weremichael

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• 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
  preferred se...

• 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
  different directi...

• 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
  my methodology...

• 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
  parts pils/wheat;...