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11-11-2009

Last Activity:

12-26-2014 9:03 AM

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122 Likes on 101 Posts 

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  • Posted in thread: Sour Imperial Stout ECY02 on 12-20-2014 at 01:51 AM
    No additional gravity movement since last check. Beer is sitting 1.025-1.026 with a pH near 3.1
    ( I need new calibration solutions). Started at 1.092 back in July 2013 and has been in a
    barrel since A...

  • Posted in thread: What do you think is still viable in the bottle (Oude Geuze Boon)? on 11-28-2014 at 11:50 PM
    Dont underestimate wild-type saccharomyces its not like average brewing yeast. The ph tolerance
    varies greatly by strain and its normal environment.

  • Posted in thread: What do you think is still viable in the bottle (Oude Geuze Boon)? on 11-27-2014 at 12:42 PM
    There absolutely is living microbes in there. I saved up bottle sediments for a few years and
    then direct pitched some into 8gal of 1.045 wort. It made a very sour beer,with a citrusy
    mineral edge. Fi...

  • Posted in thread: Roeselare in high OG wort on 10-23-2014 at 03:25 AM
    I'd go the lazy route and just direct pitch one pack. Life will find its way and the beer will
    ferment. It won't stall and who cares about the sacch population. To me sours are keep it
    simple I'm good...

  • Posted in thread: Bottling Brett Beers on 10-22-2014 at 03:20 PM
    I never reyeast Brett beers. I only make one that will not referment in the bottle though, an
    ris, and that I force carb. The saison is very likely done and ready. Only thing with Brett
    beers is that ...

  • Posted in thread: 100% Peated Ale on 10-19-2014 at 07:55 PM
    Haha. I took a bottle of a high percentage peat smoked beer to work last year and put it on the
    tasting panel. It was an 11%abv barley wine. It was rather oxidized at this point (three years)
    and the ...

  • Posted in thread: Ye Olde Wyeast LONDON ALE (need experts) on 10-19-2014 at 07:48 PM
    There is really no need for a lot of samples. Wait until fermentation is normally finished. Or
    when you are ready to transfer to secondary or bottle it. Then take a reading. If it is not
    near the pred...

  • Posted in thread: What is Old Ale anyway? on 10-19-2014 at 07:44 PM
    Brett is slow at reproduction compared to normal ale yeast. So if you want to do less work
    pitch together. You will still end up with pretty near the same result with less fuss. Do what
    you want thoug...

  • Posted in thread: What is Old Ale anyway? on 10-16-2014 at 03:48 PM
    The brett was in there from the beginning. I always add my brett and bacteria with initial
    pitches, what's the point of waiting until "secondary"? I homebrew to end up with beer, for the
    time consumin...

  • Posted in thread: What is Old Ale anyway? on 10-16-2014 at 04:27 AM
    I brewed the 11-11-11 Old ale recipe in 2010 for 11-11-11 using Wyeast 9097 which is an english
    strain and their normal brett L or a strain of brett L from them. I mashed at 158F boiled the
    first 2 ga...

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