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marvaden

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Join Date:

06-20-2013

Last Activity:

10-19-2014 10:59 PM

Age:

29 years old

Likes Given: 52

16 Likes on 13 Posts 

    ABOUT ME

  • Hefeweizen w/ secondary of Brett LrnCinnamon Raisin Bread Porter v2.1
  • Brett C. CiderrnPosca (Roes and Brett B)
  • 180min Barleywine (with Brett L for secondary)rnPilsner with Brett C instead of lagering
  • Cinnamon Raisin Bread Porter v2.0rnAll Brett Hoppy BrownrnAll Brett Sour Mashed IPA
  • Male
  • Single
  • Kansas City
  • Kansas

LATEST ACTIVITY

  • Posted in thread: Posca (Sour Wine) Experiment on 08-30-2014 at 04:35 PM
    I bottled the roeselare mix wine today with priming sugar in the hopes that this will become a
    sparkling red wine.Today's impressions on flavor.SWMBO:Aroma - "woody, not too
    fruity"appearance - "prett...

  • Posted in thread: Stalled out BW/Gose on 08-14-2014 at 03:51 PM
    Is the Ph or ABV at a level that would stall the bugs?

  • Posted in thread: Stalled out BW/Gose on 08-13-2014 at 12:24 AM
    I know the mad fermentalist has a list on his site. With a quick google search you can probably
    find it. My guess is that the dregs you already pitched has it already.I really don't know why
    the air l...

  • Posted in thread: Stalled out BW/Gose on 08-12-2014 at 11:34 PM
    Give it time. It takes a while for the advanced carbohydrates to be broken down and eaten. If
    you don't care about style a much, maybe try pitching some pediococcus and Brett and let it
    ride for six m...

  • Posted in thread: Posca (Sour Wine) Experiment on 08-12-2014 at 06:31 PM
    It's been a while since I've updated, so I figured I would give a quick update.Both wines are
    pleasing to the palate still but the mouthfeel is lacking. I'm going to add medium toast French
    oak spiral...

  • Posted in thread: Should I be concerned? on 07-29-2014 at 03:04 AM
    Taste it, as the others said. Your main fear is acetobacter, but small amounts of acetic acid
    can be pleasing (balsamic vinegar taste) to some, but not everyone. Now that you have it
    re-sealed, it wil...

  • Posted in thread: Adding Brett lambicus to a finished Saison? on 07-29-2014 at 02:56 AM
    I didn't "lager with brett," but I used brett as a secondary for a lager. Brett itself is
    slower-going at lager temperatures and would take a long time to do anything.I had used Brett
    C., and it exhib...

  • Posted in thread: New Yeast Company to Launch in Late October on 07-25-2014 at 04:27 PM
    Here's an update that I got on the email list:We have a lot of Yeast Bay developments to update
    all of you on, including progress with merchandise, international availability of homebrew
    vials in Cana...

  • Posted in thread: Should I bottle my saison brett now? on 07-23-2014 at 09:15 PM
    Also, an area I have heard little discussion on is how much temperature plays on funk
    production. I normally let mine sit at room temperature (70-75f), and get substantial funk.
    Was this in a cooler ...

  • Posted in thread: Jockey Box Coil?? on 07-23-2014 at 04:38 PM
    I can agree to that. Though, I would probably convert one of the powered coolers for a beer
    festival just in case.Cheers!

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