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Join Date:

02-12-2006

Last Activity:

04-20-2014 7:36 AM

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  • Posted in thread: Planning first sour. Help please. on 08-24-2013 at 10:51 PM
    I love that you used those wild hops, bucking our advice. I'm sure the beer is going to be
    awesome cause the recipe is solid. Keep us updated.And way to go converting another brewer.

  • Posted in thread: Planning first sour. Help please. on 08-04-2013 at 05:55 PM
    you do not need aged hops to make a sour. any hops will do when you are inoculating with a
    known source. you just want to keep the IBUs low as to not inhibit lactothe malt bill is fine
    if you're going...

  • Posted in thread: trub and angel share loss in barrel aging sour beer on 07-27-2013 at 04:43 PM
    I keg mine. I do a blending of young beer (unsoured) with the barrel, as well as straight
    barrel, and blended barrel beer aged on fruit. I typically bottle a few for cellaring. I like
    using the solera...

  • 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...

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