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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
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 "aseanfood.info" 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.