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09-26-2007

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03-04-2015 8:07 AM

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    ABOUT ME

  • Economist
  • Michael Tonsmeire
  • DC Homebrewers, BURP
  • Male
  • Married
  • DC
  • Washington DC

LATEST ACTIVITY

  • Posted in thread: Old Commercial Bugs on 03-03-2015 at 04:22 PM
    So, as far as gravity stability goes.. I racked on 1/9 onto the fruit. My flanders red was at
    1.011 at that time. I checked gravity today and it is again 1.011. So not sure what the fruit
    added or wha...

  • Posted in thread: Unconventional Ferulic acid sources on 02-24-2015 at 03:40 PM
    Perhaps pineapple was the wrong descriptor. I tend to describe the combination of fruitiness
    and some barnyard character that way.The ester is the breakdown product of 4VG.Esters are
    combinations of a...

  • Posted in thread: American Sour Beer Book! on 02-02-2015 at 04:20 PM
    SecondedWhat people expect from authors and producers has really changed the last few years
    with Facebook and Twitter. I cant imagine writing a book and not making yourself available to
    answer questi...

  • Posted in thread: No Sparge, Turbid Mash on 01-29-2015 at 03:43 PM
    How about heating the whole mash to a higher temperature? >80C Only possible if you mash in
    heatable kettle.Certainly an option, but the effect won't be quite the same as the long/hot
    sparge (which p...

  • Posted in thread: Pediococcus starter on 01-29-2015 at 02:10 PM
    I've tried to grow pure Pedio a couple times from a couple labs with no luck. I'd just pitch it
    directly into the beer and let the Brett produce the low-oxygen environment it needs to thrive.

  • Posted in thread: Really want to do a brett beer on 01-29-2015 at 02:08 PM
    I usually suggest people skip the barrel when they start out doing sours. I just find that it
    adds a layer of complexity without a huge benefit to the results. How often to top-off? High
    surface-to-vo...

  • Posted in thread: No Sparge, Turbid Mash on 01-29-2015 at 02:03 PM
    The issue is that a big part of the turbid mash process is a near-boiling sparge. This serves
    to gelatinize the remaining starches from the raw wheat and wash them into the kettle. You
    might try just ...

  • Posted in thread: Brewing a sour-like beer without bugs on 01-26-2015 at 01:38 PM
    To me it's like asking if you can brewing Pliny the Elder without any hops (just a bit of
    pre-isomerized alpha acid in the keg). Sure you’ll get bitterness without real hops, but
    you’ll be...

  • Posted in thread: When to bottle Berliner using WLP 655 on 01-26-2015 at 01:31 PM
    1.008I'd wait, that is pretty low attenuation for a Berliner. Some of the microbes may not have
    really gotten going yet. Warm it up and see if it doesn't drop even .001 in the next month.

  • Posted in thread: When to bottle Berliner using WLP 655 on 01-23-2015 at 01:40 PM
    So even though it's been sitting three months and the gravity might not have changed for the
    past month it would be okay to bottle it?I was told this blend takes a really long time to get
    sour. I don'...

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