Last Activity:08-24-2016 3:09 AM
Posted in thread: Lacto Sour with L Plantarum Caps on 08-23-2016 at 12:13 PM
Don't know when you're brewing so this may not be in time to help.Have a kegged batch soured
with these that should be ready in 10-12 days. Wife tasted when I transferred to the keg and
reported it wa...
Posted in thread: Kettle sour saison + wheat = mud? on 07-17-2016 at 01:49 AM
Yeah, I imagine that the low ph threw off your mash and sugar extraction. Did you take an
original gravity reading?If you pitched lacto before mashing there probably wasn't much for the
lacto to conve...
Posted in thread: Kettle sour saison + wheat = mud? on 07-15-2016 at 12:10 PM
Did you sour mash (pre-boil) or kettle sour (post boil)? Or maybe you didn't boil at all.Sounds
like you inoculated before the mash had even happened.Did you inoculate with uncrushed grain or
Posted in thread: WLP644 cell count, starter confusion! on 06-29-2016 at 09:40 PM
Like Brew Dog mentioned, up until last year that strain was thought to be brettanomyces, which
usually has 3B cells because its intended to be used for long term aging/souring after primary
Posted in thread: WLP644 cell count, starter confusion! on 06-29-2016 at 09:03 PM
+1 on having the right cell count. 3B at packaging for 644. I did a 600 ml first step starter
and then into a 3L starter, then pitched into 5 gal batch at 1.070 and worked great.On your
calc, are you ...
Posted in thread: Quick and Dirty Berliner on 06-26-2016 at 02:45 PM
No, adding lactic acid to your beer won't infect your equipment. If you're adding live bacteria
to produce lactic acid (i.e. Lactobacillus or pediococcus) then that's when you need to have
Posted in thread: Bourbon without the oak on 10-19-2014 at 12:54 AM
In case anyone cares, I went ahead with this. I made a base stout at 7.6% ABV and added 500 ml
of bourbon and 500 ml of cold brewed coffee at bottling. No oak addition.It's been in the
bottle 12 weeks...
Posted in thread: Bourbon without the oak on 06-13-2014 at 09:21 PM
Thanks for the feedback. The northern brewer bourbon barrel porter recipe calls for 16 oz, and
a friend of made it and upped the bourbon to 20 oz and it turned out great, did take a few
months to mell...
Posted in thread: Bourbon without the oak on 06-13-2014 at 02:05 PM
Planning on a bourbon coffee stout and was thinking of adding 16 oz of bourbon at bottling
along with the cold pressed coffee. Didn't want there to be too much going on (and in the
interest of fewer s...
Posted in thread: Gingerbread stout feedback on 07-14-2013 at 06:38 AM
Yep, we brewed it on 06/22, just hit 3 weeks in primary. Plan to bottle it at 4 weeks. We ended
up cold crashing the starter of the Scottish ale yeast, then decanting and doing a second step
with the ...