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  1. P

    Mixed culture starter behaviour - acetic

    I have not. Only relied on "tastes like vinegar and makes me pucker" vs. "clean and all right". I could have made a mistake, the experiments have been far from scientific .. but, is it possible to inhibit acetic producing bugs with hops?
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    Mixed culture starter behaviour - acetic

    I helps a lot, thank you very much. How about this: I made a saterter following the same procedure, but this time I hoped the s**t out of it. My understanding is that acetic acid producing bacteria is not inhibited by hop and therefore I was expecting the same results as I had before, however...
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    Mixed culture starter behaviour - acetic

    Hi, I am looking for an explanation on what's going on with my starter. Long time ago I decided to brew a beer using dregs from a bottle I like (not a lambic, but lambic-type character). I made a starter on a stir-plate using dregs from 3 bottles, stepped up to the equivalent of what you get in...
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    Funk Weapon 1 - starter needed?

    Hi everybody, apologies I am posting in a rush without having done much research in advance. I just got a Funk Weapon 1, date 8/6 (unsure if UK/US notation). It has been out of the fridge, sitting in a warm spot for at least 6hs. I plan to pitch it into a 6gal of 1.045 wort which has already...
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    Microbe isolation, the microscope part

    Hi all, I've been reading from Sui Generis Brewing site which carries awesome information about yeast wrangling. I am unsure about one of the steps on microbe isolation. What is the procedure that follows having grown individual colonies, ready to have a look under microscope? Bryan talks...
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    Funk precursors & inhibitors?

    Interesting. Would you be able to name the precursors you reference and the compounds in the adjuncts needed for the Brett to produce the funk flavours? Thanks.
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    Funk precursors & inhibitors?

    I did some searches based on some of the info you posted: Interestingly ... Tonsmaire talks about the conversion of ferulic acid to 4VG by sacch and subsequent conversion to 4EG by brett. He claims 4EG is: "a big part of the classic funky-phenolic-baryardy charater. To avoid having to go...
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    Funk precursors & inhibitors?

    Great info! Thank you very much for the tips. The idea of having more of less yeast transferred to the different carboys as I split the batch had not had occurred to me. Not sure if I can help it, but I will definitively take notes of the order in which I filled them. I thought about hops...
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    Funk precursors & inhibitors?

    Hi everybody, I wonder if you could explain or provide some pointers on this. I usually brew my sours by getting all the bugs in primary, saccharo, brett and lacto and, after a while, dividing the batch in small carboys adding different flavouring ingredients (fruits, teas, etc.). What I have...
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    Looking for advice, unable to replicate past (sour) beer

    Thanks for the replies and suggestions!
  11. P

    Looking for advice, unable to replicate past (sour) beer

    Hi, I am a beginner sours beer brewer looking for advice. I managed to brew a really nice sour and have been unable to replicate the results ever since. I am looking for some hints or recommendations on what I could try next. I harvested the dregs from a couple of bottles of a commercial beer...
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    Bad score, really bad score

    So I finally got the scoresheets for this beer. Two judges looked at it, "provisional" and "novice" (not sure what that means) and gave 21 and 18 points respectively. The judge that scored 21 did't highlighted any obvious technical mistakes but obviously wasn't impressed. Indicated that the...
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    Beer styles that keep well

    If you had to list beer styles, starting with those better drank firesh and ending with the ones that keep well, how would the list look like?
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    Bad score, really bad score

    Up to the point at which I learnt the score, I thought the beer was Very Good as it ticked the boxes style wise. Admitedly, this is the first time I brew the style and the first time I use this yeast so I am sure it can use a couple of re-brews and tweaks. Will definitively post back what the...
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    Bad score, really bad score

    Entered as British Strong Ale, 17A. This is the beer you were giving me advice on how to get WLP002 to attenuate well. I mashed long and low, tried to get the ph slightly down, and use some simple sugars to get the circa 80% aatt. I got the OG and FG very close to what Fullers declared and used...
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