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07-21-2013

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09-28-2016 4:45 PM

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  • Posted in thread: Pellicle Photo Collection on 09-27-2016 at 04:47 PM
    It's my first big batch of sour, I've done a couple 1 gallon batches and some brett saisons. I
    think this is what being a parent must be like, I'm just so proud of the little guy.

  • Posted in thread: Pellicle Photo Collection on 09-26-2016 at 11:14 AM
    From my one year old sour dubbel. I tasted a small sample and wow is it tart. It's roeselare
    blend and several dregs including multiple jolly pumpkin, a couple love child's, and a few
    others I just ca...

  • Posted in thread: No Brewer's yeast in Syria What to do? on 09-24-2016 at 01:52 AM
    I thought I remembered watching a show with Sam Calagione from dogfish head where him and his
    team collected wild yeast from a date farm by leaving petri dishes out overnight. I imagine you
    could do s...

  • Posted in thread: Fermenting Saison at Cool Temperatures on 09-23-2016 at 08:56 PM
    While tweaking my saison recipe I've fermented at a range of temps. You can ferment 3711 in the
    60s but it is much cleaner than the 70s. Personally I prefer the higher temp, as it gets much
    more yeast...

  • Posted in thread: Reuse sour yeast cakes on 09-12-2016 at 11:45 AM
    I asked a similar question over in the wild brewing section, the answer is you can keep for
    quite a long time some even said years. Would definitely need new sacc after years I'd say but
    these are hea...

  • Posted in thread: More fermentation temperature reproach on 09-12-2016 at 01:46 AM
    Sure ok...you ask I'll answer, thats an honest post. I appreciate your genuineness and am sorry
    if my responses come off as not nice, im tired and quite frankly tired of this ridiculous beat
    down over...

  • Posted in thread: Secondary in a 6 gal? on 09-06-2016 at 11:48 PM
    Does the secondary fermentation not increase clarity? Do you need to do secondary to dry hop or
    can you do that in primary?I've only dry hopped in primary.

  • Posted in thread: Not sure if I should repitch or wait? Did I murder my yeast? on 09-06-2016 at 07:54 PM
    I think I'm going to wait until I get home from work tomorrow then pitch the 04 if there's
    still nothing.Any signs of life?

  • Posted in thread: Not sure if I should repitch or wait? Did I murder my yeast? on 09-05-2016 at 05:46 PM
    36 hours in and still nothin' [emoji43]I think you're still safe. I've had it take up to 72
    hours or so before. But $4 is pretty cheap insurance.

  • Posted in thread: Not sure if I should repitch or wait? Did I murder my yeast? on 09-05-2016 at 05:38 PM
    Optimum pitching temp is 80 degrees plus or minus 6 degrees. I can't imagine 4 degrees making
    that big of a difference, but who knows I guess.80 is the optimum rehydration temp.

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