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Join Date:

12-20-2011

Last Activity:

12-04-2015 2:55 PM

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  • pennsylvania

LATEST ACTIVITY

  • Posted in thread: Dreg usage for a sour solera on 12-03-2015 at 05:55 PM
    Thanks for the reply. I was thinking that by pitching different stuff in each, it would allow
    different yeast and bacteria to grow in each resulting in more complexity when mixed together.I
    like the i...

  • Posted in thread: Dreg usage for a sour solera on 12-02-2015 at 07:23 PM
    I plan on starting a few 15 gallon soleras in the near future, but am not quite sure how I
    should go about using dregs. I'll be using either 15 gallon demi-johns or whiskey barrels for
    the secondaries...

  • Posted in thread: Questions about barrels and starting a solera on 11-20-2015 at 01:33 PM
    Thanks, I appreciate your replies. My goal is to try and get the barrel as neutral as possible
    by rinsing a few times with various things, and "steam" it with some boiling water. It is
    obvious to me t...

  • Posted in thread: Questions about barrels and starting a solera on 11-19-2015 at 04:08 PM
    Thanks for the info! Did the first pull have much of a bourbon taste to it, and how long before
    you took your first pull? I may play around with a 15 gallon barrel first (should be easier to
    get, I'm ...

  • Posted in thread: Questions about barrels and starting a solera on 10-28-2015 at 11:10 AM
    Still looking for info, mainly on what a "good" price is on various sizes of used barrels, and
    if it's possible to remove the whiskey/flavor from a whiskey barrel without running beer
    through it. As f...

  • Posted in thread: Questions about barrels and starting a solera on 10-14-2015 at 04:56 PM
    Thanks for your replies. I know 30 gallon barrels are bit more rare, but I find it hard to
    believe I can make 50-60 gallons in a reasonable amount of time without making big beers and
    diluting them w/...

  • Posted in thread: Questions about barrels and starting a solera on 10-12-2015 at 06:05 PM
    I'm thinking about starting a solera type sour saison barrel. Ideally I would like to find a
    freshly emptied barrel from a local winery in the 30 gallon range, but haven't started looking
    yet. Id like...

  • Posted in thread: Varietal honey and brett/bacteria question on 08-07-2014 at 03:12 PM
    I have vials of wlp645 brett C, wlp677 lacto, and wlp665 Flemish ale blend that I'd like to do
    meads with, but space and carboys are limited. I currently have a batch with wlp665 Belgian
    sour mix goin...

  • Posted in thread: Varietal honey and brett/bacteria question on 08-06-2014 at 04:30 PM
    Thanks for the replies. My thought was that if brett and bacteria can eat esters from other
    yeast, they could devour what contributes to honey taste/aroma as well. It had occurred to me
    that sour mead...

  • Posted in thread: Varietal honey and brett/bacteria question on 08-05-2014 at 04:01 PM
    I plan on making a few experimental meads with brett and bacteria. Will the brett/bacteria wipe
    out the flavor and smell from a varietal honey? I don't want to waste my good stuff (buckwheat
    & orange ...

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