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Join Date:

12-25-2010

Last Activity:

09-22-2013 3:24 PM

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    ABOUT ME

  • I loke jokes...and cheese
  • Hunting,Beering,Gaming
  • Engineer
  • Paul
  • Metal
  • Male
  • Married
  • Auckland
  • Auckland, New Zealand

LATEST ACTIVITY

  • Posted in thread: Using multiple Brett strains in primary fermentation on 09-06-2013 at 03:15 AM
    Actually, my brett only beers have finished in much the same time as sacc beers. Maybe a day's
    different as a maximum to reaching FG

  • Posted in thread: Using multiple Brett strains in primary fermentation on 09-04-2013 at 12:47 PM
    No, the superattenuation only seems to occur during mixed fermentation. Even when adding a
    different brett at secondary I have not had the super high attenuation that I have had when
    sacc was used in ...

  • Posted in thread: Quick (ish) Flanders? on 09-04-2013 at 12:36 PM
    Second update. I tried a bottle from the second half of this brew tonight. Since bottling the
    first half, I messed around with it some more while it sat around. I added some second runnings
    from a rus...

  • Posted in thread: New Zealand Brewers on 08-28-2013 at 10:23 PM
    ?I would very much caution against using this kinda stuff. If you do, it had better be as
    part of your mash. There is no effective way of shutting down the enzymes, and you will very
    likely end up w...

  • Posted in thread: What's the fastest you've bottled? on 08-20-2013 at 12:53 PM
    Most of my standard ales get bottled or kegged after 2 weeks. I dont generally secondary these
    unless I dry hop. I have found negligible difference between 2 and 4 weeks of conditioning. The
    last prop...

  • Posted in thread: New Zealand Brewers on 08-15-2013 at 07:33 AM
    Good to hear. I just had a taste of my DIPA (still in the process of dry hopping), and is very
    promising. It has some brett trois in it. I'm not sure it will offer anything massively
    distinctive in th...

  • Posted in thread: New Zealand Brewers on 08-14-2013 at 12:51 PM
    Generally speaking, when using brett in primary, it will finish roughly at the same time as
    your standard yeast.

  • Posted in thread: New Zealand Brewers on 08-06-2013 at 09:33 AM
    Some belgian beers do have very strong yeast derived flavour, such as Duvel.

  • Posted in thread: New Zealand Brewers on 08-06-2013 at 03:15 AM
    23C should be fine towards the end. Could go even higher though.yeah we can do some swapsies.
    Warning: most of my recent ones have been odd ball brews. I like em of course, but...be warned
    :)I havent ...

  • Posted in thread: New Zealand Brewers on 08-05-2013 at 09:34 AM
    Tripel is brewed and in the ferm fridge bubbling away nicely. Managed to hit 75% efficiency
    with my first time without a bag. Brew day went well, had a stuck sparge, flow may have been to
    slow and cau...

FORUM SIGNATURE
www.mistakebrewing.com Primary: DIPA, Quick Flanders, RIS, Flanders Red, Oud Bruin x 2, Fijoa Gose Keg: Gose, Amber/APA Bottled:Belgian strong ale with brett, Belgian strong ale, Belg Amber, Belg blonde, Belg dark Strong, Belg not-wit, Belg tripel, berry blonde, belg stout, coffee dubbel, chili APA, APA, Belgian Dubbel, Rye (Brett) Saison
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