That's not accurate. Ken Grossman sourced Cali Ale from the Siebel yeast lab. He was looking for a yeast with its characteristics and that was the one that best met his criteria. He writes about it in Beyond the Pale.
Wow. Thanks for the detailed recipe and process. Looks like I've got an experiment heading my way. Also, that yeast is my favorite for meads.
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Jessup! Ive seen you post on here before. It's great having you here in Asheville now. Btw your mystery sour was delicious! Now here's to pellicle porn!
Sent from my ADR6400L using Home Brew mobile app
Sent from my ADR6400L using Home Brew mobile app
The sourness actually becomes more concentrated with a longer boil. If u are trying to control the sourness and have reached the desired sour level preboil, then a longer boil will provide u with a beer thats more sour than originally anticipated. At least that's my experience. I do wonder about...
I emailed Bavik and this is the response I got:
"First of all, we want to thank you for the appreciation and interest in our beer Petrus Aged Pale.
Our Petrus Aged Pale is filtered and pasteurized. There are no live bacteria or wild yeasts added during bottling."
I'm wondering if anyone has an answer here. I too just purchased some Petrus Pale for dregs, but the beer is crystal clear and has zero sediment. Did Bavik start pasteurizing and/or filtering the Petrus Pale?
I have no idea if this is helpful, but I can tell u about a chemical reaction trick I use sometimes that sounds applicable. I do some woodworking, and if you want to make clean wood look aged, you do the following... Put vinegar in a jar with steel wool. When it turns color u wipe it onto the...
They dropped because your gravity is lower now. Think about floating in salt water. For a more applicable example, consider your hydrometer; it floats "easily" when your wort is full of sugar, but sinks post ferment. Don't worry about it. It's science.