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Forum: Lambic & Wild Brewing 06-19-2012, 09:44 PM
Replies: 18
Views: 4,251
Posted By Theoutlawjoseywales
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: 4,251
Posted By Theoutlawjoseywales
@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: 72
Views: 7,128
Posted By Theoutlawjoseywales
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: 13
Views: 3,224
Posted By Theoutlawjoseywales
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: 2,603
Posted By Theoutlawjoseywales
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: 4,251
Posted By Theoutlawjoseywales
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: 13
Views: 3,224
Posted By Theoutlawjoseywales
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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