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Forum: Lambic & Wild Brewing 08-04-2014, 11:11 PM
Replies: 23
Views: 5,461
Posted By TimT
I have left samples of turbid mashed lambic...

I have left samples of turbid mashed lambic around 6-8 months old out over night (forgot to dump them). They went distinctly purple and cloudy.
Forum: Lambic & Wild Brewing 03-28-2014, 01:12 AM
Replies: 6
Views: 403
Posted By TimT
They use oxygen, forming a pellicle to make use...

They use oxygen, forming a pellicle to make use of of O2 present is likely a good indicator of it being an oxidative yeast. There is likely a lot of info about them on the web, but it will be...
Forum: Lambic & Wild Brewing 03-06-2014, 06:17 PM
Replies: 20
Views: 1,264
Posted By TimT
Have you considered that "less is more"? You...

Have you considered that "less is more"? You are making a hefeweizen american salty sour coriander beer not a gose.
I did the recipe from brewing with wheat, with the salt toned down (40g)...
Forum: Lambic & Wild Brewing 02-18-2014, 06:29 PM
Replies: 5
Views: 508
Posted By TimT
The cereal thing goes away with time. I find...

The cereal thing goes away with time. I find sometimes quite fast and sometimes it takes ~3-4 months. A fellow in this thread below has nailed down what the cereal thing is. ...
Forum: Lambic & Wild Brewing 02-14-2014, 01:26 AM
Replies: 13
Views: 1,321
Posted By TimT
This is great! I am about half way through the...

This is great! I am about half way through the "aseanfood.info" pdf you posted in the other thread. I am 99% certain you have nailed it down. It is just too too close not to be right. Alongside all...
Forum: Lambic & Wild Brewing 02-12-2014, 10:55 PM
Replies: 13
Views: 1,321
Posted By TimT
That bit about ATHP is interesting and seems to...

That bit about ATHP is interesting and seems to fit reasonably well. Next time I bottle some lambic I will purge the bottling bucket and some of the first filled bottles and see if there is a...
Forum: Lambic & Wild Brewing 12-08-2013, 06:57 PM
Replies: 12
Views: 932
Posted By TimT
Done it lots of times. I don't see the point in...

Done it lots of times. I don't see the point in a flanders red though, as you cannot get the brett character quick, which pretty much makes a flanders red what it is.
Forum: Lambic & Wild Brewing 11-26-2013, 11:03 PM
Replies: 4
Views: 181
Posted By TimT
Works great, just use low/no fat yoghurt. I did a...

Works great, just use low/no fat yoghurt. I did a Berliner Weisse with actual yoghurt and have used yoghurt starter culture packets as well.
Forum: Lambic & Wild Brewing 11-20-2013, 09:31 PM
Replies: 4
Views: 331
Posted By TimT
Every beer I have used Roeselare in has gone to...

Every beer I have used Roeselare in has gone to zero. Many if not all of those beers are blended so could easily be off a few points, alongside that acid production (lactic acid is nearly as dense...
Forum: Lambic & Wild Brewing 11-20-2013, 03:34 AM
Replies: 4
Views: 331
Posted By TimT
It will super attenuate as it has pedio and brett...

It will super attenuate as it has pedio and brett in it. 1010 will result in ~5 volumes of CO2.
Forum: Lambic & Wild Brewing 11-08-2013, 10:13 PM
Replies: 5
Views: 367
Posted By TimT
3. Pull keg from fridge and let it sit out for a...

3. Pull keg from fridge and let it sit out for a month or two while occasionally venting if need be.
Forum: Lambic & Wild Brewing 11-07-2013, 11:07 PM
Replies: 9
Views: 982
Posted By TimT
Don't remember, Petrus oude bruin is a blend of...

Don't remember, Petrus oude bruin is a blend of the pale with another non sour beers so they should be the same bug wise. It is just straight lacto, a very good strain though. Made a wonderful oude...
Forum: Lambic & Wild Brewing 11-07-2013, 09:19 PM
Replies: 9
Views: 982
Posted By TimT
I used petrus oude bruin dregs successfully for...

