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Search: Posts Made By: Oldsock
Forum: Lambic & Wild Brewing Yesterday, 01:55 AM
Replies: 188
Views: 11,909
Posted By Oldsock
Jester King has gone through a number of...

Jester King has gone through a number of iterations of their process, and I'm no expert on it. Last I heard they were using beer from established barrels, blending them into the primary fermented...
Forum: Lambic & Wild Brewing 07-20-2014, 09:02 PM
Replies: 39
Views: 3,175
Posted By Oldsock
Rebel Brewer apologized for some weird rye they...

Rebel Brewer apologized for some weird rye they send me with a free pack of De Bom (cool dudes). Might try it in a sour I'm planning with hibiscus, New Zealand wine and hops.
Forum: Lambic & Wild Brewing 07-18-2014, 06:22 PM
Replies: 39
Views: 3,175
Posted By Oldsock
If there is one style I have more of than dark...

If there is one style I have more of than dark sours, it's saisons. Maybe a gose or a sour stout with fruit.
Forum: Lambic & Wild Brewing 07-18-2014, 03:53 PM
Replies: 6
Views: 235
Posted By Oldsock
Pressing down gently on the lid and smelling the...

Pressing down gently on the lid and smelling the airlock is probably the safest way to go. Opening the bucket to pull a sample just lets more oxygen in. Any vinegar or nail polish remover is bad news.
Forum: Lambic & Wild Brewing 07-18-2014, 03:29 PM
Replies: 6
Views: 235
Posted By Oldsock
I hate to disagree with a yeast lab's suggestion...

I hate to disagree with a yeast lab's suggestion without trying it first, but I'm suspicious of Wyeast's suggestions for de Bom.

I'm also not a big fan of buckets for long term aging, just too...
Forum: Lambic & Wild Brewing 07-18-2014, 12:43 PM
Replies: 39
Views: 3,175
Posted By Oldsock
I've got a pack of Oud Bruin arriving today....

I've got a pack of Oud Bruin arriving today. Considering pitching when the wort hits 80F, but putting it in the basement at 65F right after that. Still not sure exactly what I'm brewing with it...
Forum: Lambic & Wild Brewing 07-18-2014, 12:40 PM
Replies: 6
Views: 235
Posted By Oldsock
For most sour beers it's best to keep the...

For most sour beers it's best to keep the temperature between 60-80F in general. Early in the fermentation you should defer to the brewer's yeast (saison in the case of Bugfarm, so warm would be...
Forum: Lambic & Wild Brewing 07-17-2014, 12:11 PM
Replies: 3
Views: 211
Posted By Oldsock
Neither Brett nor Acetobacter can make acetic...

Neither Brett nor Acetobacter can make acetic acid without oxygen, so the presence acetic acid isn't indicator for which microbe is present. It's probably fine.

I've only gotten burnt rubber in...
Forum: Lambic & Wild Brewing 07-16-2014, 02:02 AM
Replies: 3
Views: 159
Posted By Oldsock
I figured it would be easier to expand and adjust...

I figured it would be easier to expand and adjust the American unit version to get it right, then convert. Rather than try to deal with two at once.
Forum: Lambic & Wild Brewing 07-15-2014, 11:26 PM
Replies: 3
Views: 159
Posted By Oldsock
Comments on Blending/Priming Spreadsheet

I received a question about the formulas in the book that estimate the expected CO2 generated by bottle-fermentation of blended sour beers (of different final gravities). As a result, I ended up...
Forum: Lambic & Wild Brewing 07-15-2014, 05:30 PM
Replies: 18
Views: 566
Posted By Oldsock
2.5 weeks into a 1.084 mixed-fermentation is no...

2.5 weeks into a 1.084 mixed-fermentation is no time to be worried about weird flavors. Give it six months and see how it does!
Forum: Lambic & Wild Brewing 07-14-2014, 12:35 PM
Replies: 18
Views: 566
Posted By Oldsock
Benzaldehyde is one of the compounds that has...

Benzaldehyde is one of the compounds that has shown up when hops are treated with beta-glucosidase. Doesn't really help get rid of it, but might explain where it came from. What variety were you...
Forum: Lambic & Wild Brewing 07-12-2014, 02:22 PM
Replies: 17
Views: 477
Posted By Oldsock
From The Microbial Diversity of Traditional...

