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Search: Posts Made By: BrasseurGeorges
Forum: Lambic & Wild Brewing 06-24-2014, 10:36 AM
Replies: 19
Views: 6,494
Posted By BrasseurGeorges
Petrus filter and pasteurize. ...

Petrus filter and pasteurize.

http://www.homebrewtalk.com/f127/does-petrus-have-viable-dregs-441470/
Forum: Lambic & Wild Brewing 04-04-2014, 01:47 AM
Replies: 88
Views: 4,955
Posted By BrasseurGeorges
That is actually a pretty fantastic description....

That is actually a pretty fantastic description. I've been saying pineapple and mango, but that really just cuts to the chase.


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Forum: Lambic & Wild Brewing 04-04-2014, 01:45 AM
Replies: 88
Views: 4,955
Posted By BrasseurGeorges
I used K-1116 once in a series of cider...

I used K-1116 once in a series of cider experiments and thought it was just awful.


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Forum: Lambic & Wild Brewing 04-04-2014, 01:38 AM
Replies: 8
Views: 287
Posted By BrasseurGeorges
I've considered it myself, though never tried....

I've considered it myself, though never tried. The thing I like best about the idea is the big mouthfeel D-47 provides, which brett seems to lack, so I could see it being a good primary strain with a...
Forum: Lambic & Wild Brewing 03-17-2014, 06:18 PM
Replies: 32
Views: 2,372
Posted By BrasseurGeorges
Nice, thanks for sharing. Keep us posted! ...

Nice, thanks for sharing. Keep us posted!


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Forum: Lambic & Wild Brewing 01-25-2014, 02:53 PM
Replies: 88
Views: 4,955
Posted By BrasseurGeorges
Winemakers tend to really baby their yeast to...

Winemakers tend to really baby their yeast to avoid reduction. Rehydrate in de-chlorinated water with Go-Ferm, add a bit of must, ensure the temp drop is no more the 15F (IIRC) before pitching, add...
Forum: Lambic & Wild Brewing 01-25-2014, 02:33 PM
Replies: 15
Views: 1,110
Posted By BrasseurGeorges
I can appreciate "barnyard funk" as a method of...

I can appreciate "barnyard funk" as a method of shorthand, but it doesn't tend to add much to the conversation. It's like saying an IPA is "fruity." Really? What fruit? I can only see using a term...
Forum: Lambic & Wild Brewing 01-24-2014, 03:08 PM
Replies: 15
Views: 1,110
Posted By BrasseurGeorges
This hobby is rife with regurgitation. I'm not...

This hobby is rife with regurgitation. I'm not all that familiar with the smell of a horse, barn, or goat, so I don't use these as descriptors. As close as I can come is my take on brett brux (pear,...
Forum: Lambic & Wild Brewing 01-20-2014, 06:15 PM
Replies: 88
Views: 4,955
Posted By BrasseurGeorges
This is a good point, especially with all of the...

This is a good point, especially with all of the long chain sugars the wine yeast will leave behind, unless you intend to let the brett work on it for a while in secondary.
Forum: Lambic & Wild Brewing 01-20-2014, 05:46 PM
Replies: 88
Views: 4,955
Posted By BrasseurGeorges
Oh sure, I'm not talking about the difference...

Oh sure, I'm not talking about the difference between simple and complex sugars. I'm talking about the difference between clear candi sugar and sugar (there is none [other than money {which you've...
Forum: Lambic & Wild Brewing 01-20-2014, 04:28 PM
Replies: 88
Views: 4,955
Posted By BrasseurGeorges
Of course! It will...

Of course!


It will...
Forum: Lambic & Wild Brewing 01-20-2014, 04:25 PM
Replies: 88
Views: 4,955
Posted By BrasseurGeorges
Looks like a fun experiment. I think it'll give...

Looks like a fun experiment. I think it'll give much more the impression of a PA or IPA with orange peel than a wit, but you'll have to let us know how it tastes. I'd also pass on the clear candi...
Forum: Lambic & Wild Brewing 01-10-2014, 09:52 PM
Replies: 23
Views: 770
Posted By BrasseurGeorges
Ok, so we're talking 80-something. I could see...

