Last Activity:12-04-2013 6:51 AM
Likes Given: 20
67 Likes on 61 Posts
Posted in thread: Conan Yeast Experiences on 12-03-2013 at 06:26 PM
Another data point. My repitch of ECY029 went from 1.075 to 1.012.
Posted in thread: color change after bottling on 12-02-2013 at 09:49 PM
The open glass was left at room temp uncovered but in the bottled beer is insulated from
oxygen. There is little oxygen left in, at the top of the bottle.More oxygen would mean more
darkening. The tin...
Posted in thread: color change after bottling on 12-01-2013 at 12:46 AM
Whether oxygen is directly or indirectly the cause, it certainly plays a role. Here is a
picture of the same beer (a pale sour beer aged in a wine barrel). The only difference is that
the one on the r...
Posted in thread: Once acetobacter is a factor in a barrel, what's the remedy? on 11-25-2013 at 03:23 PM
Sulfur will control and preserve a clean wine barrel (never burn sulfur wicks in a fresh spirit
barrel), but it won't kill all the microbes deep down in the wood.Waxing ( ) certainly could
Posted in thread: Adding fruit to berliner weisse on 11-25-2013 at 03:18 PM
How long are you going to let it sit on the fruit?Also, off-topic question - does lacto del not
form a pellicle?Probably ready to go by now, rhubarb looks pretty dead. Iíll get around to it
Posted in thread: Conan Yeast Experiences on 11-22-2013 at 01:04 PM
Thanks for sharing this article. That's what I get for parroting 'conventional wisdom' without
looking into it. What temp are you fermenting at to get peach notes? I fermented a wheat beer
at 64 and d...
Posted in thread: Conan Yeast Experiences on 11-21-2013 at 06:31 PM
True, if you want a clean profile and the highest attenuation. Under pitching increases yeast
stress, leading to more yeast derived flavors. In the case of Belgian styles and beers where we
Posted in thread: Lambic Primary / Fruit Addition on 10-29-2013 at 06:48 PM
Would it be OK to just add the fruit to the primary after a year or so, instead of racking the
lambic to a secondary with the fruit in?Assuming you had enough head space for the fruit and
Posted in thread: Brettanomyces in St. Bretta and Hopsavant on 10-22-2013 at 03:27 PM
I don't know of any studies so purely anectdoatal. CMY01 seems to make tart beer, that tastes
more lactic than acetic. The bug county lamebic i have going is a citrus bomb (which I've heard
Posted in thread: Brettanomyces in St. Bretta and Hopsavant on 10-21-2013 at 02:46 PM
Several brett strains make acids other than acetic beyond the flavor threshold. Kinda kills the
'brett won't make sour beer argument.'Which strains and acids? Any actual studies shown that?