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  • Posted in thread: Mysterious tainted beer. Change in flavor and color of a soured beer in secondary. on 08-04-2014 at 11:11 PM
    I have left samples of turbid mashed lambic around 6-8 months old out over night (forgot to
    dump them). They went distinctly purple and cloudy.

  • Posted in thread: What is an "Oxidative Yeast"? on 03-28-2014 at 01:12 AM
    They use oxygen, forming a pellicle to make use of of O2 present is likely a good indicator of
    it being an oxidative yeast. There is likely a lot of info about them on the web, but it will
    be associat...

  • Posted in thread: Gose critique, please. on 03-06-2014 at 07:17 PM
    Have you considered that "less is more"? You are making a hefeweizen american salty sour
    coriander beer not a gose. I did the recipe from brewing with wheat, with the salt toned down
    (40g) and it was ...

  • Posted in thread: Opening your first bottle on 02-18-2014 at 07:29 PM
    The cereal thing goes away with time. I find sometimes quite fast and sometimes it takes ~3-4
    months. A fellow in this thread below has nailed down what the cereal thing is.

  • Posted in thread: Diacetyl in a variety of sours on 02-14-2014 at 02:26 AM
    This is great! I am about half way through the "" pdf you posted in the other
    thread. I am 99% certain you have nailed it down. It is just too too close not to be right.
    Alongside all th...

  • Posted in thread: Diacetyl in a variety of sours on 02-12-2014 at 11:55 PM
    That bit about ATHP is interesting and seems to fit reasonably well. Next time I bottle some
    lambic I will purge the bottling bucket and some of the first filled bottles and see if there
    is a correlat...

  • Posted in thread: Will this sour mash technique work? on 12-08-2013 at 07:57 PM
    Done it lots of times. I don't see the point in a flanders red though, as you cannot get the
    brett character quick, which pretty much makes a flanders red what it is.

  • Posted in thread: weird question on 11-27-2013 at 12:03 AM
    Works great, just use low/no fat yoghurt. I did a Berliner Weisse with actual yoghurt and have
    used yoghurt starter culture packets as well.

  • Posted in thread: A dilemma on 11-20-2013 at 10:31 PM
    Every beer I have used Roeselare in has gone to zero. Many if not all of those beers are
    blended so could easily be off a few points, alongside that acid production (lactic acid is
    nearly as dense as ...

  • Posted in thread: A dilemma on 11-20-2013 at 04:34 AM
    It will super attenuate as it has pedio and brett in it. 1010 will result in ~5 volumes of CO2.