Last Activity:09-13-2013 12:27 PM
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Posted in thread: trub and angel share loss in barrel aging sour beer on 07-24-2013 at 11:31 PM
My club filled a 60 gallon wine barrel 26 months ago with a lambic inspired base beer, and the
time has finally come to empty it. We conducted primary fermentation outside of the barrel, but
when we r...
Posted in thread: Forgot to boil yeast starter on 07-04-2013 at 06:40 AM
If you're brewing a cheap-ish session beer, I would just roll with your starter as is. But if
you're doing a big, expensive, cellarable beer that you intend to enjoy over the course of
several months ...
Posted in thread: Possible stuck fermentation????? Thoughts on 07-03-2013 at 10:01 AM
This is totally normal. The beer is probably close to final gravity, but it could still take
several days for the yeast to chew through the last few gravity points. You really never know
for sure with...
Posted in thread: Club Sour Project on 03-02-2013 at 09:07 PM
Was the barrel originally used for wine or bourbon? If it's bourbon, it might be very tricky to
use for a sour project.My club acquired a 60 gallon white wine barrel that we did aged a
Posted in thread: My berliner weisse went sour.... on 12-11-2012 at 08:45 AM
What yeast did you use? WL Beliner blend contains lacto, and WYeast's blend contains lacto and
a brett strain. It might not hurt to run the wine thief through a high-heat dishwasher cycle.
It may not ...
Posted in thread: lactose to feed lactic bacteria on 10-04-2012 at 05:40 PM
Unless I'm mistaken, lactose can not be fermented - even by souring bacteria. The conventional
wisdom is to use maltodextrin, which can be fermented by the souring critters but not by
regular beer yea...
Posted in thread: Saison already at 1.002. Should I bother to add brett? on 06-04-2012 at 03:07 AM
Brett develops character in beer from more than metabolism of sugar so I don't think you should
not add it just because your gravity readings are very low. Much of what we perceive as "Brett
Posted in thread: brew in a bag question- Sparging? on 06-03-2012 at 05:54 AM
I do a modified version of BIAB. I use a 5 gallon jug style cooler lined with a bag as a mash
ton and just use a "normal" mash thickness of 1.25-1.5 qt/lb. After the mash is over, I lift
the bag up, s...
Posted in thread: cherries in season! kriek brewers - give me your wisdom on 06-03-2012 at 05:32 AM
Oregon Fruit produces 3 different cherry products. The information they sent you was for their
Royal Anne Cherries... you don't want to use that blend. You want to use their Montmorency pie
Posted in thread: Watcha bringing to NHC 2012? on 06-03-2012 at 05:01 AM
How does a club sign up to pour their beer for club night? I looked through the AHA website
forever but couldn't find that info. an email address in the middle of the page. I'd email
them ASAP and cr...