Brettanomyces, how long is too long? on 11-18-2013 at 01:08 AM
    [ame] a lot of info in general throughout, but at about 18 minutes he starts to talk about
    fruit and timing. He says they do 6-12 months in oak for extraction but some belgian brewers
    transfer it to ...

  • Posted in thread: Optumum mash temp for a wheat beer on 11-09-2013 at 12:33 AM
    Can anyone can tell me if there is an ideal mash temp for a wheat beer as far as conversion? I
    like to get the most out of my grains. I have been brewing AG for 2 years and am now starting
    to consider...

  • Posted in thread: WLP644 -Brett B Trois on 10-28-2013 at 01:15 AM
    Just drank a cider that I made with this strain. Rather dry but with that slight sweetness that
    preserves the apple flavor. Flocc'ed 2 days after kreusen subsided. I am trying different
    yeasts for cid...

  • Posted in thread: OK to use brett for beer, after cider? on 10-25-2013 at 12:59 PM
    I use grape juice to keep my starters alive since I'm cheap and don't like buying dme or making
    starter wort for this purpose. I check for preservatives though. Anywho, I build it this way
    and then pi...

  • Posted in thread: Spontaneous Fermentation First Attempt on 10-24-2013 at 08:31 PM
    I have a porterish brew fermenting now with wild yeast that I caught in the woods this spring.
    I let the starter go and go and go and it developed nice fruity and tart character over a few
    months so I...

  • Posted in thread: fusel from brett? on 08-31-2013 at 11:20 PM
    If you abuse yeast with super high temps (excluding crazy saison yeasts which can handle temps
    in the 90s), they will produce a dastardly beverage. But at 75F, it doesn't sound like you have
    done so. ...