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Forum: Lambic & Wild Brewing 06-19-2012, 09:44 PM
Replies: 18
Views: 7,483
My mistake. It is Lactobacillus. I used a yeast...

My mistake. It is Lactobacillus. I used a yeast cake from a berliner weisse that was made with the White Labs blend that released last year.
Forum: Lambic & Wild Brewing 06-15-2012, 07:34 PM
Replies: 18
Views: 7,483
@Stevehollx. Did you use dried or ripe black...

@Stevehollx.

Did you use dried or ripe black currants?
Forum: Fermentation & Yeast 06-04-2012, 03:30 AM
Replies: 75
Views: 10,667
I brewed with this yeast March 2011 and bottled...

I brewed with this yeast March 2011 and bottled this past February 2012. I was hesitant about the beer turning out well until the past month or so where It's fully carbed and the tartness is coming...
Forum: Sour Ale 04-26-2012, 03:29 AM
Replies: 17
Views: 5,673
I can't get jolly pumpkin around here. I wonder...

I can't get jolly pumpkin around here. I wonder if there is an easy way for me to get their bugs...
Forum: Bottling/Kegging 04-19-2012, 05:49 PM
Replies: 24
Views: 5,056
Would there be any benefit or disadvantage to...

Would there be any benefit or disadvantage to adding the champagne yeast after primary fermentation and let it sit for a week, then bottle?

The benefit of course is peace of mind. The champagne...
Forum: Lambic & Wild Brewing 11-18-2011, 02:17 PM
Replies: 18
Views: 7,483
I wonder if I could ferment with belgian abbey...

I wonder if I could ferment with belgian abbey ale yeast for a week or two and rack it on to a berliner weisse yeast cake in order to give this a big shot of brett...
Forum: Sour Ale 11-11-2011, 03:28 PM
Replies: 17
Views: 5,673
Only 4-6 weeks of fermentation to get those sour...

Only 4-6 weeks of fermentation to get those sour characteristics??
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