TacoTony

LATEST ACTIVITY

• Posted in thread: Sick of early Seasonal releases on 01-11-2013 at 04:13 AM
  You're not the only one, and you'e not the frist. No one wants to buy old beer though, once
  they get midway through the season no one wants a spring ale or an oktoberfest or whatever.
  Ahead of the cur...

• Posted in thread: All-grain setup needed for wild fermenting? on 01-11-2013 at 04:07 AM
  A gueuze is a blend of old and young lambic. Usually 2-3 year old and 1 year old. So making a
  blend of old and young in 8 months doesn't add up.Oh, OK. Maybe it was the lambic part I heard.
  Can you do...

• Posted in thread: Keeping the brew house clean with wild yeast? on 01-11-2013 at 04:06 AM
  ha, they can somehow ninja their way out and into fermenters, but 6 foot distance is their
  deterrent?So you don't agree that at least 6 feet is good? You'd move your beers past the
  6-foot barier?

• Posted in thread: All-grain setup needed for wild fermenting? on 01-10-2013 at 11:57 PM
  Unless you take a shortcut (berlinner, sour mash, 100% brett), a traditional sour takes at
  minimum 12 months to develop. You should expect 18-36 months before bottling, from what I've
  read.Now is this...

• Posted in thread: Keeping the brew house clean with wild yeast? on 01-09-2013 at 05:01 PM
  I'd also just like to say be sure to wash your hands and keep your wild beers at least 6 feet
  away from any non-wild beers.