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Forum: Lambic & Wild Brewing 09-19-2014, 03:28 PM
Replies: 20
Views: 634
Posted By Oldsock
Very few Brett'd beers will drop all the way to...

Very few Brett'd beers will drop all the way to 1.000. As long as the gravity is stable (for a month) you are fine to bottle with standard priming calculations. Commercial breweries and some...
Forum: Lambic & Wild Brewing 09-19-2014, 03:23 PM
Replies: 70
Views: 6,417
Posted By Oldsock
Esters require fatty acids. Brett can hydrolyze...

Esters require fatty acids. Brett can hydrolyze (split) existing esters into their component alcohol and acid. So I guess it is possible that for example Brett could hydrolyze isoamyl acetate (into...
Forum: Lambic & Wild Brewing 09-19-2014, 12:29 PM
Replies: 20
Views: 634
Posted By Oldsock
You'll get .5 volumes of CO2 for each .001 drop...

You'll get .5 volumes of CO2 for each .001 drop in gravity. Considering "flat" beer has ~.8 volumes already, a drop of .003-.004 would cover most beers.

I tend to lightly prime beers I...
Forum: Lambic & Wild Brewing 09-16-2014, 02:44 PM
Replies: 20
Views: 634
Posted By Oldsock
Agreed. A stable gravity is the key (after you...

Agreed. A stable gravity is the key (after you know there is Brett activity). Don't worry about bottling before the Brett-flavor is where you want it!
Forum: Lambic & Wild Brewing 09-11-2014, 12:59 PM
Replies: 236
Views: 15,877
Posted By Oldsock
Most of my sours are in the 10-15 IBU range,...

Most of my sours are in the 10-15 IBU range, pretty much at flavor threshold. Sour American calls for 13 IBUs (about half of the brew-day target for many Russian River sours), about the same as a...
Forum: Lambic & Wild Brewing 09-10-2014, 08:38 PM
Replies: 236
Views: 15,877
Posted By Oldsock
The issue is that barrels aren't boiled for 10...

The issue is that barrels aren't boiled for 10 minutes. They are often used for several wines over the span of a couple years before they get to a brewery. Even then many breweries use the barrels...
Forum: Lambic & Wild Brewing 09-10-2014, 02:46 PM
Replies: 236
Views: 15,877
Posted By Oldsock
Is your question: why is there a discrepancy...

Is your question: why is there a discrepancy between how much oak I suggest and the amount calculated to mimic the surface area of a barrel? Flavor preference resulting from the differences between...
Forum: Lambic & Wild Brewing 09-09-2014, 02:53 PM
Replies: 236
Views: 15,877
Posted By Oldsock
Lactobacillus isn't the primary souring bacteria...

Lactobacillus isn't the primary souring bacteria in most of my sour beers, Pediococcus is (which works mostly after primary fermentation is complete - I mash hot to save fermentables for them). If...
Forum: Lambic & Wild Brewing 09-09-2014, 02:47 PM
Replies: 236
Views: 15,877
Posted By Oldsock
Yep, dry weight. You'd need twice as much oak as...

Yep, dry weight. You'd need twice as much oak as I suggest to simulate a "new" barrel, but not many sours are aged in first use (from the cooper) barrels. Most are aged in well used barrels which...
Forum: Lambic & Wild Brewing 09-09-2014, 02:43 PM
Replies: 70
Views: 6,417
Posted By Oldsock
Finally wrote up an experiment I started a few...

Finally wrote up an experiment I started a few months ago. Looking at the difference between the same Brett strain in a high 4VG wort (ferulic acid rest and Belgian ale) and low 4VG wort (single...
Forum: Equipment/Sanitation 09-01-2014, 11:02 AM
Replies: 20
Views: 656
Posted By Oldsock
I like the ability to recirculate to clear the...

I like the ability to recirculate to clear the wort before heading to the boil. I like avoiding the effort of hoisting the brain bag out of the kettle. If I wanted to I could do a parti-gyle by...
Forum: Equipment/Sanitation 08-28-2014, 05:30 PM
Replies: 20
Views: 656
Posted By Oldsock
Thats why Im going with an oversized system....

Thats why Im going with an oversized system. With 30 gallon mash/kettle I could brew 20 gallons no-sparge! I guess I could do 25 with a sparge, but unless I have a few people over to split a batch,...
Forum: Equipment/Sanitation 08-28-2014, 05:09 PM
Replies: 20
Views: 656
Posted By Oldsock
Why would the OG be limited at 1.050? My first...

