Recent content by axlrose16

I'm using the nail method so all of my samples are coming out without pulling the bung. I am however pulling the bung almost daily to do some blending. I expect to get some acetobacter as a result but I'm okay with the real sharp sour notes on this particular beer.

haven't been too worried about oxygen yet because both barrels have been bubbling at a pretty good clip

Yeh I have a bunch of other sours going that have taken a longtime to sour up but this barrel seems to be working pretty rapidly. May be the sheer quantity of bugs I pitched or the amount of peril in there. Not sure...

these are only fresh in the sense that they've not been innoculated with bugs before. There was cab in these barrels before I bought them.

I pitched about 9 liters of bug starters (various strains) plus 4 vials of White Labs Belgian Sour Mix, BugFarm4, and dregs from some other sources

I'm about a month in on a sour solera project and wanted to see if anyone out there has input on results for something this size after about 1 month. To give some detail, these are full sized cab barrels, one french and one american, full of a belgian dark strong. One barrel went through primary...

Olive oil works wonders. Haven't used anything else for over 5 years now.

XJ...Actually the post above contains GOOD information... ToneDef said : A sour mash is dropped back below 120F after conversion to allow the bacteria to be in a comfortable range. It also takes around 2 days for a pronounced sourness to emerge. This DOES work...quite well. He does...

I'm now considering just building a simple wooden cradle for the barrels on ground level and racking under pressure (low pressure) when I need to... putting a barrel up at racking height seems scary without doing a ton of metal work.

Bump...?

I just acquired some very special 60gal barrels and need to build stands for them (preferably at rackable heights). Does anyone have plans/pictures for DIY barrel stands that I can build? I'd rather build out of wood than buy steel stands for 500 bucks... please help! Thanks! :D

I've always used olive oil in my batches and I have consistently healthy fermentation. Been brewing for over 6 years both at home and professionally. From my experience you do not taste the difference between 02 and olive oil. I would actually venture that my lag time is less when using olive...

don't bottle it unless your grav. is next to nothing already

punctuation s'il vous plait.

OK I'll try to keep this as short as possible... - I did a Flanders Brown. Primary started two days ago with Sacc. Was intending to secondary with Roselare in glass carboy until tastes right. Then force carb/bottle. Any recommendations at all? - I did a Saison. I'm gunning for something...