I used petrus oude bruin dregs successfully for an oude bruin about a year ago. You would not even notice if they were viable or not with cascade and boon in there though.
Forum: Lambic & Wild Brewing 10-10-2013, 10:01 PM
Replies: 13
Views: 1,532
Posted By TimT
Considering you used Roeselare blend, medium to...

Considering you used Roeselare blend, medium to medium high carbonation is closer to style. 1g of dried yeast is fine, there is no point in putting extra yeast in the bottles.
Forum: Brew Science 09-24-2013, 08:34 PM
Replies: 65
Views: 3,479
Posted By TimT
Ask and yee shall receive...

Ask and yee shall receive http://www.mocon.com/pdf/optech/Closures%20-%20Oxygen%20Passage%20Study.pdf the better bottle guys did a pretty serious look at closures for carboys.
Forum: Lambic & Wild Brewing 09-22-2013, 08:35 PM
Replies: 14
Views: 1,069
Posted By TimT
It will super attenuate and the bottles will...

It will super attenuate and the bottles will explode.
Forum: Lambic & Wild Brewing 08-14-2013, 04:53 PM
Replies: 11
Views: 1,392
Posted By TimT
It will not super attenuate. I use heavy bottles...

It will not super attenuate. I use heavy bottles (flip tops) and carb a bit on the low side and it works.
Forum: Lambic & Wild Brewing 08-13-2013, 09:03 PM
Replies: 11
Views: 1,392
Posted By TimT
I really think that at bottling is the way to go...

I really think that at bottling is the way to go for saisons, gives a nicer character. Alongside that you can drink it as the brett character develops.
Forum: Lambic & Wild Brewing 07-22-2013, 09:55 PM
Replies: 8
Views: 580
Posted By TimT
That says to me they held it at 90F till it was...

That says to me they held it at 90F till it was ready as the temp is not "up to" but the time is.
Forum: Lambic & Wild Brewing 07-22-2013, 09:51 PM
Replies: 8
Views: 580
Posted By TimT
I seem to remember reading in Chad Y.'s research...

I seem to remember reading in Chad Y.'s research (or perhaps elsewhere) that brett can make some nasty character in the mid 80s and up. I wish I could directly cite something but all I have is solid...
Forum: Lambic & Wild Brewing 07-22-2013, 08:14 PM
Replies: 8
Views: 580
Posted By TimT
I don't think it would be the best idea with...

I don't think it would be the best idea with Roeselare blend, unless you want it to be done really fast and likely brutally sour. Favouring the bacteria so early may not be the best idea, just a...
Forum: Lambic & Wild Brewing 07-17-2013, 07:28 AM
Replies: 16
Views: 2,745
Posted By TimT
Terms you may want to look are "biofilm" and...

Terms you may want to look are "biofilm" and "SCOBY" Kombucha and ginger beer plant are the prime examples of yeast and bacteria making a pellicle. There are lots of organisms that make crud on top...
Forum: Lambic & Wild Brewing 07-08-2013, 08:39 PM
Replies: 4
Views: 235
Posted By TimT
Odds are it is acetobacter turning the alcohol...

Odds are it is acetobacter turning the alcohol into vinegar.
Forum: Lambic & Wild Brewing 06-20-2013, 06:13 PM
Replies: 11
Views: 988
Posted By TimT
It may not be as sensitive as some lacto strains...

It may not be as sensitive as some lacto strains but it most assuredly is inhibited by alpha acids.

example http://www.ncbi.nlm.nih.gov/pubmed/19714985
Forum: Lambic & Wild Brewing 06-17-2013, 09:06 PM
Replies: 11
Views: 893
Posted By TimT
I believe Brux and anomalus are the only species...

I believe Brux and anomalus are the only species recognized nowadays by taxonomists (if that even matters). Wyeast and whitelabs tack on the other names to differentiate and perhaps just out of the...
Showing results 1 to 25 of 133

 
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