Recent content by Oaked

I broke my own rule (after considering all this O2 dosing that folks are discussing!) and took a gravity/sample of the De Bom-3203 at 4 weeks from brew day. I did not add any additional oxygen during or after fermentation. I just took the airlock off for a couple light swirls at day 3 and 4...

If you haven't had it on its own yet, let the brett in the WLP670 work its way through. I never racked mine. But I kept feeding it pours from DME starters off random yeast I was waking up through the summer. I never did get a pellicle- but that doesn't mean a thing. Keep in mind that mine is...

I am just now sampling and kegging my WLP670 that I brewed back in mid April. Wow indeed! I built a 1045 wort w/ ~ 61% pils, 12% munich, 15% wheat, 8% rye, and 4% acid malt. Hops were kept to 25 IBU w/ Willamette, Saaz, and Styrian Golding. It worked its way down to 1.005 I really do taste...

Most excellent! You have two great choices to pick from- a tough decision awaits. Lucky you. I would do a massive starter of lacto and sour two worts for 1 or 2 days- then giving a 1/3 or 1/4 of each cake to the two different carboys! That Brett A would be fruity- and align w/ your...

Thank you for volunteering a saison style then? :)

I like the idea of letting the lacto go for a day or two, post boil, and let the sacc/brett go afterwards. There are some sacc strains that won't stress out on the low pH. You'd be surprised how quickly brett can finish- that is if you pitch enough. So I'd vote against arresting the lacto...

I wouldn't be worried about pitching at 80 w/ (my assumptions on) that blend. I bet the lacto wakes up first. I forgot to mention my pitching temp on a post... 82 and still maintaining... Though you have a great point. I want to continue to assume that blend has no brett (to keep the...

Indeed a great idea- I like the name! Be careful the pH doesn't drop so low as to stifle the sacc- you could always use some brett brux trois for some clean fruitiness if you want the pH to go really low. Depending on the lacto you use...save those American C hops for a dry hop :) Keep...

I hope to have some more data for you folks in +6 weeks on the De Bom. On Sat (7/12) I whipped up 5 gallons of 1040 pale wort: 70% Two row pale 15% Munich 15% Malted wheat 1/2 oz Bobek (IBU < 8) It probably got significant aeration when I poured the wort into the carboy...no...