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Join Date:

09-23-2012

Last Activity:

03-25-2014 8:21 PM

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  • Posted in thread: 100% Wheat 100% Brett ''American Brown Ale'' on 06-29-2014 at 06:02 AM
    Tomorrow I brew that monster. Because why not. It's gonna be around 90-95% Wyeermann Pale
    Wheat, and the remaining will be carawheat, roasted wheat and midnight wheat, to get a
    brown-ish ale. Looking ...

  • Posted in thread: About scaling up on 03-06-2014 at 07:47 PM
    Hi guys!I'm in the process to go from 5-10 gallons to 40 gallons, and in a not-so-far future,
    up to 215 gallons (7bbl). I've done my research about scale up recipes, but i'm curious to ear
    your experi...

  • Posted in thread: Ale, Lager, Lambic, Weizen... and 100% brett on 02-27-2014 at 06:26 PM

  • Posted in thread: Ale, Lager, Lambic, Weizen... and 100% brett on 02-27-2014 at 06:25 PM
    I'm not entirely convinced that weihenstephaner is anything but saccharomyces. Do you have any
    legitimate sources for this? Every mount and metabolism test I've done points to
    saccharomyces.Sent from ...

  • Posted in thread: Ale, Lager, Lambic, Weizen... and 100% brett on 02-27-2014 at 05:44 PM
    What?Real weizen yeast (Weihenstephaner) is not a saccharomyces, it's a close relative,
    sometimes called Saccharomyces Delbrueckii, but it's Torulaspora Delbrueckii. Most of weizen
    yeasts today are ju...

  • Posted in thread: Ale, Lager, Lambic, Weizen... and 100% brett on 02-27-2014 at 05:08 PM
    Good point there!

  • Posted in thread: Ale, Lager, Lambic, Weizen... and 100% brett on 02-27-2014 at 04:01 PM
    They tend to be pretty clean when done 100%, usually just some fruity or very faint funk tones
    to them.Yes.... that's what I'm saying... and that's why it aint a ''wild beer''

  • Posted in thread: Ale, Lager, Lambic, Weizen... and 100% brett on 02-27-2014 at 03:47 PM
    I find 100% brett pretty boring, as an appelation. Personnaly, I call it by the name of the
    yeast species.Sacch. Cereviseau is AleSacch Uvarum is LagerMy 100% brett brux are BruxMy 100%
    brett lambics ...

  • Posted in thread: Ale, Lager, Lambic, Weizen... and 100% brett on 02-27-2014 at 03:27 PM
    100% Brett beers are fermented using only pure cultures of brett from whatever producers you
    use ie. White labs, wyeast, east coast yeast, ect.Using one or more cultures you know exactly
    what is going...

  • Posted in thread: Ale, Lager, Lambic, Weizen... and 100% brett on 02-27-2014 at 03:26 PM
    Aah ok, yeah you threw me a bit when you categorized a Weizen/Torulaspora as something other
    than an ale...True Weizen aren't ale, because they don't use saccharomyces.

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