Why would the OG be limited at 1.050? My first runnings last weekend were 1.075 (collecting half the pre-boil volume). Sure the efficiency is going to suck on really big beers, but I've heard of...
Forum: Equipment/Sanitation 08-28-2014, 03:53 PM
Replies: 20
Views: 656
Posted By Oldsock
If you just added that same amount of water at...

If you just added that same amount of water at mash in, why would it affect the amount of wort you collect?

For me, it’s not just about time, it’s about effort. Skipping the batch sparge means I...
Forum: Lambic & Wild Brewing 08-28-2014, 03:26 PM
Replies: 60
Views: 4,662
Posted By Oldsock
Gose Recipe...

Gose Recipe (http://www.themadfermentationist.com/2010/10/sour-leipziger-gose-recipe.html) - could have used more acidity, not a bad idea for my pack of De Bom!
Forum: Equipment/Sanitation 08-28-2014, 03:21 PM
Replies: 20
Views: 656
Posted By Oldsock
Thinking of a New Big No-Sparge Rig Comments?

Ive been using much of the same 5 gallon brewhouse gear for the last eight years (i.e., cooler, aluminum pot, homemade immersion chiller etc.). Considering stepping up to a bigger system that will...
Forum: Lambic & Wild Brewing 08-24-2014, 02:41 PM
Replies: 60
Views: 4,662
Posted By Oldsock
The issue is the the Brett may just not have...

The issue is the the Brett may just not have really started yet. Brett works very slowly. Did you say what the current gravity was?

There are some less attenuative Brett strains I've worked with,...
Forum: Lambic & Wild Brewing 08-22-2014, 01:49 PM
Replies: 60
Views: 4,662
Posted By Oldsock
What does "manually fluffing the bucket lid"...

What does "manually fluffing the bucket lid" mean?

It sounds like the Lacto did it's thing quickly, additional time would be needed to achieve much Brett character. Kegging is a safe option given...
Forum: Lambic & Wild Brewing 08-18-2014, 07:22 PM
Replies: 120
Views: 13,837
Posted By Oldsock
Glad he cleared it up......

Glad he cleared it up... https://www.wyeastlab.com/au_labtour.cfm
Forum: Lambic & Wild Brewing 08-06-2014, 07:40 PM
Replies: 120
Views: 13,837
Posted By Oldsock
They suggest waiting until 80% of the expected...

They suggest waiting until 80% of the expected attenuation is complete before adding oxygen.
Forum: Lambic & Wild Brewing 08-06-2014, 01:03 PM
Replies: 5
Views: 295
Posted By Oldsock
I've gotten pretty good varietal aromatics out of...

I've gotten pretty good varietal aromatics out of sour beers with honey added during fermentation. I've got a five-way split (Acacia, Raspberry, Blueberry, Gallberry, and Sourwood) aging at the...
Forum: Lambic & Wild Brewing 08-05-2014, 12:12 PM
Replies: 26
Views: 6,161
Posted By Oldsock
The control in my case was that the beer that...

The control in my case was that the beer that remained in the bottle while the other one was exposed to the air. The control did not turn purple. You could certainly argue that something besides...
Forum: Lambic & Wild Brewing 08-04-2014, 05:29 PM
Replies: 26
Views: 6,161
Posted By Oldsock
For anyone who doubts oxygen is the cause. Pour a...

For anyone who doubts oxygen is the cause. Pour a glass of a sour beer and stick it somewhere out of the way for two weeks. Compare it to a fresh bottle. I did (as I posted in the other thread) and...
Forum: Lambic & Wild Brewing 08-04-2014, 05:23 PM
Replies: 120
Views: 13,837
Posted By Oldsock
I did a 1L starter on my stir-plate for a couple...

I did a 1L starter on my stir-plate for a couple days.

I pitched the Lacto when the worts hit ~90F, and placed them in my basement at 65F. The saison blend went in just a few hours later (I...
Forum: Lambic & Wild Brewing 08-04-2014, 12:33 PM
Replies: 120
Views: 13,837
Posted By Oldsock
Impressed by the L. brevis so far. Both the...

Impressed by the L. brevis so far. Both the Berliner and the Saison I pitched it into last weekend have a nice tartness already (despite fermenting at 65F in competition with ale yeast). No weird...
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