Ok, so we're talking 80-something. I could see that favoring lacto and quick development of acidity.
Forum: Lambic & Wild Brewing 01-10-2014, 09:27 PM
Replies: 23
Views: 770
Posted By BrasseurGeorges
At the risk of hijacking the gentleman's thread,...

At the risk of hijacking the gentleman's thread, I do want to follow this a bit further down the rabbit hole. We talking 75F ambient, or fermentation temp?

Jealous of your Consecration. It's my...
Forum: Lambic & Wild Brewing 01-10-2014, 09:06 PM
Replies: 23
Views: 770
Posted By BrasseurGeorges
2-3 month with Roeselare, eh? That seems...

2-3 month with Roeselare, eh? That seems unusually fast. I do like my sour beers very acidic though. If it's not a matter of temp, maybe it's one of taste or some other form of voodoo...

Ok, so...
Forum: Lambic & Wild Brewing 01-10-2014, 08:29 PM
Replies: 172
Views: 30,802
Posted By BrasseurGeorges
Sounds about right. I think of the old oil from...

Sounds about right. I think of the old oil from the nose trick to take down the head. No faster way to ruin a beer...

Cherries will continue to dry without oil, so as a practical matter they'll do...
Forum: Lambic & Wild Brewing 01-10-2014, 07:11 PM
Replies: 23
Views: 770
Posted By BrasseurGeorges
So you're talking more the Berliner Weisse...

So you're talking more the Berliner Weisse method, developing acidity with lacto prior to pitching yeast? Typically this takes ~48 hrs @ 100-105F, and is really the opposite of the situation here. I...
Forum: Lambic & Wild Brewing 01-10-2014, 07:05 PM
Replies: 23
Views: 770
Posted By BrasseurGeorges
You can imagine the things this will, and will...

You can imagine the things this will, and will not do to simulate the barrel environment. I like to boil, then soak in alcohol before use.
Forum: Lambic & Wild Brewing 01-10-2014, 06:35 PM
Replies: 172
Views: 30,802
Posted By BrasseurGeorges
That's interesting... my recollection is they go...

That's interesting... my recollection is they go out of their way to source dried cherries without oil. If you do give it a shot, please report back on the results.
Forum: General Beer Discussion 01-10-2014, 02:09 PM
Replies: 43
Views: 3,517
Posted By BrasseurGeorges
Most of the homebrewers I know have poor (or no)...

Most of the homebrewers I know have poor (or no) temp control, throw fusels, and poison themselves and their friends.
Forum: All Grain & Partial Mash Brewing 01-10-2014, 12:18 PM
Replies: 7
Views: 597
Posted By BrasseurGeorges
This is not true; phosphoric acid is highly...

This is not true; phosphoric acid is highly soluble in water. Good news is your mash pH was within range (5.2-5.6 measured at room temp), so I wouldn't worry about it unless it still tastes bad...
Forum: Lambic & Wild Brewing 01-10-2014, 12:07 PM
Replies: 3
Views: 270
Posted By BrasseurGeorges
Sure! If you're going with a carboy most people...

Sure! If you're going with a carboy most people recommend co-inoculation, so you'd pitch your sacc strain of choice along with a bit of the previously soured batch. How much to add is a bit of a...
Forum: Lambic & Wild Brewing 01-10-2014, 11:20 AM
Replies: 172
Views: 30,802
Posted By BrasseurGeorges
Nearly all dried cherries on the market are...

Nearly all dried cherries on the market are coated with oil, so watch out for that. I'd go with the cherry puree. The shorter contact time makes sense for the puree also.
Forum: Lambic & Wild Brewing 01-09-2014, 12:34 PM
Replies: 23
Views: 770
Posted By BrasseurGeorges
Reports on staggered pitching schedules (sacc,...

Reports on staggered pitching schedules (sacc, then brett, then LAB) are that they can be successful in a barrel but do not typically result in the desired sourness in carboys. Possible reasons for...
Forum: Lambic & Wild Brewing 01-09-2014, 12:07 AM
Replies: 172
Views: 30,802
Posted By BrasseurGeorges
Nope. 3 months before bottling is...

Nope.



3 months before bottling is pretty standard.
Showing results 1 to 25 of 126

 
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