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Search: Posts Made By: wetherel
Forum: Lambic & Wild Brewing 06-10-2010, 04:51 AM
Replies: 32
Views: 4,262
Posted By wetherel
I've used wl Brett C 3-4 times (Always with...

I've used wl Brett C 3-4 times (Always with lacto, sometimes with a lacto head start, sometimes not). I get an initial vomit aroma, which transforms into mega pineapple, but then slowly fades away. ...
Forum: Lambic & Wild Brewing 06-09-2010, 06:15 AM
Replies: 32
Views: 4,262
Posted By wetherel
I'm thinking pineapple aroma(for Brett c) and...

I'm thinking pineapple aroma(for Brett c) and cherry pie aroma (for wy Brett l) are created in the presense of oxygen, such as in a starter or in a barrel or initial fermentation. In a carboy with...
Forum: General Beer Discussion 05-15-2010, 03:17 PM
Replies: 24
Views: 2,384
Posted By wetherel
To get good fruit character out of a lambic you...

To get good fruit character out of a lambic you should use 2lbs/gal.
I've heard of much larger numbers. Expensive, but good.
Forum: Equipment/Sanitation 05-10-2010, 05:26 PM
Replies: 68
Views: 2,531
Posted By wetherel
How does the cost work out if you augment gas...

How does the cost work out if you augment gas with a heatstick?
Forum: Lambic & Wild Brewing 05-05-2010, 05:14 AM
Replies: 15
Views: 1,971
Posted By wetherel
Even some lactobacillus strains produce acetate...

Even some lactobacillus strains produce acetate and high percentages of acetic acid. You could also have enterobacter or clostridium in there. Acetate stinks, but it's volatile and can boiled away...
Forum: Lambic & Wild Brewing 05-04-2010, 06:59 AM
Replies: 15
Views: 1,402
Posted By wetherel
I think the final gravity is also a function of...

I think the final gravity is also a function of which bugs are present, and the percentage of simple sugars. Normally Brett alone doesn't super attenuate, nor does Brett + Lacto, or Lacto alone, or...
Forum: Lambic & Wild Brewing 04-16-2010, 02:08 AM
Replies: 18
Views: 2,286
Posted By wetherel
FWIW, I did 2 psuedo lambic experiments,...

FWIW, I did 2 psuedo lambic experiments, comparing extract to all grain, and the all-grains were better. I don't remember the details, but the all grain was better attenuated and more sour.
Forum: All Grain & Partial Mash Brewing 04-15-2010, 04:40 AM
Replies: 14
Views: 8,813
Posted By wetherel
If you really want to push your gravity limits,...

If you really want to push your gravity limits, then mash with 13lbs of grain, sparge into your kettle, dump the grains, add fresh 13 lbs of grain back into your cooler, the use your first runnings...
Forum: Lambic & Wild Brewing 04-15-2010, 04:10 AM
Replies: 4
Views: 1,243
Posted By wetherel
I don't think Brett C eats long chain sugars...

I don't think Brett C eats long chain sugars slowly to superattenuate a beer and add complexity. I have a few different versions of Brett C beers aging for 8 months or so in carboys, which I'm...
Forum: Mead Forum 04-07-2010, 03:31 PM
Replies: 4
Views: 672
Posted By wetherel
Bentonite will clear it up fast and improve...

Bentonite will clear it up fast and improve flavor:
http://www.stormthecastle.com/mead/articles/bentonite-and-mead-making.htm
http://mysticways.wiki.zoho.com/Clearing-Mead-with-Bentonite-(clay).html
Forum: Lambic & Wild Brewing 04-03-2010, 08:22 PM
Replies: 14
Views: 1,738
Posted By wetherel
I've used a sourdough starter with some success. ...

I've used a sourdough starter with some success. Use an older runny starter, where the acidity has broken down the glutans. This is not ideal for making bread, but better for making sour, because...
Forum: Extract Brewing 04-03-2010, 05:59 AM
Replies: 30
Views: 3,047
Posted By wetherel
Berliner Weisse.

Berliner Weisse.
Forum: Fermentation & Yeast 03-30-2010, 04:38 AM
Replies: 7
Views: 3,099
Posted By wetherel
I'm not sure which Brett they use. I would be...

