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01-08-2016 11:02 PM

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  • Airdrie
  • AB, Canada


  • Posted in thread: Kilned Brewing - Sours Focused! on 08-13-2015 at 03:25 PM
    Woops! I'm

  • Posted in thread: Kilned Brewing - Sours Focused! on 08-12-2015 at 01:06 AM
    Hello all! I wanted to throw my blog out there and try to recruit some new viewership. I tend
    to focus strongly on sour and mixed fermentations, and playing with new and interesting
    ingredients. I'm w...

  • Posted in thread: Bottling Sour Beer on 10-19-2014 at 06:55 AM
    I agree with bigperm, if the gravity has been stable for a month or so then it probably will be
    safe to bottle. I usually rehydrate with a very small starter and pitch it in the bottling

  • Posted in thread: Bottling Sour Beer on 10-18-2014 at 09:21 PM
    So is mine, but you have to wait. If there's still complex carbs to be broken down then the
    bugs will continue to munch on it and make CO2. If you bottle too early you will have bottle
    bombs, that's w...

  • Posted in thread: Odd starter activity Wyeast 1968 on 10-17-2014 at 03:32 PM
    Oh yeah! Super flocculation powers activated. I love the way it turns to egg drop soup when
    it's done. That's completely normal!

  • Posted in thread: Concord Grapes in sour beer on 10-11-2014 at 08:15 PM
    That's funny, I actually just half an hour ago racked a sour red ale onto 10# of concords
    (coronation). We'll see in 3 months how it turns out!

  • Posted in thread: So who's brewing this weekend? on 09-22-2014 at 02:49 PM
    Just made a mocha stout last weekend, next weekend will be a 100% Brett trois IPA

  • Posted in thread: When did you become a home brewer? on 04-19-2014 at 09:08 PM
    When I was 18. I'm now 21, finishing a degree in cellular biology and isolating my own wild
    yeast strains. I've got a love for sour beer and the science in beer making and I've now made
    the move to mo...

  • Posted in thread: Gose critique, please. on 03-07-2014 at 08:30 PM
    20g coriander is too much imo. I use 14g in my wit sometimes and that's already pretty
    powerful. I would recommend dropping it down to about 10g.Playing with hops and lacto is risky
    business as well, ...

  • Posted in thread: Ale, Lager, Lambic, Weizen... and 100% brett on 02-27-2014 at 07:17 PM
    I'm not entirely convinced that weihenstephaner is anything but saccharomyces. Do you have any
    legitimate sources for this? Every mount and metabolism test I've done points to
    saccharomyces.Sent from ...

There are beers in my carboys and my bottles.