Recent content by Stiltzkin

I have a similar beer in my fermenter now. Simple recipe. Fermented with Wyeast 5112. It's been in the fermenter 5 weeks. It has a lot going on. But some nail polish remover/paint thinner in the background. I checked the history of this fermenter and noticed that the previous beer was a beer...

Yeah, what I suspected. Hopefully the bigger yeast labs will release more aggressive strains.

Hello, In my experience, if I add JP dregs to ferment my wort it will make it slightly sour. Why is this? My understanding is that: Brett shouldn't produce sour beer unless stressed or in the presence of oxygen. Lacto shouldn't survive in a wort with IBU > 8 - or is this just true for...

I think high temperature is more likely to be the cause than excess O2 through the stopper. Especially if you say there was minimal head space.

Fair enough. BryanThompson: The old beer is fermented with yeast from vials and some bottle dregs. Just out of curiosity, in what range do you think the SG of young lambic is when they blend it?

Old beer is mixed primary: Sacc, lacto and Brett. Young beer is only Sacc.

Thanks guys. I listened to an interview with Jester King and they said that they blended something like 80% young beer with 20% old beer. I would be nervous in that case without any kind of calculations. But I guess they could have tested this on a couple of bottles first. Experience might be...

Hi all, Just wondering how to blend old and young sour beers. Example: If I have an "old" sour beer with Brett and Lacto at 1.008 stable for a couple of months. I have a freshly fermented beer sitting at 1.006 fermented with Sacc. Now, is there some rules/guidelines/calculations for...

I did a batch the other day with the Roeselare blend. Primary fermentation pushed up gunk and hops in the neck of the carboy. The gunk is now stuck in the neck. Can I leave the beer in the carboy for 6-9 months or should I rack to secondary? I'm afraid the gunk/hops will get infected in the neck...