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maskednegator

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09-22-2009

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08-23-2013 3:33 PM

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  • Posted in thread: Sour Brown via a sour mash on 02-23-2012 at 08:30 PM
    You can absolutely get a beer that's as sour as a "legit" sour beer if you use a sour mash, and
    regular sacch can ferment it out, it will just lag a bit. You won't get a traditional funky
    beer, you'll...

  • Posted in thread: My Barleywine is too sweet on 11-02-2011 at 05:05 PM
    Dry-hopping doesn't add bitterness. You could get a hop shot and squirt it in there. It is what
    some super hoppy beers are bittered with (Pliny the younger) to help with loss due to hop
    absorption. I ...

  • Posted in thread: braggot dilemma on 11-02-2011 at 01:04 AM
    I'd get like 1.130 on my system. Regardless, I'd be shocked if you could dry this out more than
    1.010. Keep us posted!

  • Posted in thread: All Brett C (WLP645) - Belgian taste on 07-21-2011 at 11:25 PM
    I get cherries from brett C, not pineapple.

  • Posted in thread: Lambic - to airlock or tinfoil? on 07-09-2011 at 02:40 PM
    Comparing the oxygen permeability of a wooden barrel to the oxygen permeability of a carboy
    covered with aluminum foil is ludicrous.

  • Posted in thread: Brewing sour beers and winemaking in the same environment? on 06-29-2011 at 12:39 AM
    Whatever bugs that would be "in the air" from sour beer are already "in the air" from the
    grains you're bringing into your condo. Those things are covered in brett and lactic acid
    producing bacteria.

  • Posted in thread: Brett Berliner Weisse Idea on 06-25-2011 at 08:59 PM
    I have a very similar beer in a carboy right now. It was "sour worted" then got a huge pitch of
    brett C. Gravity samples are tasting RAD, I reccommend you go for it.

  • Posted in thread: first sour mash - when to combine mashes? on 06-17-2011 at 04:16 PM
    I really dig this method: great when you want a cleanly lactic beer, and it's even better when
    used with brett as the only fermenting organism.

  • Posted in thread: The story of my wild so far. on 06-15-2011 at 06:18 AM
    I'm going to take the advice I've gotten from pro brewers and wait at least three months after
    the malto addition and then bottle if I like it. The two I've gotten advice from have told me
    not to expe...

  • Posted in thread: The story of my wild so far. on 06-14-2011 at 11:45 PM
    Still not bottled and I'm tasting it every other week. The acetic quality is getting more
    intense and it reeks of Brett goodness. I've gotten some tips from some highly regard pros and
    they say go ahe...

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