Last Activity:05-03-2012 8:04 PM
4 Likes on 3 Posts
Posted in thread: Jopenbier experiment on 07-27-2011 at 05:32 AM
I'm trying to recreate an old german bier, Danziger JopenbierThere is little data about it, we
know that the beer was huge in extract (> 40 Plato), lightly hoped, very long boil (>20h),
Posted in thread: Autolysis Myth - BUSTED on 05-16-2011 at 03:34 PM
I'm sorry, I have to de-bust the autolysis myth. Autolysis exists. This comes from a
competition scoresheet of my German Pils (rude translation):... the beer is generaly very
correct, except for stron...
Posted in thread: Starter myths on 10-19-2010 at 12:12 PM
I had and interesting discussion with my friend microbiologist, and he told me some
interestingng things about yeast, that contradict some "common wisdom" about starters, for this
post I will call the...
Posted in thread: Repitch: Strong->Strong or Strong->Small->Stong on 09-25-2010 at 08:05 AM
Thank you all for your advice.I have time, so I think I will make a starter at 1.040 with a
spoon of slurry, 1 Liter; plus I will add some 50 ml of slurry. That should be plenty for 1.080
Posted in thread: Repitch: Strong->Strong or Strong->Small->Stong on 09-23-2010 at 06:49 PM
I want to harvest slury from a Dubbel (~1.065) and repitch it into a Golden Strong (~1.080). I
wonder, maybe it would be better to make a smaller beer (~1.050) between those two batches, to
Posted in thread: Bottle conditioned beer = no diacetyl? on 09-14-2010 at 02:01 PM
I gained some interesting experience during last year:I made a Pilsener and I sent it to a
competition when the beer was 3 months old. On the scoresheet I got comment "strong
diacetyl".Now, after anot...
Posted in thread: Will the bugs survive temp. 100F ? on 09-01-2010 at 05:13 PM
OK, thanks. I start cooling it down.
Posted in thread: Will the bugs survive temp. 100F ? on 09-01-2010 at 01:58 PM
How long was it that warm? During primary fermentaiton or aging?Overnight, and it is still
around 95F.The beer is on secondary, 12 days after pitching yeast, 7 days after racking &
Posted in thread: Will the bugs survive temp. 100F ? on 09-01-2010 at 10:32 AM
I've heated my Ouid Bruin fermenter up to ~100F (accident - temp. controller issue).Will all
the bugs from Belgian Sour Mix survive this temperature?And what now - shall I cool it down
slowly or as fa...
Posted in thread: My first Berliner on 08-31-2010 at 10:01 AM
I have a question about further processing - does the Lactobaccilus flocculate and leave some
kind of "yeast cake" that I can reuse for souring another batch of beer (like Oud Bruin for