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11-20-2015 2:47 PM

Likes Given: 2371

2259 Likes on 1524 Posts 


  • Posted in thread: Recipe design for an American Wild Ale on 11-12-2015 at 12:05 PM
    Why mash so hot? The idea that brett and bacteria will only be active if sacc leaves behind a
    lot of fermentatbles is false. I tend to stick with a lowish sacc rest (146ish) , highish dex

  • Posted in thread: Lambic style beer with dregs only? on 11-09-2015 at 11:53 AM
    If I'm remembering correctly from the papers on lambic fermentation that I've read, there isn't
    much, if any, sacchromyces involved in the first place. Although it's correct that some of the

  • Posted in thread: Lambic and Flanders Red Advice on 10-15-2015 at 10:27 AM
    Can you keg? If so, something like a 100% munich beer with a fruity belgian strain will be much
    better to blend with the old red beer than saison.Lambic is still, gueuze is carbonated. If you
    dont hav...

  • Posted in thread: Questions about barrels and starting a solera on 10-14-2015 at 12:51 PM
    Good luck finding a 30 gallon barrel. Some home winemakers use them, but not a lot of
    commercial wineries that I know of. If you do find one, be sure to post, I wouldn't mind having
    one if it wasn't i...

  • Posted in thread: Pellicle Photo Collection on 07-08-2015 at 01:41 PM
    Wow. Weird. I've read to never, ever throw out a sour beer, bc age can sometimes make it
    better. Is vinegar beer an exception?That is possibly the worst advice I have ever read on HBT
    and that is real...

  • Posted in thread: Craft Beer MAW on 07-08-2015 at 01:36 PM
    OK, we'll start here and I'll work on some adds very soon:The Bruery - Mocha WednesdayStone -
    Vertical Epic 02.02.02 (MAW worthy? Any unopened bottles still in existence?)Westbrook: BA
    Mexican CakeGoo...

  • Posted in thread: Trade Pictures! on 06-09-2015 at 12:10 AM
    I liked it a lot despite what @TNGabe has to say about it. You should try and find the cherries
    and vanilla version too, that was even better.I said who about what now?

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