Last Activity:01-11-2014 7:52 PM
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Posted in thread: Sour Beer Pipeline on 07-08-2013 at 04:36 PM
In regards to your lambic I may be in the minority here but I wouldn't make a lambic (if
unfruited or unblended) with Cantillon bugs. They do great gueuze and fruit lambics but the
base lambic isnt al...
Posted in thread: Wine Barrel Project on 07-28-2012 at 03:59 PM
You're way overthinking the nail thing. Just use the stainless nail. My oldest barrel has been
aging lambic for about 30 months now (will be emptied this year yet), held brandy Angels Share
at Lost Ab...
Posted in thread: Wine Barrel Project on 07-26-2012 at 04:40 PM
morebeer did a video with Vinnie from Russian River and all Vinnie does is take a stainless
steel nail and drilled a hole in the barre. then when he wants to take a sample he just pulls
the nail out a...
Posted in thread: Sanity Check for Raspberry Sour... on 07-25-2012 at 04:37 PM
Popped the top on the bucket last night and took a sample. Flavor was good, but would not want
to loose any of the Raspberry flavor. Raspberries had all floated to the top. I could see the
Posted in thread: Wine Barrel Project on 07-25-2012 at 03:54 PM
Are those casters capable of holding the weight of a full barrel? That set up will be well over
500 lbs when the barrel is full. As for the culture, bottle dregs work well and I'm sure the
Posted in thread: First sour...length of aging in secondary? on 03-02-2012 at 10:49 PM
obviously you can do anything, but lambics traditionally stay on the cake from what i recall..i
only yank sours off the cake if i'm putting it on something, in something or want to clarify
for a while...
Posted in thread: First sour...length of aging in secondary? on 03-01-2012 at 07:14 PM
Unless it is as it seems and he fermented first with Sacc. and is now fermenting with brett and
lacto. I would pull off of the sacc. as well to put on fruit and funky yeasts. Don't understand
Posted in thread: First sour...length of aging in secondary? on 03-01-2012 at 02:52 PM
I'm not sure I understand the desire to do "secondary" with sours. Let it sit on the cake and
dont disturb the pellicle. 1 year minimum, forget about it until then.
Posted in thread: Vinnie on 11-09-2011 at 05:48 PM
You are probably getting a sharp acidity from continued brett activity or some other bacteria
still working away.No. It's vinegar. That sweet balsamic flavor. Supplication and Consecration
Posted in thread: Vinnie on 11-08-2011 at 09:22 PM
I havent tried brewing with Supplication but I've made 2 batches that involved Temptation
dregs. One batch was amazing after 6-12 months in the bottle (after being the carboy for 14
months) but has sl...