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Join Date:

09-24-2009

Last Activity:

06-13-2010 1:44 AM

    ABOUT ME

  • San Diego
  • I've been homebrewing since 1995, and brewing sours and lambics since 2008.
  • beer.
  • RF/Analog IC Design
  • John Wetherell
  • 1x flemish red, 3x brett c + lacto experiments, 1x brett c + lacto +cherries, 2x brett l + lacto experiments, 2x berliner weisses.
  • Male
  • Married

LATEST ACTIVITY

  • Posted in thread: Help formulating an all Brett C. session beer on 06-10-2010 at 04:51 AM
    I've used wl Brett C 3-4 times (Always with lacto, sometimes with a lacto head start, sometimes
    not). I get an initial vomit aroma, which transforms into mega pineapple, but then slowly fades
    away. Ma...

  • Posted in thread: Help formulating an all Brett C. session beer on 06-09-2010 at 06:15 AM
    I'm thinking pineapple aroma(for Brett c) and cherry pie aroma (for wy Brett l) are created in
    the presense of oxygen, such as in a starter or in a barrel or initial fermentation. In a
    carboy with act...

  • Posted in thread: Anybody successfully brewed blueberry beer? on 05-15-2010 at 03:17 PM
    To get good fruit character out of a lambic you should use 2lbs/gal.I've heard of much larger
    numbers. Expensive, but good.

  • Posted in thread: Check my calcs! How quick will electricity pay for itself? on 05-10-2010 at 05:26 PM
    How does the cost work out if you augment gas with a heatstick?

  • Posted in thread: rookie wild yeast question on 05-05-2010 at 05:14 AM
    Even some lactobacillus strains produce acetate and high percentages of acetic acid. You could
    also have enterobacter or clostridium in there. Acetate stinks, but it's volatile and can
    boiled away or ...

  • Posted in thread: Effect of FG on souring on 05-04-2010 at 06:59 AM
    I think the final gravity is also a function of which bugs are present, and the percentage of
    simple sugars. Normally Brett alone doesn't super attenuate, nor does Brett + Lacto, or Lacto
    alone, or Sa...

  • Posted in thread: Extract vs. grain for lambic on 04-16-2010 at 02:08 AM
    FWIW, I did 2 psuedo lambic experiments, comparing extract to all grain, and the all-grains
    were better. I don't remember the details, but the all grain was better attenuated and more
    sour.

  • Posted in thread: How much grain in a 5 Gallon Mash Tun Converted Cooler? on 04-15-2010 at 04:40 AM
    If you really want to push your gravity limits, then mash with 13lbs of grain, sparge into your
    kettle, dump the grains, add fresh 13 lbs of grain back into your cooler, the use your first
    runnings in...

  • Posted in thread: How does everybody cellar their 100% brett fermented beer? on 04-15-2010 at 04:10 AM
    I don't think Brett C eats long chain sugars slowly to superattenuate a beer and add
    complexity. I have a few different versions of Brett C beers aging for 8 months or so in
    carboys, which I'm thinkin...

  • Posted in thread: Bottling My First Mead on 04-07-2010 at 03:31 PM
    Bentonite will clear it up fast and improve flavor:

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