Last Activity:09-18-2013 7:00 AM
Likes Given: 5
5 Likes on 5 Posts
Posted in thread: was your lambic worth it? on 01-05-2013 at 02:08 AM
You aren't going to get a very balanced response asking on a board dedicated to sours. The ones
that answer no to your question probably gravitate away from this board and will not see your
Posted in thread: Fermentaiton Control - Just got a two stage temp controller, now what? on 01-05-2013 at 01:11 AM
I ferment in a freezer. I decided on this because it took up less space, was easier to find for
cheap on Craigslist and allowed me to ferment two 6.5gallon carboys within it. I tape the temp
probe to ...
Posted in thread: Weak ferment with WLP570 on 01-03-2013 at 04:13 PM
From everything I've read, this high attenuation is pretty common. My Belgian blonde is slowly
clearing, although its still nowhere close to clear. Tasting really good, although not nearly
as intense ...
Posted in thread: Weak ferment with WLP570 on 01-03-2013 at 01:23 AM
The fuller carboy seems to have finished it's ferment. The gravity now sits at 1.004. So the
apparent attenuation is 94%. That's pretty darn dry and I'm also happy with how the hydrometer
Posted in thread: Weak ferment with WLP570 on 12-28-2012 at 01:34 PM
Well, I'm still waiting on it. It's sitting in my temp controlled freezer at 82 degs right now.
It's been 22 days since I brewed and the airlock is still bubbling about every 30 secs and
there's a lot...
Posted in thread: Weak ferment with WLP570 on 12-16-2012 at 09:55 PM
I'm curious about people's experience with WLP570. I did my first Belgian Golden Strong
recently and am disappointed in the extent of attenuation I've acheived so far. This is my
first time using WLP5...
Posted in thread: Clarifing after kegging on 11-11-2012 at 01:20 AM
I use biofine clear in the keg. Biofine Clear is a clarifier made from SiO2, and is added to
precipitate yeast and other haze-causing particles. Biofine is a vegan product. My typical
regime is to use...
Posted in thread: Farmhouse strain effect on Witte recipe on 11-11-2012 at 12:23 AM
To close this thread out I thought I'd give some feedback. The WLP400 finished at 1.009 and the
WY3726 finished at 1.007. I pulled the saison yeast carboy out of the temp controlled freezer
that I fer...
Posted in thread: favorite sour comercial beers? on 10-25-2012 at 08:39 PM
Where do you get the Rodenbach? I'm located in Nashville.Whole foods in Cool Springs had it
about a month ago. I can't verify if that's still true since I haven't been there in a while.
Posted in thread: Brett Saison on 10-14-2012 at 10:32 PM
Just to close the loop on this thread. I let my WL670 age for 90 days at ambient room temps and
then bottled it. It turned out great and I'm really happy with the complexity and added depth
the Brett ...