Last Activity:05-15-2013 11:42 PM
Likes Given: 21
14 Likes on 10 Posts
Posted in thread: alternative to turbid mashing? on 03-28-2013 at 10:31 PM
Why not add some flour? I think that is a suitable substitution.
Posted in thread: My first lambic - Uh, oh! on 03-21-2013 at 10:05 PM
I believe that Brett C has a couple of strains of lacto in it and pichia so if you primarily
use that, it might be where your sourness is coming from.I think I read that about the White
Labs strain, b...
Posted in thread: My first lambic - Uh, oh! on 03-21-2013 at 09:46 PM
Levi, my fermenters could very well be infected. I use better bottles and clean them with
oxyclean free and sanitize with star san, so I know that there could be various strange
critters in my vessels...
Posted in thread: My first lambic - Uh, oh! on 03-21-2013 at 12:32 PM
All "sour ales" (according to BJCP guidelines) have to include either Lactobacillus or
Pediococcus, and often include both. Check out the guidelines for specific recipe formulation.
As far as Brettano...
Posted in thread: My first lambic - Uh, oh! on 03-20-2013 at 08:54 PM
...Your only pitching Brett which doesn't sour...I respectfully disagree. In my experience
pitching a sacch strain and then pitching a bretta strain WILL result in a sour beer. I have
done this for th...
Posted in thread: Berliner Weiss, many ways on 03-20-2013 at 03:24 PM
Why secondary? The point of a sour mash Berliner Weisse is that you can turn it in a week. I
don't know if you bottle or keg, but either way I'd just skip the secondary and get it to your
Posted in thread: Inoculating a barrel on 03-11-2013 at 10:43 PM
I did the old socks method and had some young roselare that I supplemented with a lot of
freshly fermented WLP550 beer and a couple 1 year old roselare carboys. I've noticed it go in
Posted in thread: Berliner Weiss, many ways on 03-02-2013 at 04:45 PM
Just to make sure i understand, you keep a jug of starter, and when you need it, you take a
part of it? And for ferding, you decant, dump the liquid and add new wort?Absolutely, that is
Posted in thread: Berliner Weiss, many ways on 03-01-2013 at 12:48 PM
You mean symbiotic fermentation? Both sacch and Brett at the same time?I don't know if it's
truly symbiotic, but yeah I will pitch both sacch and brett at the same time into the wort. I
have a variety...
Posted in thread: Berliner Weiss, many ways on 03-01-2013 at 12:24 PM
I've brewed over 15 batches of Berliner Weisse (my wife requires it to be on top the entire
summer) with a variety of methods and I am now convinced that my preferred method is equal
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