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Forum: Lambic & Wild Brewing 08-31-2012, 07:35 PM
Replies: 11
Views: 504
Posted By Guess42
Have several times pitched brett straight from a...

Have several times pitched brett straight from a wyeast to four gallons. All the beers have turned out good, so I don't believe you need to pitch at lager rates. Do agree with the attenuation,...
Forum: Lambic & Wild Brewing 08-14-2012, 02:51 PM
Replies: 72
Views: 11,726
Posted By Guess42
Other way around. The original beers would have...

Other way around. The original beers would have all been sour. Those styles you listed are actually truer descendants of thge oldest beer styles. Modern pure culture has only been around for a couple...
Forum: Lambic & Wild Brewing 08-10-2012, 12:12 PM
Replies: 13
Views: 521
Posted By Guess42
The risk is that the fruit flavors tend to fade...

The risk is that the fruit flavors tend to fade with time. If you add them early they will fade while the beer is souring. Also, you will not be able to predict the flavor of the beer ahead and so...
Forum: Lambic & Wild Brewing 08-08-2012, 01:06 PM
Replies: 15
Views: 943
Posted By Guess42
The bugfarm typically has an agressive saison...

The bugfarm typically has an agressive saison strain in it. Have hear Al suggest a starter for it, but have only brewed five gallons with a single pitch.
Forum: Lambic & Wild Brewing 08-08-2012, 01:03 PM
Replies: 6
Views: 964
Posted By Guess42
Wow, did not realize it was a necro thread. Got...

Wow, did not realize it was a necro thread. Got me good.
Forum: Lambic & Wild Brewing 08-07-2012, 08:12 PM
Replies: 4
Views: 193
Posted By Guess42
Its only two gallons. Go big (long) or go home.

Its only two gallons. Go big (long) or go home.
Forum: Lambic & Wild Brewing 08-06-2012, 12:32 AM
Replies: 6
Views: 964
Posted By Guess42
Pediococcus is not inhibited by ibu's too much....

Pediococcus is not inhibited by ibu's too much. Also, the aged hops maintain a good bit of their bacteriostatic properties. This is why the sourness from lambics is mostly from Pediococcus.

Using...
Forum: Brew Science 07-31-2012, 11:12 AM
Replies: 14
Views: 630
Posted By Guess42
That's not how le chatliers principle works. The...

That's not how le chatliers principle works. The concentration of the product has to be low to drive the reaction forward. In this case you are lowering the concentration of starting materials. This...
Forum: General Techniques 05-29-2012, 02:09 AM
Replies: 12
Views: 1,419
Posted By Guess42
The idea would be to remash the extract, though I...

The idea would be to remash the extract, though I imagine the enzymes would be very dilute. Then again they don't have to do much work. Theoretically it could be possible. Couldn't you just add sugar...
Forum: Lambic & Wild Brewing 05-19-2012, 03:28 AM
Replies: 9
Views: 495
Posted By Guess42
To add further I've had beers that went into the...

To add further I've had beers that went into the bottle with the famed pineapple taste come out a year later like an aged Orval.

Also, I believ chad suggested that he pitched his Brett around an...
Forum: Lambic & Wild Brewing 05-17-2012, 05:45 PM
Replies: 11
Views: 900
Posted By Guess42
I found it does matter. When nights were in the...

I found it does matter. When nights were in the forties I got fruity smelling fermentation. With nights in the sixties to seventies I got fecal smelling fermentations.

Edit: forgot to say these...
Forum: Fermentation & Yeast 05-15-2012, 02:54 AM
Replies: 30
Views: 1,199
Posted By Guess42
Borosilicate

Borosilicate
Forum: Lambic & Wild Brewing 05-08-2012, 08:54 PM
Replies: 394
Views: 37,118
Posted By Guess42
Thanks for the summary. Ordering some now thanks...

Thanks for the summary. Ordering some now thanks to this.
Forum: Lambic & Wild Brewing 05-06-2012, 09:57 PM
Replies: 7
Views: 521
Posted By Guess42
Get the feeling he was talking about yeast he...

Get the feeling he was talking about yeast he harvested from his surroundings.
Forum: Recipes/Ingredients 05-01-2012, 12:10 AM
Replies: 12
Views: 396
Posted By Guess42
Could up the roasted barley. Quick head math says...

Could up the roasted barley. Quick head math says you're around 5 percent. Many recipes call for ten percent. Not sure what the color impact would be as I can't do that math.
Forum: Lambic & Wild Brewing 04-28-2012, 12:22 PM
Replies: 8
Views: 401
Posted By Guess42
Still too young for a tasting to see how it's...

Still too young for a tasting to see how it's coming. Has a thin pellicle but that's all I know.

I do not plan on sweetening it. In my opinion the best way to do so would be in the glass or to keg...
Forum: Lambic & Wild Brewing 04-27-2012, 03:07 PM
Replies: 12
Views: 1,032
Posted By Guess42
I believe they add it to thin out the beer since...

I believe they add it to thin out the beer since they back sweeten. The bugs will probably do that for you.
Forum: Lambic & Wild Brewing 04-25-2012, 12:05 PM
Replies: 7
Views: 451
Posted By Guess42
After all the rests it might be a good idea to do...

After all the rests it might be a good idea to do your mash out at like 190f. To simulate the hot sparge.

This may not give you the exact same wort as a true turbid mash, but I think it would be...
Forum: Lambic & Wild Brewing 04-25-2012, 01:56 AM
Replies: 7
Views: 451
Posted By Guess42
Unless of course you pull off some of the starch...

Unless of course you pull off some of the starch at the various steps. This could retain some of the starch.

In other words dough in full volume at a low rest. Draw off some wort and heat to a...
Forum: Lambic & Wild Brewing 04-22-2012, 01:59 PM
Replies: 12
Views: 542
Posted By Guess42
The finger lakes region has a fairly decent sized...

The finger lakes region has a fairly decent sized wine area. Though have always heard were better at whites. May not be too far depending on how much you want the grapes.
Forum: Lambic & Wild Brewing 04-20-2012, 05:24 PM
Replies: 6
Views: 482
Posted By Guess42
Food grade lactic acid and malt vinegar to taste...

Food grade lactic acid and malt vinegar to taste would be your best bet.
Forum: Lambic & Wild Brewing 04-14-2012, 02:23 AM
Replies: 10
Views: 610
Posted By Guess42
It is incredibly good an definitely worth trying....

It is incredibly good an definitely worth trying. It however is pasteurized so no cultures.
Forum: Lambic & Wild Brewing 04-11-2012, 08:46 PM
Replies: 9
Views: 2,433
Posted By Guess42
Congrats on the zombie

Congrats on the zombie
Forum: Home Brewing Photo Forum 04-11-2012, 12:28 PM
Replies: 991
Views: 148,598
Posted By Guess42
Also, liked "fits to the stials", and "missing...

Also, liked "fits to the stials", and "missing some that".
Forum: Lambic & Wild Brewing 04-10-2012, 08:13 PM
Replies: 9
Views: 475
Posted By Guess42
Again, these will only contribute as many...

Again, these will only contribute as many unfermentables as the mash allows for. Mash high (~156F) and you'll have unfermentables. Mash low and long (147F) and you'll get few unfermentables.
...
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