Last Activity:02-17-2014 10:48 AM
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Posted in thread: Diacetyl in a variety of sours on 02-14-2014 at 09:11 PM
Anywhere from 6 months to 3 years. I have a lambic that I haven't touched yet that I brewed in
June 2011-- that's my oldest. On average, 6-12 months before bottling/blending.
Posted in thread: Diacetyl in a variety of sours on 02-14-2014 at 08:46 PM
Fascinating. I believe now that the cheerios thing and the buttered popcorn thing are two
distinct compounds. Originally I had suspected that it was the same compound at varying
concentrations.I do ge...
Posted in thread: Diacetyl in a variety of sours on 02-12-2014 at 12:26 AM
So, here I am 10 months later, and I'm still having this problem, and in fact, it is worse. I
definitely taste buttered popcorn in most of my sour beers, even fermenter samples. Some of
these have bee...
Posted in thread: First Lambic - Orval and Lindeman's cultures on 02-12-2014 at 12:09 AM
Cuvee Rene varies wildly based on batch and age. Buy two bottles and stick one in your basement
for 2 years.
Posted in thread: Best Temp For Aging SN/RR Brux on 04-11-2013 at 03:11 AM
I have a bottle in my basement that I just coincidentally looked at. The beer is 8.5% so there
should be plenty of residual sugars for the brett to work on. This will never taste like a
lambic but sho...
Posted in thread: Brewers Publications and American Sours! on 04-10-2013 at 03:24 AM
Good luck Mike. I'll be first in line to buy it.
Posted in thread: Wyeast 3278 experience on 04-10-2013 at 03:22 AM
In my limited experience, the Wyeast blends are rather bland in the first generation, except in
cases where I've aged the beer in a barrel. It seems the oxygen really makes the souring
bacteria take o...
Posted in thread: Quick (ish) Flanders? on 03-29-2013 at 01:14 PM
I've always wondered if a brett-fermented beer (either with, or without sacc), that had lactic
acid added before packaging, would be a good way to do a poor man's flemish-style beer.Paul
Zocco, from Z...
Posted in thread: Diacetyl in a variety of sours on 03-28-2013 at 02:10 PM
I'm not 100pct sure, but i definitely do get the traditional butter taste from time to time, so
I am assuming that Cheerios taste is diacetyl at lower concentrations.
Posted in thread: Bunk Lacto? on 03-27-2013 at 04:07 AM