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07-06-2015 1:11 PM

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61 Likes on 52 Posts 


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  • Posted in thread: Blending Wine and Sour Beer on 07-05-2015 at 02:17 PM
    I am working with must in clean and sour beers currently, but have never used already fermented
    wine. My theory is it will be closer to wine bbl aged flavors, probably similar to a fresh wine
    bbl, esp...

  • Posted in thread: 3F dregs on 07-04-2015 at 11:41 PM
    Fyi, Cascade is pure lactoCascade only ADDS lacto (besides fermenting with a "belgian" primary
    strain) but people have plated out brett on several of their beers. Almost certainly a result
    from variou...

  • Posted in thread: Brett Lambicus on 07-01-2015 at 06:43 PM
    I agree, you are in for a long haul. Most of the time we are asking brett to do cleanup work on
    5-12 points, 20ish is asking a lot. Especially in a fairly high abv environment. Champagne
    yeast will do...

  • Posted in thread: Brett Lambicus on 07-01-2015 at 04:07 PM
    Your gravity should've been lower just on wlp500 alone. What temp is it/has it been at?

  • Posted in thread: Stripping oak flavor from a barrel on 07-01-2015 at 12:20 PM
    Or....brew a dark base sour. There are a few dark sours out there that use bourbon barrels, it
    is a nice combo. After that you might be able to do lighter colored beers.

  • Posted in thread: Anyone fermenting sours in corny kegs? on 07-01-2015 at 12:08 PM
    If you purge the corny before racking and after ( just a little, not trying to carb it) then
    odds are you will not have a pellicle. Having a pellicle just means your beer is being exposed
    to oxygen, i...

  • Posted in thread: quick sours on 07-01-2015 at 12:03 PM
    Not sure what you have available down there in the southern hemisphere. If you can get ahold of
    The Yeast Bay you could have a beer ready in that time frame using the Brett Saison or sour
    farmhouse bl...

  • Posted in thread: Leaving a Flanders Red on the yeast cake. on 06-17-2015 at 05:37 PM
    Not having a pellicle doesn't really mean anything. It's probably fine. If you rack or sample
    then I'd expect a pellicle to form due to the presence of oxygen

  • Posted in thread: Cherry Saison-ish on 06-17-2015 at 04:57 PM
    Missed the aged part! My bad

  • Posted in thread: Elements of good fruit to sour a beer. on 06-16-2015 at 07:04 PM
    Don't waste your money on primary fruit. If you want added funk use your mash schedule or add
    sugars and dextrines. Fruit is a waste, save that for secondary after the beer tastes done


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