Last Activity:07-29-2014 7:18 AM
Likes Given: 65
139 Likes on 97 Posts
Posted in thread: American Sour Beer – Book! on 07-22-2014 at 07:25 PM
I've been happy with the buying fruit in season and freezing it scheme. Tis the season too. I
don't know if this warrants another thread but a couple of related questions:1. Hops and
Lambic...the use ...
Posted in thread: American Sour Beer – Book! on 07-21-2014 at 01:55 AM
I did have a couple questions (again), and this seems to be an appropriate place to ask. Jester
King has gone through a number of iterations of their process, and I'm no expert on it. Last I
Posted in thread: Wyeast PC July -Sept 2014 - Sourpalooza on 07-20-2014 at 09:02 PM
Rebel Brewer apologized for some weird rye they send me with a free pack of De Bom (cool
dudes). Might try it in a sour I'm planning with hibiscus, New Zealand wine and hops.
Posted in thread: Wyeast PC July -Sept 2014 - Sourpalooza on 07-18-2014 at 06:22 PM
Thank you for volunteering a saison style then?:)If there is one style I have more of than dark
sours, it's saisons. Maybe a gose or a sour stout with fruit.
Posted in thread: Bug Farm fermentation temp on 07-18-2014 at 03:53 PM
Yeah, there was some discussion of these instructions on another thread. I think the consensus
was that this would give an aggressive lacto strain a head start. It's supposed to be ready in
Posted in thread: Bug Farm fermentation temp on 07-18-2014 at 03:29 PM
OK, cool. It sounds like I can let these ferment inside at 78-80. On the other hand, I'm
totally worried about acetobactor now! I have a quasi-lambic (actually, Oldsock's American sour
recipe, pg 326)...
Posted in thread: Wyeast PC July -Sept 2014 - Sourpalooza on 07-18-2014 at 12:43 PM
I wouldn't be worried about pitching at 80 w/ (my assumptions on) that blend. I bet the lacto
wakes up first.I forgot to mention my pitching temp on a post...82 and still
maintaining...Though you have...
Posted in thread: Bug Farm fermentation temp on 07-18-2014 at 12:40 PM
I'm planning on brewing an Oud Bruin (using the recipe from American Sour Beers, pg 312), and
using a vial of ECY Bug Farm. The vial says that fermentation temps should be between 60-74 F.
This is a h...
Posted in thread: Brett Off Flavors on 07-17-2014 at 12:11 PM
Neither Brett nor Acetobacter can make acetic acid without oxygen, so the presence acetic acid
isn't indicator for which microbe is present. It's probably fine.I've only gotten burnt rubber
in really ...
Posted in thread: Comments on Blending/Priming Spreadsheet on 07-16-2014 at 02:02 AM
Sure am looking forward to a metric option. Thanks for the hard work on behalf of the rest of
us.I figured it would be easier to expand and adjust the American unit version to get it right,