From The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer (http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0095384):

"In both batches, P. damnosus remained...
Forum: Lambic & Wild Brewing 07-10-2014, 08:06 PM
Replies: 17
Views: 477
Posted By Oldsock
That's the main idea of aged hops, preservative...

That's the main idea of aged hops, preservative power without the bitterness. Not exactly sure what they do to debitter hops, but I'd assume the goal is similar?
Forum: Lambic & Wild Brewing 07-10-2014, 01:56 PM
Replies: 17
Views: 477
Posted By Oldsock
I only use aged hops for lambics (spontaneous...

I only use aged hops for lambics (spontaneous ferments especially) - in which case you'd want say 6 oz in 12 gallons to dissuade Lactobacillus from taking over. Otherwise a couple ounce of whatever...
Forum: Lambic & Wild Brewing 07-08-2014, 12:25 PM
Replies: 7
Views: 381
Posted By Oldsock
Simple sugars, nitrogen, and a lower temperature...

Simple sugars, nitrogen, and a lower temperature are all factors that increase exopolysaccharide production (sickness/ropiness). There are Lactobacillus that do the same maybe you have one of them...
Forum: Lambic & Wild Brewing 07-08-2014, 12:19 PM
Replies: 3
Views: 192
Posted By Oldsock
5335 is heterofermentative as far as I'm aware,...

5335 is heterofermentative as far as I'm aware, so it should produce CO2. I've smelled some Lacto cultures that are slightly phenolic, I wouldn't worry about it. Have you tested the gravity or pH?
Forum: Lambic & Wild Brewing 07-07-2014, 12:44 PM
Replies: 188
Views: 11,909
Posted By Oldsock
I was asked to add those relatively late in the...

I was asked to add those relatively late in the process, may have been after the Belgian Tech Editor did his thing.
Forum: Lambic & Wild Brewing 07-02-2014, 02:51 PM
Replies: 188
Views: 11,909
Posted By Oldsock
Cheers everyone! For anyone in the DC-area,...

Cheers everyone!

For anyone in the DC-area, I'll be signing copies at Right Proper Brewing from 5-7 PM tonight (7/2). They'll be pouring the tart/citrusy "Farmhouse Radler" Nathan and I brewed...
Forum: Lambic & Wild Brewing 07-02-2014, 02:46 PM
Replies: 3
Views: 243
Posted By Oldsock
Likely the Lacto is getting going. Shake to...

Likely the Lacto is getting going.

Shake to aerate. Should be fine, especially in such a low gravity beer. A low pH can be hard on ale yeast, but it doesn't sound like the Lacto has done much yet.
Forum: Lambic & Wild Brewing 07-01-2014, 01:46 PM
Replies: 3
Views: 243
Posted By Oldsock
Make a starter next time. Lacto can be finicky,...

Make a starter next time. Lacto can be finicky, but works very quickly when it is healthy. I'd pitch the yeast ASAP.
Forum: Lambic & Wild Brewing 06-30-2014, 03:32 PM
Replies: 25
Views: 1,349
Posted By Oldsock
Thanks for all the responses so far! ...

Thanks for all the responses so far!



So could pitching yeast in addition to Lacto be beneficial for lactic acid production (as the yeast would quickly use any available oxygen), or would the...
Forum: Lambic & Wild Brewing 06-29-2014, 06:27 PM
Replies: 25
Views: 1,349
Posted By Oldsock
I think that is a great place to start. Likely...

I think that is a great place to start. Likely there is viable Brett in there. If you have some, but not enough carbonation in a couple months, keep it up. If you don't have any carbonation by then,...
Forum: Lambic & Wild Brewing 06-29-2014, 04:57 PM
Replies: 25
Views: 1,349
Posted By Oldsock
One avenue I investigated is that there are two...

One avenue I investigated is that there are two different "handed" lactic acid molecules D/L and R/S (mirror images - like glucose and dextrose), but my understanding is that the human tongue can't...
Forum: Lambic & Wild Brewing 06-29-2014, 03:27 PM
Replies: 25
Views: 1,349
Posted By Oldsock
Sour Beers - Remaining Questions

So after three and a half years of research, writing, and editing, American Sour Beers (http://t.co/xTrVRfn1RC) is finished!... sort of. Despite my best efforts there were a few questions I was...
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