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03-28-2013

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05-31-2016 6:12 PM

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    ABOUT ME

  • Christophe
  • Apple pie cyserrnJanet's Brown Imperial BrownrnPermanent Pellicle Sour
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  • Posted in thread: Kettle souring in keggle - maintaining temp on 05-19-2016 at 04:27 PM
    I just use some string or a bungee to keep my ferm wraps on carboys or buckets, then wrap the
    vessel in reflectix insulation and perhaps wrap a towel or down jacket over the top to keep
    heat in. Purge...

  • Posted in thread: Banana Wine on 05-19-2016 at 04:23 PM
    What do you mean about "poor conversion"? The bananas don't convert, you just ferment the
    sugars present in them, along with the sugar (the bulk of the fermentables). The bananas are
    for flavor, the s...

  • Posted in thread: Kettle souring in keggle - maintaining temp on 05-18-2016 at 07:51 PM
    You'll want to maintain approximately 110F, which is really pushing the limits for a ferm-wrap
    on a large keggle and is impossible without substantial insulation. Temperatures below about
    90F will all...

  • Posted in thread: Banana Wine on 05-18-2016 at 04:55 PM
    I did my first batch with no peels and a blender, and since then I've just been slicing them up
    (very brown) with the peels on and mashing them at 150F for a couple of hours. I'm not getting
    much conv...

  • Posted in thread: Banana Wine on 05-18-2016 at 04:50 PM
    I do expect that the OG was thrown off some by the fine banana fiber pulp still present in the
    wine...)Suspended solids (plant fiber in this case) do not affect the specific gravity reading
    other than...

  • Posted in thread: First Sour Mash/Berliner recipe on 05-18-2016 at 04:42 PM
    I also had a super-vigorous fermentation after a slow start. Fruit additions are very fun with
    berlinerweiss because of the multitude of possibilities. I just did a hibiscus berliner that
    turned out g...

  • Posted in thread: Escape from Stuck Fermentation Mountain - AE to the Rescue! on 05-18-2016 at 04:33 PM
    Wait, how did you manage to do this? What is your grain bill?Please share! You could always
    call it "bitter barley soda".Funny story... I bought a bunch of brewing equipment on craigslist
    and the guy ...

  • Posted in thread: Taking pH measurements when kettle souring. on 04-07-2016 at 03:36 PM
    AHH, I think I get it. The brewery is likely boiling the wort prior to pitching the Lacto
    culture in order to kill the wild micro-organisms present in the wort. Not much sense in
    pitching Lacto into a...

  • Posted in thread: Taking pH measurements when kettle souring. on 04-05-2016 at 09:40 PM
    A pack each of WLP677 and Wyeast 5335. No starter (wish I would have, though). Got lazy.Wait,
    kettle sour generally means souring of wort pre-boil in the kettle, so why pitch expensive
    cultures when t...

  • Posted in thread: flanders red - vomit taste on 03-28-2016 at 04:17 PM
    It might. Pitch a fresh brett culture if your lucky the brett will convert it to a nicer
    fruitier flavor. What yeast have you used so far?This is likely your best bet. Perhaps make a
    1L starter and pi...

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