Last Activity:09-02-2013 6:15 PM
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Posted in thread: Level of sourness??? on 02-11-2013 at 05:23 AM
They all have the same bugs in them, and I've got roughly the same results from the strong ones
and the light ones. It's been said that the younger ones (bottling date is taped to the bottle)
Posted in thread: Level of sourness??? on 02-11-2013 at 04:47 AM
Without oxygen, sour beers never get "too sour." They seem to stop after a certain sourness.
Even then, the best ones are the most sour. Once you've acquired the taste, which is mostly for
Posted in thread: Infected stout. Can I keg it? on 02-11-2013 at 01:43 AM
Also, if you don't bottle often from the keg, don't worry about your lines. In fact, the sour
beer will keep the lines sanitized with their acidity and maybe prevent mold.To prevent souring
of your cl...
Posted in thread: Infected stout. Can I keg it? on 02-11-2013 at 01:41 AM
Definitely keg it and drink it if it tastes good. Don't worry about it. The only problem I see
with drinking a beer that's in the process of souring is if it has buttery diacetyl. Otherwise
Posted in thread: Sour old ale suggestions/advice on 02-11-2013 at 01:32 AM
I suggest pitching the bugs with the yeast into the wort. I think that gets things going
faster. It works well either way, but i think it's faster.Also, I think you have it totally
right with your gra...
Posted in thread: Level of sourness??? on 02-11-2013 at 12:55 AM
Make a beer with 20-30 Ibu. Gravity 1.060-1.069. 100% pilsner/pale, maybe 10% crystal, and
maybe 5% roasted. Pitch any old yeast with some dregs from your favorite live (unpasteurized)
sour beer. I li...
Posted in thread: English Porter recipe idea on 08-05-2012 at 05:46 PM
From my experience, depending on the yeast and the quality/health of the ferment, a porter can
be ready very quickly.Just as an example, I brewed the "Can You Brew It?" black butte porter
recipe (OG ~...
Posted in thread: Bottling , by now you would think there is a better way on 07-14-2012 at 06:37 AM
What takes me more time is cleaning bottles. I wish there were a faster way. Most of my time
spent bottling is rinsing the oxyclean off, making sure no detergents get in the beer.
Posted in thread: Why does North American malt taste like that? on 07-14-2012 at 06:28 AM
So I've been thinking a lot about it. I like that American malts are so easy to use, and so
inexpensive. Nice protein content too. Their flavor though... seems to be less than European
malts. Why is i...
Posted in thread: Beer and health on 07-13-2012 at 06:58 AM
Calorie-wise, I think beer is not as rich as it's made to be. The carbohydrates in beer include
a huge percentage of ethanol, and my impression from reading the science is that the caloric