I'm not sure which Brett they use. I would be tempted to culture it, or I would use Brett Clausseni, because it doesn't seem to super attenuate like the other Bretts, so your risk of bottle bombs is...
Forum: Lambic & Wild Brewing 03-20-2010, 03:26 PM
Replies: 133
Views: 13,466
Posted By wetherel
I would hope it would be pretty good after 5...

I would hope it would be pretty good after 5 months. What kind of off smell/taste is there? Vinegar? Floor cleaner?
Forum: Lambic & Wild Brewing 03-19-2010, 05:38 PM
Replies: 5
Views: 917
Posted By wetherel
I would be inclined to use Brett Claussenni for...

I would be inclined to use Brett Claussenni for bottling to reduce the risk of bottle bombs. It doesn't seem to super attenuate like Lambicus and the others.
Forum: Bottling/Kegging 03-19-2010, 01:30 AM
Replies: 8
Views: 1,189
Posted By wetherel
I bet you could figure it out in a couple of...

I bet you could figure it out in a couple of weeks with a simple experiment with 5 or so bottles. My guess is that your experiment will show bottles can tolerate a very high carbonation level. If...
Forum: Beginners Beer Brewing Forum 03-19-2010, 01:25 AM
Replies: 22
Views: 1,722
Posted By wetherel
If you don't rehydrate your cell count will drop...

If you don't rehydrate your cell count will drop in half 5X10^9 -> 2.5*10^9. For high gravity worts, like meads, it is very important to rehydrate, for lower gravity worts it isn't as important.
Forum: Lambic & Wild Brewing 03-17-2010, 03:51 AM
Replies: 8
Views: 3,095
Posted By wetherel
Maybe it's a Clostridium (a probiotic like...

Maybe it's a Clostridium (a probiotic like lactobacillus) infection. I think it's a fairly common bacteria. It dies at a ph<4.2ish. I hate the smell, but it will go away, as it is very volatile. ...
Forum: Recipes/Ingredients 02-24-2010, 08:43 AM
Replies: 33
Views: 31,240
Posted By wetherel
I made a Brett C/Lacto beer which tasted just...

I made a Brett C/Lacto beer which tasted just like pineapple juice. This is a modified version of what I did. How does this sound?
60%/40% 2row/wheat (1.05 starting gravity?)
mash high (156F?)...
Forum: Beginners Beer Brewing Forum 02-23-2010, 06:16 PM
Replies: 12
Views: 2,249
Posted By wetherel
I made about 6 sours without hops, using...

I made about 6 sours without hops, using different bacteria and Brett strains. I did it mostly to learn about the aromas of the strains without have the hop aroma hide it. Then I moved up to 10IBUs...
Forum: Recipes/Ingredients 02-23-2010, 03:56 AM
Replies: 8
Views: 484
Posted By wetherel
Recipe for BMC Drinker

My neighbor seems to drink a lot of Corona, and sometimes Stone IPA. I don't use my equipment that often (5 gallon cooler batch sparge setup), so I would like to offer to him to borrow it, so he can...
Forum: General Beer Discussion 02-22-2010, 07:52 PM
Replies: 20
Views: 1,087
Posted By wetherel
I do worm composting. Mine (~5 sq ft) eat...

I do worm composting. Mine (~5 sq ft) eat through about ~4 lbs of spent grain/week during warm weather. They will eat any plant based products: newspaper, coffee grinds, etc. Some people even...
Forum: All Grain & Partial Mash Brewing 02-19-2010, 02:55 AM
Replies: 4
Views: 553
Posted By wetherel
What's your mash water profile?

What's your mash water profile?
Forum: Beginners Beer Brewing Forum 02-16-2010, 06:41 PM
Replies: 11
Views: 1,803
Posted By wetherel
One problem I would like to solve with my...

One problem I would like to solve with my airlocks is for long term aging of sour beers. During temperature changes I've seen the airlock reverse direction. I could solve this with a long hose into...
Forum: General Beer Discussion 02-15-2010, 05:45 PM
Replies: 19
Views: 2,112
Posted By wetherel
My homebrew shop told me oxygen absorbing caps...

My homebrew shop told me oxygen absorbing caps starting absorbing when they get wet and continue absorbing oxygen for only 15 minutes. Based on this, I would sanitize them, but I wouldn't sanitize...
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