Last Activity:12-18-2014 8:23 AM
Likes Given: 6
27 Likes on 25 Posts
Posted in thread: Looking for suggestions for a good primary yeast straing for a sour ale on 12-16-2014 at 03:34 PM
It's pretty standard practice to leave Lambic on the trub for years at a time, so I wouldn't
worry about it. As far as flavor goes, this beer is still many months away from being finished.
I usually d...
Posted in thread: Homade Prosciutto on 12-14-2014 at 08:04 PM
What was the green weight of the ham? A 30% reduction is a good indicator that's it's dried
enough. I like my hams funky though, so they always hang for at least a year to eighteen months
Posted in thread: Looking for suggestions for a good primary yeast straing for a sour ale on 11-25-2014 at 11:14 PM
I usually fill the jars right to the top and burp it every week or so at first, and less often
as the critters go dormant. How's the batch going? I just got vials of Melange, Beersel Brett,
Posted in thread: The SsBrewingTechnologies "Happy HolidaySs" Giveaway! on 11-16-2014 at 03:04 AM
Posted in thread: Question about wyeast 3278 lambic blend on 11-10-2014 at 05:32 AM
Hmmm. I take it that you didn't start brewing sour beer on purpose. That beer is loaded with
bacteria and wild yeast which will continue to eat "unfermentable" sugars for another six
months to a year....
Posted in thread: Any issues kegging sours? on 11-06-2014 at 04:13 AM
Stainless and plastic are both non-reactive, but keep in mind that your plastic may be
contaminated after you run bacteria through it. I have a tap in my keezer that's only for sour
and brett beers no...
Posted in thread: Sour brown with lacto brevis on 11-04-2014 at 08:12 PM
Ha! I guess I have some Pedio in there after all! At least I have a basement and plenty of
carboys... Recipe was:7# Pilsner1# Caramunich8oz Flaked Maize4oz Chocolate (not so traditional,
Posted in thread: starting a sudo solera in a sanke keg on 11-04-2014 at 07:49 PM
I would underpitch an Belgian strain, as it was most likely what was in the blend to begin
with. The byproducts of Belgian yeast (along with many other things) are converted by Brett
into the funk tha...
Posted in thread: Sour brown with lacto brevis on 11-04-2014 at 04:00 PM
I'm doing something kind of similar to this but with some minor differences. I used grain to
sour my wort post boil, now have it fermenting with wlp530 and will be pitching wy5526 early
next week. I'm...
Posted in thread: starting a sudo solera in a sanke keg on 11-04-2014 at 03:52 PM
If you make a starter for the Flemish culture it will throw off the balance of bugs and make
your pitch really Sacch heavy. If I were working with what you have on hand, I would brew this
beer in two ...